Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 1 cup buttermilk (or regular milk)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract.
  3. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
  4. Pour the batter into the prepared baking pan and spread it evenly.
  5. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, use a fork to poke holes all over the top of the cake (about 30 holes).
  7. In a medium saucepan over medium heat, melt the butter.
  8. Add the brown sugar, heavy cream, and salt, stirring continuously until the mixture begins to boil.
  9. Let it boil for 1 minute without stirring, then remove from heat.
  10. Stir in the vanilla extract and pecan halves, mixing well to coat.
  11. Pour the topping over the poked cake, ensuring the pecans and syrup seep into the holes. Allow it to cool completely.
  12. In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
  13. Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  14. Once the cake has cooled completely, spread a generous layer of whipped cream topping over the cake.
  15. Optional: Garnish with additional pecan halves if desired.