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Pecan Pie Cake Recipe: A Southern Dessert Everyone Will Love

Pecan Pie Cake

This easy pecan pie cake features a moist butter-pecan cake layer topped with a baked pecan-pie filling. It is a wonderful dessert for holidays, potlucks, family dinners, and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake Layer
  • 1 package Butter pecan cake mix, traditionally 18.25 ounces
  • 1 cup Water
  • 1/2 cup Vegetable oil
  • 3 Large eggs
  • 1 cup Chopped pecans
Pecan-Pie Topping
  • 1 cup Granulated sugar
  • 1 cup Light corn syrup
  • 3 Large eggs
  • 1/3 cup Unsalted butter, melted
  • 1 teaspoon Vanilla extract
  • 1 cup Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9 x 13-inch baking dish. Combine the cake mix, water, vegetable oil, and 3 eggs, then beat until smooth and stir in 1 cup of chopped pecans.
  2. Spread the cake batter evenly in the prepared dish and bake for approximately 30 minutes, until the cake is partially set. While it bakes, whisk together the sugar, corn syrup, 3 eggs, melted butter, and vanilla, then stir in the remaining chopped pecans.
  3. Carefully spoon or pour the pecan mixture over the partially baked cake. Return the dish to the oven and bake for another 25–30 minutes, until the topping is set around the edges and only slightly loose in the center.
  4. Cool the cake thoroughly for at least 1 hour before cutting. Serve plain or top each piece with whipped cream or vanilla ice cream.

Notes

The traditional recipe uses an 18.25-ounce cake-mix package. Many current mixes are approximately 15.25 ounces and may create a slightly thinner cake layer. Toast pecans briefly before using for deeper flavor, and avoid overbaking the second stage because the topping firms as it cools.