Self Frosted (And Yummy)
A rich, layered cake with a sweet caramel-like topping and crunchy pecan garnish, ideal for gatherings and celebrations with a deliciously easy, self-frosting charm.
Ingredients
Instructions
- Mix butter, brown sugar, and Karo syrup in a saucepan and bring to a boil.
- Immediately pour the hot mixture into a 9 x 13-inch pan.
- Chop pecans and sprinkle them over the mixture where the cake pieces will be cut.
- Pour the prepared cake mix over the first layer.
- Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool.
- Cut around the outside edge of the cake.
- Turn the pan upside down onto a large cake plate to unmold the cake.
- The cake is self-frosting and ready to serve.
Tips & Substitutions
Ensure the butter is fully melted before adding the brown sugar and Karo syrup to create a smooth mixture. If you don't have pecans, walnuts or almonds can be great substitutes. For a richer flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon to the cake mix. This recipe can be adapted using a gluten-free cake mix for those with dietary restrictions.
Serving Suggestions
This self-frosted cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a refreshing contrast, serve alongside fresh fruit or a light salad. It also makes an excellent addition to brunch, especially alongside Baked Scalloped Corn or Strawberry And Sour Cream Jello.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 10-15 seconds or warm in an oven set to 350°F for 5-10 minutes until heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Self Frosted (And Yummy) contains roughly 412 calories, with 4g protein, 38g carbohydrates, and 30g fat. It is a good source of dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of white cake mix, or even a lemon or vanilla mix for a different twist. Just keep in mind that the flavor of the cake will slightly influence the overall taste of the dessert, so choose one that complements the sweetness of the caramel layer.
What if I don't have Karo syrup?
If you don’t have Karo syrup, you can substitute it with honey or maple syrup. Both will add a unique flavor to the cake, but keep an eye on the sweetness level as they can be sweeter than corn syrup. Adjust the brown sugar accordingly to balance the flavors.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep in mind that every oven is different, so you may want to check for doneness a few minutes before the suggested baking time to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).