Pecan Pie Cake

Indulge in the decadent flavors of pecan pie with this simple and delicious Pecan Pie Cake recipe. You’re guaranteed to impress your family and friends with this easy-to-make dessert that combines all the flavors of a classic pecan pie in a moist and fluffy cake!

Easy Pecan Pie Cake Recipe

If you like Southern pecan pie you’ll flip for this easy pecan pie sheet cake. It begins with a boxed cake mix guaranteeing that bakers of all skill levels can be a successful baker! The flavor of the pecan filling is so rich, this cake doesn’t need any frosting or glaze to take it over the top. It tastes just like pecan pie minus the pie crust, of course. Serve it for a Thanksgiving dessert, Christmas dessert or any time of year sweet treat. How to make a Southern Pecan Pie Cake Recipe using cake mix: (Scroll down for full printable recipe card.)

• Heat Oven and Prepare Dish – Preheat oven. Spray a 13×9-inch baking dish or cake pan with nonstick cooking spray or baking spray.
• Cake Mix Layer – In a large bowl use an electric mixer to combine cake mix, melted butter and egg. Once combined, scrape from the bowl and press evenly into the bottom of the baking dish. (This cake doesn’t form a batter the mixture will be stiff.)
• Pecan Pie Layer – Whip together the corn syrup, remaining eggs, remaining melted butter, white sugar, brown sugar, vanilla extract and salt on medium-low speed until combined.
• Pecans – Stir in the pecans. Pour the pecan mixture over the cake mix layer.
• Oven – Bake per the recipe until the center is set when gently shaken.
• Let Cool – Cool completely in the pan on a wire rack.
• Serve – Cut into squares and serve with a dollop of whipped cream.

How to Make the BEST Pecan Pie Cake Recipe

• Key ingredients you’ll need to make a homemade Southern Pecan Pie Cake: One 15.25 ounce box yellow cake mix or butter cake mix, unsalted butter, large eggs, light corn syrup, granulated sugar, light brown sugar, teaspoon vanilla extract, teaspoon salt, chopped pecans.
• Kitchen tools you’ll need: Hand mixer or stand mixer fitted with the paddle attachment, large bowl, small bowl, measuring cup, measuring spoons, 13×9-inch baking dish or cake pan, wire rack.
• Variations: You could add ground cinnamon or pumpkin pie spice to the pecan pie filling to expand the flavor with warm and cozy spices.
• This cake is meant to be made like a sheet cake in a pan and not in round cake pans like a layer cake. It’s a dense moist cake, so I don’t recommend baking it in round pans and trying to stack the layers.
• How do you know when pecan pie is done? When a pecan pie is done, the center will be set when gently shaken. This will take approximately 45-50 minutes or so in the oven at 350°F. This pecan pie cake is tested for doneness the exact same way. Gently shake the dish, and if the center is set, remove it from the oven. The center may settle while cooling, that’s the nature of this easy cake recipe.
• Substitutions: You can swap out yellow cake mix with a butter cake mix or butter pecan cake mix. You could use dark corn syrup in place of light corn syrup or a mixture of each. I don’t recommend using honey in place of corn syrup it will overpower the flavor.
• How do you serve Pecan Pie Cake? You can enjoy this cake chilled or at room temperature with whipped cream. It’s also delicious warm with vanilla ice cream. When I serve it warm, I just scoop it into bowls for serving. It’s as delicious with a soda as it is with a cup of coffee or a glass of sweet tea.
• Store Leftovers: Store leftover Pecan Pie Cake covered with aluminum foil or chilled in an airtight container for up to 5 days. You can keep it at room temperature for 3 days.
• Freezer Storage: Store Southern pecan cake in frozen for up 2-3 months. Place parchment paper between layers, if stacking cake pieces. Thaw in the fridge overnight.

More Cake Recipes to Make

• Banana Pudding Layer Cake combines two desserts into one.
• Who can resist a piece of Texas Sheet Cake? Not me!
• Homemade Buttered Rum Cake for Mardis Gras and the fall and winter holidays.
• Better than a bakery Italian Cream Cake recipe.
• Start your day with this Cinnamon Streusel Coffee Cake.
• This luscious Coconut Cream Cake is a keeper.
• Old fashioned Oatmeal Cake with Broiled Coconut Pecan Icing.
• Pineapple Upside Down Cake made with fresh pineapple.
• Easy Carrot Cake Recipe with cream cheese frosting.

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Helpful Kitchen Items:

• 13×9-inch Baking Dish
• Stand Mixer
• Cooling Racks
• Measuring Set

Print

Pecan Pie Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword pecan-pie-cake, pecan-pie-cake-recipe

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 16 servings

Calories 449kcal

Ingredients

• 1 15.25 oz box yellow or butter cake mix
• 3/4 cup unsalted butter melted, divided use
• 4 large eggs divided use
• 1 16 oz bottle light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 2 cups chopped pecans

Instructions

• Preheat oven to 350°F. Spray a 13×9-inch baking dish or cake pan with nonstick cooking spray or baking spray.
• In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, 1/2 cup melted butter and one large egg. Beat until fully combined then scrape from the bowl and press evenly into the bottom of the prepared dish. (This cake doesn't form a batter it will be stiff.)
• In the same bowl whip together the corn syrup, reserved 3 eggs, remaining 1/4 cup melted butter, granulated sugar, brown sugar, vanilla extract and salt. Beat on medium-low speed just until combined.
• Fold in the pecans by hand. Pour the pecan filling evenly over the cake mix layer.
• Place into the oven and bake for 40-45 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of foil on top if needed, to prevent over browning.
• Cool pecan pie cake completely in the pan on a wire rack.
• Cut into squares and serve with a dollop of whipped cream.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 66g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 267mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

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