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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.

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

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.
PREP: 15 mins
COOK: 30 mins
SERVINGS: 12 servings


  • 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
Course: Dessert
Cuisine: Southern
Keyword: doctored cake mix recipe, Thanksgiving

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Originally published October 28, 2016.

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Recipe adapted from allrecipes.com

Disclosure: This post contains affiliate links.

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113 thoughts on “Pecan Pie Cake”

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

  2. 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.

  3. 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!

    1. Christin Mahrlig

      It’s best stored in the refrigerator and then reheat it either in the microwave or oven before serving.

  4. nickie wilcher

    The video says light corn syrup in the first layer, but your written recipe says water.

    1. Christin Mahrlig

      I didn’t notice there was a mistake in the video. Thanks for pointing that out Nickie!

        1. I guess follow the written instructions since she states there was a mistake in the video. I was confused too 🙂

  5. 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.

  6. 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

  7. 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.

      1. Yes it freezes well. When we have leftover pieces (rarely) I freeze them then let them thaw for a special treat.

  8. 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. Christin Mahrlig

      Did you add the ingredients on the back of the cake box? You just use the dry cake mix.

    2. 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.

  9. Ronnie Brodie

    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.

  10. 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.

  11. My topping mixture wasn’t anything like a batter, more like a runny liquid. Is it supposed to be that thin?

      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.

  12. 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.

  13. Dumb question. But di I make the cake mix according to the box instructions then mix all the other stuff, or no?

  14. My second layer did not sink into the bottom layer. Do I have a flop? Not sure if I should serve it? Please advise!

  15. 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!

  16. 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 ?

    1. Christin Mahrlig

      Yes, I would try coking it another 5-10 minutes next time. So glad you liked the flavor.

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