Ingredients

• nonstick cooking spray
• 0.5 cups butter
• 0.5 cups brown sugar
• 0.33 cups light corn syrup
• 1 teaspoon vanilla paste
• 0.5 teaspoons cinnamon
• 0.25 teaspoons salt
• 1.5 cups pecan halves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch cake pan with nonstick cooking spray. Line with parchment paper and spray again. Set aside.
2. 2 Place butter, brown sugar, corn syrup, vanilla paste, cinnamon, and salt in a saucepan. Bring to a boil, stirring constantly. Add pecans and stir until pecans are coated in mixture. Pour into prepared cake pan and set aside.
3. 3 For cake batter, place cake mix, eggs, pudding mix, milk, oil, sour cream, and vanilla in a large bowl. Using an electric mixer, beat for 3 minutes. Pour over pecan mixture.
4. 4 Bake in the preheated oven until a skewer inserted in center comes out clean, 40 to 50 minutes.
5. 5 Run a butter knife around outside of cake to release from pan. Cool on a wire rack for 10 minutes. Carefully flip cake onto a serving platter and cool completely before slicing.

Nutrition per serving