Pecan Pie Cake

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.

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

 

 

If you can’t find a box of butter pecan cake mix, use yellow cake mix instead.

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

 

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 Pecan Pie Cake will come out so gooey and moist.

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

 

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!

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

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5 from 1 vote
Pecan Pie Cake- cake that tastes just like pecan pie!
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Pecan Pie Cake
Servings: 12 servings
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
  1. Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
  2. Measure out 2/3 cup of cake mix and set aside.
  3. 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.
  4. Fold in pecans and pour batter into prepared pan.
  5. Place in oven and bake for 25 minutes.
  6. 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.
  7. Remove pan from oven, pour second batter on top.
  8. 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.
Recipe Notes

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

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Recipe adapted from allrecipes.com

More Pecan Pie Recipes

Crock Pot Pecan Pie

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Paula Deen's Caramel Pecan Pie

Salted Caramel Pecan Pie

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50 thoughts on “Pecan Pie Cake

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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 ?

  6. 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

  7. 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.

  8. 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!

  9. 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. 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.

  10. 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!

  11. 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

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