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
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This looks really yummy. I’m going to have to make it, and soon!
Yes have made it many times. Easier than pecan pie and this tastes the same and makes a lot more.
Beautiful and delicious
Sooo easy!!
Definitely needs a lil less milk or maybe some cornstarch to thicken the very running middle. But it worked out after cooled. Delicious!
i was just looking at the cake mixes, and there are 2 sizes, 15.25 and a 13oz size, i am wondering if that makes a difference for those ones that are coming out a little runnier? Just a thought
Holy smokes!! Just made this for my husband who is a die hard pecan pie fan. Both of us can’t get enough!! Followed the directions exactly but I needed to add a little more cooking time. Closer to 40 minutes!! Will make again!!
When I make pecan pies I always add 2 tablespoons of flour to recipe pie comes out perfect every time do you think adding 2 tablespoons of flour to this recipe would take care of it being runny?
How many cups are in 2/3 of the box of cake mix???
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!
I made this cake it was delicious 😋 going to make it again
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!
Do you make the cake mix as instructed on the box first , or just the dry batter ?
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?