Here comes the final, magical step. Take your second ½ cup of melted butter and, in a slow, steady stream, drizzle it evenly over the entire surface of the dry cake mix. Try to cover as much area as possible. I sometimes use a spoon to help distribute it in a zigzag pattern. This butter will seep down through the cake mix and, in the heat of the oven, will fry the top layer into the most incredible, crisp, golden-brown, buttery crumb topping. It feels wrong to just pour butter on top, but trust me, this is where the alchemy happens.
Carefully place the dish in the center of your preheated oven. Bake for 45-55 minutes. You’ll know it’s done when the entire top is a deep, golden brown, the edges are bubbling vigorously, and the center is set with only a slight jiggle. A toothpick inserted into the cakier parts will come out with moist crumbs. The aroma will be absolutely intoxicating—like the best parts of a pecan pie and a coffee cake had a delicious baby. When you pull it out, let it cool in the pan on a wire rack for at least 30-45 minutes before serving. This rest is crucial; it allows the molten caramel layer to thicken and set to the perfect sliceable (or scoopable) consistency.
Pro Tips for Best Results
I tested the nut placement three ways: all on the bottom, mixed into the filling, and half on bottom/half on top after baking. Putting them all on the bottom was the clear winner. They toast perfectly in the caramel as it bakes, stay wonderfully crunchy, and create a delightful textural surprise beneath the gooey and cakey layers.
Here’s what I learned the hard way about the filling: if you don’t whisk the eggs thoroughly into the corn syrup mixture, you can end up with little cooked egg white strands in your final dessert. Whisk vigorously for a good minute to ensure everything is fully emulsified and smooth before pouring.
For an extra layer of flavor and to prevent a floury taste in the topping, mix the dry cake mix with ½ teaspoon of cinnamon or a pinch of nutmeg before sprinkling it over the filling. This subtle spice echoes the warmth of pecan pie and makes the topping even more delicious.(See the next page below to continue…)