1 cup chopped pecans
3/4 cup butter, melted
1/2 cup white sugar
1 (9 inch) unbaked sponge cake mix
1/2 cup white sugar
1/2 teaspoon salt
1/2 cup milk
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the milk and 1 cup of sugar until smooth and fluffy (egg still remain). Beat in the egg mixture, and then stir in the vanilla extract and walnut halves. Transfer to the prepared pan.
Spread half of the batter into the bottom of the greased and floured pan. Layer with 1/2 cup of the sugar mixture, 1/2 teaspoon of the salt mixture, and 1/2 cup of milk. Spread half of the remaining batter over the batter, covering evenly. Layer the remaining 1/4 cup of milk over the remaining milk and remaining sugar.
Bake in the preheated oven for 58 minutes. Cool before serving. After all pudding is served, let cool.