1 box Yellow or Butter Cake Mix

5 Eggs

1/4 cup Vegetable Oil

1 cup Light or Dark Karo Syrup

1 cup White Sugar

2 cups Bass Pecan Pieces

1 tsp Vanilla

1/4 cup Melted Butter

Preheat oven to 325 degrees. Lightly grease the bottom and sides of a 9x13 pan. 

Combine cake mix, 1 egg and oil. Mix well (will be crumbly.) Press into greased pan to form the crust. Bake for 20 minutes.

While that bakes, mix the remaining 4 eggs, syrup, sugar, pecans, vanilla and butter until well blended. When the crust is done, immediately pour this mixture over it and bake for an additional 40 minutes or until golden brown.

Cool completely before cutting. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

1 cup Heavy Whipped Cream

3 T Powdered Sugar

1 tsp. Ground Cinnamon

1/2 tsp Vanilla Extract (optional) 

Add heavy whipping cream to a chilled mixing bowl. Beat on medium to high with a hand or stand mixer. Add the powdered sugar, cinnamon, and vanilla extract. Beat until fully incorporated.

(Note: you can use 1 tsp Pumpkin Pie Spice instead of cinnamon for a Pumpkin Pie Whipped Cream.)