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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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110 thoughts on “Pecan Pie Cake”

  1. This was the best new addition to Thanksgiving dinner! The only pie I like is Pecan other than that I don’t like pie, I like cake!
    This became my absolute new favorite Thanksgiving desert. Everything I love about Pecan Pie, in cake form!
    What a bit this was at our dinner today! Thank you for sharing this. ♥️

  2. Made this yesterday for Thanksgiving dessert. Followed the recipe exactly. It was delicious and everyone raved about it! It is so rich that maybe once a year is enough, but I’m already looking forward to a piece tomorrow!

  3. Absolutely delicious. I have made so many times since I found this and so easy. It’s now my new go to dessert.

  4. 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?

  5. 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.

  6. 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

  7. 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 .

  8. 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!!

  9. Barbara Warfel

    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?

  10. Karin Wiley

    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.

    1. Christin Mahrlig

      I do not make the videos Karin. Thanks for pointing out the discrepencies. Pleas follow the written instructions.

    1. Christin Mahrlig

      I’ve never tried that Randy, but I don’t think it would hold its shape well since it is so gooey.

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