Description
Don’t forget your cup of coffee on the side!
Ingredients
Scale
- 1 box yellow cake mix
- 1/4 cup melted butter
- 1 cup light brown sugar
- 1 cup pecans, chopped
- 1 tbsp cinnamon
- 3 eggs
- 1/2 cups sour cream
Instructions
- Preheat oven to 350 degrees.
- Grease or parchment mine a 9×13 inch baking pan. Set aside.
- Remove 2/3 cup of the dry cake mix and combine with 1/4 cup melted butter, brown sugar, cinnamon and chopped pecans. Set aside.
- In a large bowl, combine remaining cake mix with the 3 eggs and sour cream, mix until smooth.
- Pour half the batter into your prepared pan and top with half of the pecan brown sugar mixture. Top with the remainder of the batter.
- For the second layer of the pecan brown sugar mixture, add 1 tablespoon of additional flour to the mixture and press into skull molds. Pop the molds into the freezer for 30 minutes before trying to remove them.
- Place the skulls on top of the coffee cake and bake for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. Serve at room temp.