Caramel Nut Breakfast Cake

• 1 package white cake mix (regular size)
• 2 large eggs, room temperature
• 2/3 cup water
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 1 cup packed brown sugar
• 3/4 cup chopped pecans
• 1/4 cup butter, melted
• 1 cup confectioners' sugar
• 1 tablespoon light corn syrup
• 1 tablespoon water

1. Preheat oven to 350u0b0. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased
2. .
3. In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

white cake, eggs, water, allpurpose, canola oil, brown sugar, pecans, butter, sugar, light corn syrup, water

Taken from www.tasteofhome.com/recipes/caramel-nut-breakfast-cake/ (may not work)