Pecan Pie Cake
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This Southern pecan pie cake recipe features all those irresistible pecan pie flavors in cake form. With a caramelized brown sugar and pecan layer on top of the cake, it’s decadent and delicious!
Hands up who loves pecan pie? It’s definitely one of the most popular desserts to enjoy during the holidays and throughout fall. There’s just something about the delicious combination of caramelized brown sugar and chopped pecans that has you coming back for more, right?
Well, with this pecan pie cake recipe (a Southern dessert specialty I might add), we take those flavors and add them on top of a box cake mix. The end result is a cake that’s decadent, rich, and moist. It’s almost like a dump cake!
Fortunately, it doesn’t take a lot of effort to make this delicious holiday dessert. All you need are 7 ingredients (cake mix, butter, light corn syrup, eggs, dark brown sugar, vanilla, and pecans) and a stand mixer. Once you mix and bake the cake layer, you then mix and bake the gooey and sweet pecan pie layer. That’s it! Enjoy a slice of pecan pie cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Speaking of Thanksgiving and Christmas, a few of my other favorite desserts include my easy pumpkin pie recipe from scratch, pecan pie cheesecake, pumpkin praline cake with cream cheese icing, and loaded sweet potatoes with marshmallows.
Recipe Ingredients
- Butter cake or yellow cake mix
- Melted butter (or margarine)
- Light corn syrup
- Eggs
- Dark brown sugar
- Vanilla extract
- Chopped pecans
How to Make Pecan Pie Cake
Mix the cake mix, 1 egg, and melted butter until well blended.
Reserve 2/3 cup of this batter.
Spray a 9×13 pan with cooking spray.
Spread the remaining cake batter into this pan and bake at 325 for 15 minutes, or until just lightly brown.
In a mixing bowl, stir together the reserved 2/3 cup of batter, syrup, remaining eggs, brown sugar, vanilla, and pecans.
Pour the on top of the cake layer.
Cook at 325 for 50-60 minutes or until set in the center.
Doesn’t that look exactly like a pecan pie?
But hiding underneath is a fluffy cake. What more could you want?
Allow the cake to cool completely before serving.
Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. I recommend reheating leftovers quickly in the microwave.
Recipe Notes
- Use any box cake mix you like. You might even want to enhance the pecan flavor and opt for a butter pecan cake mix.
- You can use salted or unsalted butter. If you choose the latter, I’d also add a pinch of salt.
- You can also use either or dark .
Recipe FAQs
How do you serve pecan pie cake?
There’s nothing better than a slice of Southern pecan pie cake with a scoop of vanilla ice cream. But it also tastes great on its own or with some fresh whipped cream.
You may also like these other pecan recipes:
Butter Pecan Shortbread Chippers
Candied Pecans Recipe: Family and Friends Favorite
Ingredients
- 1 box yellow cake or butter cake mix
- 1/2 cup melted butter or margarine, I don’t judge
- 1 1/2 cups light corn syrup
- 4 eggs
- 1/2 cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter.1 box yellow cake or butter cake mix, 4 eggs, 1/2 cup melted butter
- Spray a 9x13 pan with cooking spray. Spread the remaining cake batter into this pan and bake at 325 for 15 minutes, or until just lightly browned.
- In a mixing bowl, stir together the reserved 2/3 cup of batter, syrup, 3 eggs, brown sugar, vanilla, and pecans.1 1/2 cups light corn syrup, 4 eggs, 1/2 cup dark brown sugar, 1 teaspoon vanilla extract, 1 1/2 cups chopped pecans
- Pour the pecan mixture on top of the cake layer and cook at 325 for 50-60 minutes, until set in the center.
- Allow the cake to cool completely before serving.
Enjoy!
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Nutrition
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Just made this again this morning — 3rd time in 2 weeks! I think this is a great recipe, keeps well for several days, and is simple and delicious! I love to take it to people (I can get 6 squares in a sm. oblong plastic container), they are pretty amazed by the yumminess. Served it for Bunco recently and had to send the recipe to the girls, so you will no doubt have a few new fans by now! Thanks Christy – love your good things and thoughtful words.
Hi Christy, I want to make the pecan pie cake, i have everything but i have dark karo syrup, can i use that along with light brown sugar?
You sure can and it will be just fine 🙂
Looks so good where do I find a big tall pond cake receipt I would love to find the one you all talk about . Please let me know .===Thank you.
Do you think dark Karo would be okay? Maybe if I used light brown sugar? All I can find here in Ireland is dark. Oh I miss home! Let me know Christy, thanks a million!
Made this cake today for my mom’s bday with a little adaptation. To lower the fat, I made the cake mix with one egg and a can of diet sprite (like the WW recipe for diet coke cake!). Did everything else the same and it came out heavenly. Thanks for this keeper!
Christy: I was looking for a pecan recipe different than a pie because I have problems with pie crust. My pie crust are always soggy no matter what I try. I am so excited that I found your website! I will try this recipe asap.
Christy, I went to visit my sister in Collierville, TN and guess what she had waiting for me when I arrived. A Pecan Pie Cake! I am from Huntsville, AL and I love all your recipes that I have tried but this one was especially good. It hit the spot after I had been driving from 3 to 3 1/2 hours. We both think you are the greatest! My sister in Collierville is also a great cook. I have often told her that she should have either a restaurant or at least a cupcake shop but she stays at home and spreads her cooking all around with love as you often say. I plan to visit you at one of the locations when you are in Huntsville.