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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.

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

 

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

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

I used a metal baking pan. If you use a glass baking pan, you may need to bake the cake a few minutes longer.

Nutrition

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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128 thoughts on “Pecan Pie Cake”

    1. Hi Catherine, the recipe calls for measuring out and setting aside 2/3 CUP of the cake mix, not 2/3 of the box. I had to read the instructions a couple of times myself to realize what it was saying to do!

  1. May not work for everyone but found a solution to the runny middle. I used a wooden spoon handle and poked holes around the perimeter and few more beside them when I took the first cake out. Then poured the second batter and the flavors blended so much better without a runny middle. So happy and it’s yummy!

  2. It taste wonderful. A little runny in the middle. I wonder if I should cut the milk back by 1/4 cup? I’m a little confused as how to serve. Should this all be mixed up after baking or served in squares?

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