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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published October 28, 2016.
Sharing this recipe with The Weekend Potluck. Head over for lots of great recipe inspiration!
Recipe adapted from allrecipes.com
Disclosure: This post contains affiliate links.
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.
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.
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.