Pecan Pie Cake

  • 75 mins
  • Prep: 10 mins,
  • Cook: 65 mins
  • Yield: 15 to 20 Servings
Ratings (7)

Since pecans are native to the Southern United States, there are a plethora of pecan pie recipes from the South. But how about changing it up a bit with an unexpected twist? Still including pecans, eggs, butter, sugar and corn syrup, this quick and tasty recipe combines a yellow cake with these flavors of pecan pie to create a unique dessert that will be the talk of any sweet table. 

A cake mix makes this cake super easy to prepare. One-third of the batter is baked, and then the rest is mixed with the pecan pie ingredients and finished in the oven. The result is a light and fluffy sweetened cake studded with pecans. 

What You'll Need

  • 1 yellow cake or butter cake mix, 2-layer size
  • 4 large eggs, divided
  • 1/2 cup melted butter
  • 1 1/2 cups light corn syrup
  • 1/2 cup dark brown sugar, packed
  • 1 tsp. vanilla
  • 1 1/2 cups chopped pecans

How to Make It

  1. Heat the oven to 325 F (162 C). Grease and flour a 9x13x2-inch baking pan.
  2. Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of the batter and set aside. Spread the remaining batter in the prepared pan. Bake for 15 minutes, or until lightly browned. 
  3. Meanwhile, mix the reserved 2/3 cup of batter with the corn syrup, 3 eggs, brown sugar, vanilla and chopped pecans. Pour the pecan filling over the baked crust and return to the oven. Bake for about 50 minutes longer, until set.
  1. Cool and cut into squares.
Nutritional Guidelines (per serving)
Calories 241
Total Fat 16 g
Saturated Fat 7 g
Unsaturated Fat 6 g
Cholesterol 70 mg
Sodium 21 mg
Carbohydrates 24 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)