Pecan Pie Cake

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This Pecan Pie Cake tastes just like pecan pie but in cake form. I think it tastes even better than pecan pie. It’s made from a box of butter pecan cake mix with lots of butter, brown sugar, and eggs added.

Slice of Pecan Pie Cake topped with whipped cream.


Semi-Homemade Dessert

I love doctored cake mix recipes. They are so easy and convenient. This recipe starts with a box of Butter Pecan Cake Mix. If you can’t find a box of butter pecan cake mix, use yellow cake mix instead.


  • Butter Pecan Cake Mix
  • Butter- I use salted. You can use unsalted and add an extra pinch of salt.
  • Light Brown Sugar- dark brown can be substituted.
  • Eggs
  • Pecans
  • Granulated Sugar
  • Light Corn Syrup- Dark corn syrup can be used instead.
  • Milk


Slice of cake on a plate.

The cake mix actually gets made into two different batters. The first batter gets poured into a 9×13-inch pan and baked for 25 minutes. Then the second batter is poured on top and the whole thing is baked another 30 to 35 minutes.

Pecan Pie Cake- cake that tastes just like pecan pie!


The bottom layer won’t be completely set so the top layer will disappear into it. But the finished cake will come out so gooey and moist.



Pecan Pie Cake is very rich and sweet and served warm with a dollop of whipped cream or vanilla ice cream, it’s such an easy dessert to make for Thanksgiving. Just like Pecan Pie, but without the crust!

Recipe Tips

Store leftovers in the refrigerator for 4 to 5 days in an airtight container. Reheat in microwave.


More Pecan Pie Recipes To Try:

Close-up of slice of Pecan Pie Cake.


Watch the How To Make Pecan Pie Cake Video Below

Slice of Pecan Pie Cake topped with whipped cream.

Pecan Pie Cake

Course: Dessert
Cuisine: Southern
Keyword: doctored cake mix recipe, Thanksgiving
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 632kcal
This Pecan Pie Cake tastes just like pecan pie but in cake form. I think it tastes even better than pecan pie. It's made from a box of butter pecan cake mix with lots of butter, brown sugar, and eggs added.
Print Recipe


  • 1 (15.25-ounce) box Butter Pecan cake mix
  • 1/2 cup butter (1 stick), softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 tablespoons water
  • 2 cups chopped pecans
  • 1/2 cup butter (1 stick), softened
  • 2 eggs
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup milk


  • Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
  • Measure out 2/3 cup of cake mix and set aside.
  • Place remaining cake mix in a mixing bowl with 1/2 cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well.
  • Fold in pecans and pour batter into prepared pan.
  • Place in oven and bake for 25 minutes.
  • About 5 minutes before end of baking time, mix together 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the 2/3 cup of cake mix that was set aside.
  • Remove pan from oven, pour second batter on top.
  • Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.


I used a metal baking pan. If you use a glass baking pan, you may need to bake the cake a few minutes longer.


Calories: 632kcal

Originally published October 28, 2016.

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Recipe adapted from

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108 thoughts on “Pecan Pie Cake

  1. There is a discrepancy between the video and the written directions. The video shows the addition of corn syrup to both layers. The written recipe only uses corn syrup in the top layer. I made it following the written directions. In addition, it says it might be jiggly in the middle, when you take it out of the oven. Don’t leave it too jiggly. I did and the middle was not right. Will cook it longer next time. It was delicious.

  2. Made this last night. I don’t like large pieces of pecan so I used 2 small bags of chopped and added them to the second layer instead of the first. Also exchanged the light corn syrup for dark. The top layer had a nice crust to it. Cooked about 10 extra minutes and it turned out wonderful. Adding this to my thanksgiving menu. Recipe is also easier than it seems at first glance. Much less work than a pecan pie and tastes just as good if not better

  3. This looks amazing and I can’t wait to make it tonight. I do want to clarify whether a half stick of butter or a whole stick of butter goes into each layer. The written instructions say a whole stick (total of 2 long sticks in recipe) but the video seems to show a half stick in each layer. 2 sticks sounds like an awful lot of butter. Then again, I’m also making broccoli cornbread tonight and it calls for TWO sticks of butter as well. Yikes, my arteries are going to hate me. Thanks for the recipe–my two favorite desserts are pecan pie and dump cake (with blueberries and pineapple), so this seems like a combo, amazing!

  4. This was the best new addition to Thanksgiving dinner! The only pie I like is Pecan other than that I don’t like pie, I like cake!
    This became my absolute new favorite Thanksgiving desert. Everything I love about Pecan Pie, in cake form!
    What a bit this was at our dinner today! Thank you for sharing this. ♥️

  5. Made this yesterday for Thanksgiving dessert. Followed the recipe exactly. It was delicious and everyone raved about it! It is so rich that maybe once a year is enough, but I’m already looking forward to a piece tomorrow!

  6. I made this for Thanksgiving and did not turn out well. Forgot about altitude adjustment, will try again with adjustment. Any idea on what I need to adjust?

  7. Made this recipe yesterday for our church bake-off and I placed 2nd! It was delicious and I got lots of requests for the recipe. I did bake it longer than the recipe stated because it was still jiggly (about 10 minutes more). I also used a yellow cake mix. Thanks for the recipe, I will be making it again.

  8. Made this for Labor Day cookout. Was a huge hit! Everyone loved it. Will definitely make again. Used yellow cake mix. Gonna try with butter pecan cake mix next time.kfea

  9. Awesome moist cake. Whole family loves it! I baked the bottom layer an additional 5 mins and the top an additional 10 mins. Turned out perfect. I used a yellow cake mix because I had one on hand. Will definitely be making this again .

  10. So incredibly good! My husband said he liked it even more than pecan pie!! I did have to bake it probably 10+ minutes more than directed. Definitely going to be a new favorite, thank you!!

  11. I made the Pecan pie cake and it s so delicious!
    On the second layer I couldn’t get at butter totally incorporated in others ingredients. When cold there’s a clear syrupy weeping where it’s been cut. Do I need to cream sugar and butter together first on that second layer? This may be normal for pecan pie or did I not cook it long enough?

  12. The video & instructions are confusing…. in the video the entire box of cake mix is poured into a bowl, then 1/3 cup of mix is removed. THIS 2/3 cup of cake mix is used for the FIRST LAYER to be baked; which is a “thick” batter. The actual instructions state the opposite! The second layer (using the 1/3 cup) is very thin / pourable. I have watched the video 3 times and again, your video & instructions contradict each other. Also, the video shows a glass pan was used & you recommend a metal pan? Please correct this discrepancy.

  13. Loved this recipe! I was wondering if anyone has tried this with dark corn syrup? I thought it might intensify the pecan pie flavor.

  14. I had this cake at work last and oh mu goodness. It was the best thing I have ever eaten. I just finished baking two of these for a church dinner tomorrow but I have a question. Just how jiggly should the center be? I am concerned after taking the first one from the oven.

  15. I made this cake for Friendsgiving and it was a big hit! I love pecan pie, but I’m usually not a big fan of the crust so this was perfect! I’m wondering how it is best stored and how long it will keep?? Thanks again for sharing!

  16. Do you have to serve the cake warm in order for it to stay gooey and taste good? I will have to make the cake the night before for a lunch the next day.

  17. If you can’t find a butter pecan cake mix as I couldn’t you can use a butter cake mix and toast your pecans in a skillet in three tablespoons of butter for about four minutes stirring frequently until brown and aromatic. Then follow the recipe and stir them in last. Delicious.

    1. When you made yoye cake batter ypovreally couldn’t “Pour”it in could you mine was pretty stiff and I had to spread in pan. Is this normal

  18. I have had a request to make 3 of these but was wondering if they could be frozen after they have baked & cooled.

        1. After serving this I had a lot left, so I tried freezing it. It froze well, and I took the “leftovers” to a luncheon. People loved it and wanted the recipe.

  19. I made this cake on Saturday for church potluck, and it was delicious. I had two requests for the recipe and one guy even scraped the pan.i will definitely make this again.

    1. Mine was runny too. I’m going to make it again and add 10 min bake time to the first layer and 5 min to the second layer as the previous comment stated. Hope that works because the edges tasted great! I may cut the white sugar in half as well, it is very sweet.

  20. Unbelievable , this cake is so , ooey, gooey, buttery , moist and DELICIOUS, I’M proud of myself I got it right the 1st time around . I can’t wait to make it AT the holidays.

  21. My husband enjoyed this cake so much for Thanksgiving, had to make another for our church Christmas party today. I had to bake 10 minutes more than called for.

      1. Yes, it did! I’m not sure if it turned out exactly the same as everyone else’s but it was still a big hit. I’ll try it again and cream the butter first instead of just plopping all of the ingredients in the bowl and then turning on the mixture to see if that helps.

  22. Pecan pie is my fiance’s favorite pie, so I made this today for our Thanksgiving feast. Believe it or not I could not find light corn syrup at our local grocery store so I used dark cane syrup, which I could find. It turned out sweet and gooey as promised. This will become a new holiday tradition. Oh I also used golden butter cake mix because the same store did not have butter pecan cake mix. Next time I will go to a different store and see if they have the butter pecan cake mix.

  23. This time of year, I’m a cake girl living in a pie world. This is easing my transition in all the right ways! LOVE the traditional pecan pie flavor, with all of the soft, spongy goodness of a good ol fashioned cake. Need to try this one!

  24. My 37 year old Son INHALED the four pics I sent home to him & his FAMILY!!.BUT I had an issue with the center being SO GIGGLY! Evev after cooling it was sooooo soupy! Can I increase the second baking
    time to help fix this issue..maybe by 10 min. Without
    drying out the outer parts of the cake? Flavor was
    phenomenal…I’m just not crazy about eating my cake withat a spoon ?

  25. BEST FREAKIN CAKE. I always ate pecan pie, but hate the taste of pie crust. This is the bomb. As some have commented the 1st part of the baked cake floated to the top when they added the next layer……NO WORRIES. As we say, the dust will settle

  26. When I poured the top layer on, it made the bottom layer float to the top. Is that supposed to happen or should the bottom layer stay down? I greased the pan with butter. Usually pecan pie-type stuff sticks like crazy.

  27. I made this for our shop Thanksgiving lunch today and had to taste test it early. OMG!!! It is awesome!! Comes out more like a cobbler, but sooooo very good!!! I’ll be making a couple for Thanksgiving with family next week!

  28. Do you mix the cake mix by the directions on the box and than take out the 2/3 cup? Just needed to clarify. Love pecans and this is a great way to enjoy them.

    1. It’s fine! I’m eating it right now and I made it last night. It’s more like a cobbler when served, but tastes just like pie!

    1. Sorry…my post came out above your question. Room temp is fine. I made it last night and am eating a bite now to taste test it and it’s sooo good! Serves up more like cobbler than a cake….might serve it with a spoon. You can’t even tell there’s cake under the pie mixture. So very good.

  29. This cake looks so delicious and I love pecans! An alternative to the Butter Pecan cake mix would be Duncan Hines Golden Butter; really good!

    1. I saw one poster who said Duncan Hines has a Butter Pecan cake mix. So does Betty Crocker, which is what I’m using, purchased at Walmart.

  30. Do you have any idea how expensive pecans are this year??? I live in California where much of the crop is grown, and they sell at the bulk stores (Sprouts & etc.) for $14 a pound!!! I love ’em but I can’t afford to eat them this year. Hopefully next year, barring another drought.
    Thanks for letting me vent.

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