• 1 box yellow cake mix
  • ¼ cup (57 g) unsalted butter, melted
  • 1 cup (198 g) light or dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup (114 g) finely chopped pecans
  • 3 eggs
  • cups (340 g) sour cream
  • Preheat oven to 350 degrees F. Grease a 9-inch square baking pan; set aside.

  • Make the Filling: Remove ⅔ cup of the cake mix and place in a medium bowl. Add the melted butter, brown sugar, cinnamon, and chopped pecans, mixing with a spoon or spatula to thoroughly combine.

  • In a large bowl, combine the remaining cake mix, eggs, and sour cream until completely combined.

  • Pour half of the wet batter into the prepared pan, then sprinkle evenly with half of the filling.

  • Pour the remaining batter over top and smooth it into an even layer. Sprinkle the remaining filling mixture over the top of the batter.

  • Bake for 45 minutes to 1 hour, or until a toothpick or thin skewer inserted into the center comes out clean. Allow to cool for at least 15 minutes before serving to serve warm; it can also be served at room temperature.

  • Yellow Cake Mix: Use your favorite brand here. Using a mix is so quick and easy! I also have a recipe for a DIY yellow cake mix if you want to try making your own!
  • Pecans: You could swap for walnuts if you prefer, or omit entirely if you need to avoid nuts.
  • Sour Cream: Use full-fat for a wonderfully moist cake. You can also substitute full-fat Greek yogurt.
  • Serving: Allow to cool for at least 15 minutes and serve warm or at room temperature. 
  • Garnish: Serve plain or with a sprinkle of powdered sugar or a drizzle of simple icing (mix powdered sugar with water or milk to create a drizzling consistency).
  • Storage: Cover with plastic wrap and store at room temperature for up to 2 days.

Calories: 298kcal, Carbohydrates: 42g, Protein: 3g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 268mg, Potassium: 106mg, Fiber: 1g, Sugar: 28g, Vitamin A: 273IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 1mg


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