Southern pecan pie cake is a simple recipe that is similar to pecan pie, with a bit of a twist. The decadent homemade cake only requires seven ingredients and will be a hit at your next gathering.
The recipe is like a cake with pie inside, and the combo is perfection.
Easy Pecan Cake – The Perfect Dessert
Let me tell you that this is a great recipe and one of the best cakes out there.
The first time I made the cake, I thought I was in heaven. I had a terrible time putting the fork down.
With a scoop of vanilla ice cream on top southern pecan pie cake might just be one of the best desserts I’ve eaten.
It really is the perfect dessert, and it’s the perfect Thanksgiving dessert, hands-down. And, you can add it to the holiday treats table (because yes we need a large table just for treats) for Christmas, as well.
The intermingling of flavors of pecans, corn syrup, butter, and cake mix will make your taste buds incredibly happy.
The cake is also similar to a dump cake because you are essentially dumping the ingredients onto the bottom layer.
What Ingredients Do I Need For Pecan Pie Cake?
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
- Box of yellow cake mix
- Melted butter
- Brown sugar
- Light corn syrup
- Vanilla extract
- Chopped pecans
How To Make Pecan Pie Cake
- Mix the cake mix, melted butter, and one egg in a medium-sized mixing bowl. After mixing, reserve 2/3 cup of the batter and set aside.
- Press the remainder of the cake mixture into a 9-inch by 13-inch greased pan and bake for about 15-20 minutes or until the edges are golden brown.
- In a large bowl, add the reserved 2/3 cup of batter, and add the eggs, brown sugar, corn syrup, vanilla extract, and pecans, and mix well.
- Pour over the baked cake mix and bake again for 50-60 minutes.
- Allow cake to cool.
The cake is made in two layers. The bottom layer is the cake layer, and the top is a more gooey pecan pie type of topping. The combination of the two is unbeatable.
Bottom Cake Layer
For the first layer, add the yellow cake mix to a medium-sized bowl.
Next, pour the melted butter into the bowl.
Add one egg and mix well. It’s going to be a very thick batter. It reminds me of the batter at the bottom of chess squares.
Divide the batter and set aside 2/3 cup. You will add it to your topping in one of the next steps.
It seems like there won’t be enough batter to press into the pan, but it will spread out.
Grease a 9-inch by 13-inch baking dish and press the remainder of the cake batter into the dish.
Bake it for about 15-20 minutes or until the cake is golden brown on the edges.
Top Of The Cake – Pecan Filling
For the second layer, add the remainder of the cake batter to a large bowl and add three eggs.
Next, add the brown sugar and vanilla extract.
I used light brown sugar, but you can change it out and add dark brown sugar for a little bit more of a deeper flavor.
Next, add the corn syrup and mix well. The batter will be a little bit crumbly.
If you like a bit of a different flavor, you can use dark corn syrup, instead of light.
Add the chopped pecans and mix.
Pour the top of the cake over the baked bottom cake layer and bake for 50-60 minutes.
The top edge will get gooey as it bakes. It’s not a thick cake, but it tastes pretty darn amazing.
Allow the cake to cool to room temperature.
Slice the cake and add a scoop of ice cream or whipped topping for a wonderful and delicious cake dessert.
This is truly one easy recipe for a moist cake that is perfect for any gathering, but especially after Thanksgiving dinner. It will feed a lot of people, and believe me, it will be a big hit.
Other Holiday Desserts
- Easy pecan pie recipe – this is a traditional southern pecan pie recipe that tastes amazing. The pecan pie recipe from scratch is always a winner at Thanksgiving and Christmas. We love that layer of pecans right on top, and it’s one of our favorite desserts.
- Blueberry Pie With Frozen Blueberries – you don’t have to use fresh blueberries for this pie. So, if they are out of season, you can still have a delicious pie.
- Easy Southern praline pecans – The recipe creates a candy that is creamy, sweet, and perfectly delicious. There’s a hint of caramel in the flavors.
- Butterscotch Pie – if you love the flavor of butterscotch, you will love this pie.
- Easy Christmas crack – people will line up for this easy candy. You most likely already have the ingredients in your pantry.
- Red Velvet Cake Mix Cookies – add some festive flare to your cookie table this holiday season.
- Pecan monkey bread from Taste of Home is a sweet and delicious dessert for any time of year.
- Pumpkin pie with graham cracker crust – this is a favorite pie around here, and it’s fun to make it with graham crackers instead of the regular pie crust. You can add a dollop of fresh whipped cream right on top.
How Do I Store The Cake?
I would store the cake in an airtight container.
Can I Bake This In A Bundt Pan?
No, this is a sticky cake and doesn’t rise much while baking. It won’t work in a Bundt pan. It also will not work well in cake layers, so you will not be able to use round cake pans for this recipe if you plan to stack the cake.
Does Pecan Pie Cake Need To Be Refrigerated?
It does not need to be refrigerated but will last a few days longer in the fridge.
Can The Cake Be Frozen?
Yes, you can freeze the cake. Just be sure to keep it in an airtight container, as well. When you are ready to eat the cake, let it sit on a counter (where the cold won’t hurt it) and allow it to defrost.
Delicious Pecan Pie Cake
Grab the recipe for the back-from-scratch pecan pie cake below. It’s super easy to make, and you will love how great it tastes.
Bottom Cake Layer
- 15.25 oz. box yellow cake mix
- 1/2 cup of melted butter
- 1 egg
Top Cake Layer
- (Reserved 2/3 cup of bottom layer)
- 3/4 cup of light brown sugar
- 3 eggs
- 1-1/2 cups light corn syrup
- 2 tsp. vanilla extract
- 1-3/4 cup of chopped pecans
Preheat the oven to 325-degrees and grease a 9-inch by 13-inch baking dish.
- Add the cake mix to a medium-sized bowl.
- Next, add the melted butter, one egg, and mix well.
- Scoop out 2/3 of a cup and set it aside.
- Press the remainder of the cake batter into the baking dish and bake for 15-20 minutes or until the edges are light golden brown.
- Add the reserved 2/3 cup of batter (from the bottom layer) to a large bowl.
- Next, add three eggs, brown sugar, corn syrup, and vanilla extract and mix well.
- Add the chopped pecans and mix. Pour the top layer over the cooked bottom layer and bake again for 50-60 minutes or until a cake tester or toothpick comes out clean.
- Cool and serve.
The cake batter will be thick.
You can add some parchment paper to the bottom of the pan to keep the cake from sticking.
Store leftovers in an airtight container or cover with plastic wrap and keep refrigerated.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 711Total Fat: 53gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 49mgSodium: 231mgCarbohydrates: 60gFiber: 7gSugar: 45gProtein: 8g
Nutrition is approximate.