Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Small skillet (for toasting pecans)
- Electric hand mixer or stand mixer
- Large mixing bowl (for cake batter)
- Whisk and spatula
- Wooden spoon handle or the round end of a chopstick (for poking)
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to the temperature specified on the cake mix box (usually 350°F). I grease my 9×13 inch baking pan. Then, I prepare the yellow cake batter exactly as directed on the box. I pour the batter into the prepared pan and bake it according to the package directions, usually for about 25-30 minutes. While the cake bakes, I get started on the most important part: the butter pecan magic. In my small skillet, I toast the chopped pecans over medium heat, stirring often, until they smell incredible and are lightly browned. I set them aside.
Now, for the life-changing butter sauce. In my medium saucepan, I melt the stick of butter over medium heat. Once melted and just beginning to foam, I stir in the brown sugar, granulated sugar, heavy cream, vanilla, and a pinch of salt. I bring this mixture to a gentle simmer, stirring constantly. I let it simmer for about 3 minutes until it thickens slightly and becomes a smooth, glossy caramel sauce. I then stir in the toasted pecans. The smell at this point is absolutely intoxicating—like the best part of butter pecan ice cream in liquid form.(See the next page below to continue…)