Batter

• Mazola® Cooking Spray
• 1¾ cups all-purpose flour
• 2 envelopes Fleischmann’s® RapidRise Yeast
• 2 tablespoons sugar
• ½ teaspoon salt
• ¾ cup very warm water (120°F to 130°F)
• 2 tablespoons butter, melted

Cinnamon Sugar Topping

• ¼ cup sugar
• 1 teaspoon Spice Islands® Ground Saigon Cinnamon

Caramel Pecan Topping

• ⅓ cup Karo® Light OR Dark Corn Syrup
• ⅓ cup brown sugar
• 2 tablespoons butter, melted
• ½ cup chopped pecans

1. Mix batter ingredients in a pre-sprayed 9½ -inch deep dish pie pan. Combine cinnamon sugar topping ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
2. Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
3. Bake by placing in a COLD oven; set temperature to 350°F. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.