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.
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.
Ingredients
- 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
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.
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:
- Pecan Pie Cheesecake Bars
- Pecan Pie Bundt Cake
- Pecan Pie Cobbler
- Pecan Pie Cheesecake
- Salted Caramel Pecan Pie
Watch the How To Make Pecan Pie Cake Video Below
Pecan Pie Cake
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Originally published October 28, 2016.
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Recipe adapted from allrecipes.com
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Susan Wrote about the addition of corn syrup, Now I wondering what is what, video doesn’t work only up the the addition of the pecans,, what’s what my dear.
Stonhy
Loved it, but I love any thing with pecans., NOTE your video keep switching to some other add or junk right after the adding of the pecans. Not that I need it but just to let you know
Stony
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.
Do you use salted or unsalted butter in this recipe?
But what if I want the crust? Can you put pie crust at the bottom then bake? Would it matter?
I haven’t tried that. Might be good.
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
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!