Butter Pecan Cake

1. 1

   Bake cake in a 9 x 13 inch greased pan, according to directions on box.

2. 2

   Let cool.

3. 3

   Meanwhile, beat Cool Whip with brown sugar.

4. 4

   Cut the cake in half horizontally to make two 9 x 13 layers.

5. 5

   On the first layer, spread a layer of caramel syrup, chopped nuts, and Cool Whip.

6. 6

   Place the other half of cake on top and spread Cool Whip on the cake.

7. 7

   Finish with a few chopped nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.