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.
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?
Just delicious
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.
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
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 .
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!!
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?
can u make this cake a day before
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.
I do not make the videos Karin. Thanks for pointing out the discrepencies. Pleas follow the written instructions.
My family loved this cake!
Absolutely Delicious!
Thank you for sharing
CAN you make this in a Bundt pan?
I’ve never tried that Randy, but I don’t think it would hold its shape well since it is so gooey.