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.

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

 

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

Pecan Pie Cake

4.92 from 35 votes
Prep: 15 minutes
Cook: 30 minutes
Servings: 12 servings
Slice of Pecan Pie Cake topped with whipped cream.
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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.
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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

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

Nutrition

Calories: 632kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Originally published October 28, 2016.

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Recipe adapted from allrecipes.com

Disclosure: This post contains affiliate links.

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Recipe Rating




140 Comments

  1. Titan says:

    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

    Reply
  2. Mimi says:

    Duncan Hines has Butter Pecan

    Reply
  3. Meg says:

    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.

    Reply
    1. Christin Mahrlig says:

      Yes, the layers do kind of mix together. Did it turn out alright?

      Reply
  4. Diane says:

    If any left, does it need to be refrigerated?

    Reply
    1. Christin Mahrlig says:

      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.

      Reply
  5. AMY says:

    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!

    Reply
  6. June says:

    This looks so over the top! Yummy!!

    Reply
  7. June says:

    Can you use cake mix with pudding in it? That’s all I could find with butter pecan cake mix. Thanks!

    Reply
    1. Christin Mahrlig says:

      I think that should work June.

      Reply
  8. Barbara s says:

    I’m going to try this for a senior get together soon. Yummy looks inviting.

    Reply
  9. Chrisann says:

    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.

    Reply
    1. Christin Mahrlig says:

      No, just set aside 2/3 cup of dry cake mix.

      Reply