Preheat oven to 325*. Blend cake mix, oleo, and 1 egg for 1-2 minutes. Reserve 2/3 cup of batter. Pat remaining batter in an 9x13 pan up greased. Bake for 15 minutes. Remove and cool for 10 minutes. Leave oven on. Place reserved crust mixture, corn syrup, sugar, 3 eggs and vanilla in bowl. Blend for 1 minute. Fold in pecans. Pour over crust. Return to oven. Bake for 40-45 minutes. Cool 30 minutes. Serve with ice cream.