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.
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Recipe adapted from allrecipes.com
Disclosure: This post contains affiliate links.
Can I use chocolate or spice cake?
Loved this recipe! I was wondering if anyone has tried this with dark corn syrup? I thought it might intensify the pecan pie flavor.
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.
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!
It’s best stored in the refrigerator and then reheat it either in the microwave or oven before serving.
The video says light corn syrup in the first layer, but your written recipe says water.
I didn’t notice there was a mistake in the video. Thanks for pointing that out Nickie!
Is it water or corn syrup?
I guess follow the written instructions since she states there was a mistake in the video. I was confused too 🙂
Yes. Follow the written instructions 🙂
Water in step 3, corn syrup in step 6
If I reduced the sugar would it ruin the end result? I love pecan pie but it is so sweet.
I think you could reduce the sugar some.
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.
The leftovers will be gooey too Karen.
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.
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
Sorry some typo errors. Your and you really
That’s a great idea Shirley!
I have had a request to make 3 of these but was wondering if they could be frozen after they have baked & cooled.
I was wonder the same thing, can we freeze this Pecan Pie Cake?
I don’t think it would freeze well.
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.
Yes it freezes well. When we have leftover pieces (rarely) I freeze them then let them thaw for a special treat.
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.
So happy to hear that Monica!