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.
If you can’t find a box of butter pecan cake mix, use yellow cake mix instead.
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 Pecan Pie 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!
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Watch the How To Make Pecan Pie Cake Video Below
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
Sharing this recipe with The Weekend Potluck. Head over for lots of great recipe inspiration!
Recipe adapted from allrecipes.com
More Pecan Pie Recipes
Disclosure: This post contains affiliate links.
A MUST THE BEST
This is the best of the best!!!! I substituted toffee bits for the pecans,very tasty!!
Can real maple syrup be used instead of the 1 cup of corn syrup?
Absolutely delicious. I have made so many times since I found this and so easy. It’s now my new go to dessert.
I’m not a fan of corn syrup, could you substitute maple or rice syrup instead?
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?
Just delicious
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.
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
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 .
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!!
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?
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.
I do not make the videos Karin. Thanks for pointing out the discrepencies. Pleas follow the written instructions.
My family loved this cake!
Absolutely Delicious!
Thank you for sharing
CAN you make this in a Bundt pan?
I’ve never tried that Randy, but I don’t think it would hold its shape well since it is so gooey.
Can I use chocolate or spice cake?
Loved this recipe! I was wondering if anyone has tried this with dark corn syrup? I thought it might intensify the pecan pie flavor.
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.
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!
It’s best stored in the refrigerator and then reheat it either in the microwave or oven before serving.
The video says light corn syrup in the first layer, but your written recipe says water.
I didn’t notice there was a mistake in the video. Thanks for pointing that out Nickie!
Is it water or corn syrup?
I guess follow the written instructions since she states there was a mistake in the video. I was confused too 🙂
Yes. Follow the written instructions 🙂
Water in step 3, corn syrup in step 6
If I reduced the sugar would it ruin the end result? I love pecan pie but it is so sweet.
I think you could reduce the sugar some.
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.
The leftovers will be gooey too Karen.
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.
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
Sorry some typo errors. Your and you really
That’s a great idea Shirley!
I have had a request to make 3 of these but was wondering if they could be frozen after they have baked & cooled.
I was wonder the same thing, can we freeze this Pecan Pie Cake?
I don’t think it would freeze well.
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.
Yes it freezes well. When we have leftover pieces (rarely) I freeze them then let them thaw for a special treat.
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.
So happy to hear that Monica!
Mine turned out runny. What did I do wrong? I followed the recipe and cooking times.
Did you add the ingredients on the back of the cake box? You just use the dry cake mix.
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.
I’m proud of you too! Good job!! 🙂
I made it for our 1st time 2night for my bday and we love it! Keeper!!!
Happy Birthday Cathy!!
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.
My topping mixture wasn’t anything like a batter, more like a runny liquid. Is it supposed to be that thin?
Did it bake up alright?
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.
Yay! Glad it was a hit!
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.
So happy you’ve decided to make this cake a new holiday tradition!
Dumb question. But di I make the cake mix according to the box instructions then mix all the other stuff, or no?
No, just use the dry cake mix in the recipe.
My second layer did not sink into the bottom layer. Do I have a flop? Not sure if I should serve it? Please advise!
I’m sure it will be good Joanie. Have a wonderful Thanksgiving!
I have found that pecans and all nuts, are cheaper if you can buy them at Sam’s or Costco
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!
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 ?
Yes, I would try coking it another 5-10 minutes next time. So glad you liked the flavor.
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
Duncan Hines has Butter Pecan
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.
Yes, the layers do kind of mix together. Did it turn out alright?
If any left, does it need to be refrigerated?
I do refrigerate the leftovers Diane. I like the way it tastes cold and it can be reheated in the microwave if you want it warm again.
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!
This looks so over the top! Yummy!!
Can you use cake mix with pudding in it? That’s all I could find with butter pecan cake mix. Thanks!
I think that should work June.
I’m going to try this for a senior get together soon. Yummy looks inviting.
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.
No, just set aside 2/3 cup of dry cake mix.
Congrats on having this amazing recipe being featured…Most Clicks Received….at this week’s Weekend Potluck party. I’m hoping to make this for our T’giving this year. It looks to die for! http://thebetterbaker.blogspot.com/2016/11/pecan-pie-cake-weekend-potluck-248.html
OH.MY.STARS! Had to catch myself from falling off my chair. =) Ahmazing recipe. So happy you shared with us at Weekend Potluck.
Thank you!! 🙂
This sounds decadently delicious.
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!
You say, eat it warm….how is it room temp? I need to make a day ahead.
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.
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!
What brand of cake mix is Butter Pecan?
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.
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.
Dave
Dave Keller try English walnuts instead. They taste great too.
I get my from Texas Pecan Co .. they have a website and their pricing is good ..
I LOVE pecan pie! I think it may be my favorite for Thanksgiving! And this cake! What a fun spin on it!
Oh such a great idea to make a pecan pie cake, Christin! I can only imagine how delicious this must taste. Love how easy this is, too!
I feel like this could quickly become a traditional desert at our family Thanksgiving dinner! Delicious!
This cake looks delicious! Pecan pie is my favorite pie, so if you say this cake is even better, I’m here for it 🙂