Step 1: Prepare the Caramel Pecan Layer

Preheat oven to 325°F (165°C).

Place a well-seasoned 10.25-inch cast iron skillet over medium-low heat.

Add 1/2 cup butter, brown sugar, corn syrup, salt, and chopped pecans.

Stir frequently until the butter melts and sugar is fully dissolved, forming a smooth, sticky caramel sauce.

Remove skillet from heat and set aside. The caramel layer should remain in the pan’s base.

Mix the Cake Batter

In a large bowl, melt the remaining 1/2 cup butter and let it cool slightly.

Add the butter flavored cake mix, eggs, and water.

Beat with an electric mixer or whisk for about 2 minutes, until the batter is smooth and well-combined.

Assemble and Bake

Carefully pour the cake batter evenly over the caramel pecan mixture in the skillet—do not stir.

Gently smooth the top of the batter with a spatula.

Place skillet in the oven and bake for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out clean.

Tip: Place the skillet on a rimmed baking sheet or pizza pan to catch any possible drips.

Invert and Serve

Let the cake cool in the skillet for about 10 minutes.

Run a spatula or butter knife around the edges if needed to loosen the sides.

Place a large serving plate or platter over the skillet.

Using oven mitts or a dish towel (the skillet will still be hot!), carefully flip the skillet and plate together to invert the cake.

Gently lift the skillet off the cake.

Scoop any remaining caramel pecans from the skillet and spoon over the cake.

Serve warm and enjoy!