Amazing Pecan Pie Cake Recipe: One of the Best Desserts On the Planet by Donna John

Cakes/Cupcakes Desserts
6 months ago

Amazing Pecan Pie Cake Recipe: One of the Best Desserts On the Planet

I've got a confession to make. My grandma's pecan pie was always my favorite pecan dessert, until the day I tried this pecan pie cake recipe. Oh, my. OK, let's call it a tie.

Part of me feels like I would owe my grandma an apology if she was still with us, but another part of me knows she'd probably grab a spoon and tell me to scoot on over. While it's not the most attractive dessert, you won't care after one bite.

To make this pecan pie cake recipe you will need a box of butter pecan cake mix, butter, light brown sugar, eggs, pecans, granulated sugar, light corn syrup and milk. The dessert is baked in two stages: first the bottom crust and then the ooey, gooey pecan pie top. It. Is. Incredible.

Serve this amazing cake (or is it a pie?) for dessert. We like it warm with a scroop of vanilla ice cream. Pecan pie cake is the perfect Thanksgiving dessert, too. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 to 60 minutes

Total Time: 65 to 70 minutes
Servings: 12


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Recipe Notes

  • Reheat leftovers in the microwave.
  • Store the cake covered on the counter (I don't refrigerate it).
  • If you can't find a butter pecan cake mix, you can substitute a vanilla cake mix.

Here’s how to make it:

  1. Measure out 2/3 cup of the cake mix and set aside. Put the remaining cake mix into a bowl. Add 1 stick of butter, the light brown sugar, 2 eggs and water. Mix well with an  electric mixer. Fold in the pecans. Pour the batter into a 13x9-inch baking pan or disposable aluminum pan if traveling that’s been sprayed with nonstick cooking spray. Bake in a preheated 325-degree F oven for 25 minutes.
  2. About 5 minutes before the crust is done baking, combine the other stick of butter, 2 eggs, white sugar, corn syrup and milk, along with the 2/3 cup of cake mix that was set aside. Remove the crust from the oven when baking time is completed and pour the second batter over the top. Top with a few whole pecans, if desired.
  3. Return the pan to the oven and bake another 30 to 35 minutes. Cake will be jiggly in the center. Serve warm with vanilla ice cream or  whipped cream.

Nutrition Facts Per Serving

Calories: 397

Total Fat: 21.2g

Saturated Fat: 10.8g

Cholesterol: 97mg

Sodium: 166mg

Total Carbohydrate: 52.8g

Dietary Fiber: 0.5g

Total Sugars: 37.9g

Protein: 3.3g

Vitamin D: 16mcg

Calcium: 55mg

Iron: 1mg

Potassium: 74mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OMG! Donna John , I didn't think anything could top your grandma's pecan pie. You know I make it every year for Thanksgiving. But I may have to try this recipe, too. Wow, thanks for sharing the yum!
Deliciousness. 😋
Gwen Johnson
What???? Love how easy this is. I tend to screw up pie crusts. Going to make this for Thanksgiving (and may give it a practice run beforehand!). Mmm.
sherry bracy
Cannot wait to try this! I LOVE Pecan Pie! This looks Amazing!!
Terri Kendrick
I have to admit that I goofed up this recipe. It started with not being able to find butter pecan cake mix (I settled on butter flavored). I'm not a baker and also didn't have a 9 x 13 pan, so I used a smaller deeper casserole dish. As a result, the "crust" didn't cook through and when I poured the batter over it, it broke through the half-cooked top and blended with the liquidy bottom. BUT the good news is it was still delicious! Once home, I snuck another little piece from the middle and that was the best part! It seems to be where all the oohy, gooey pecan goodness settles. Next time I cook it, I'll do it right and I'll be the hit of Thanksgiving!!! Thanks for sharing, Donna!
Donna John
Sorry to hear you had problems. With the exception of what I put in a storage container and hid for myself this weekend, mine is gone. I hope you try it again with a 13x9-inch pan and the butter pecan cake mix. If you can't find one, I was serious the other day about mailing you a box. Just let me know! Hope you had a great Thanksgiving!
Terri Kendrick
Not really problems, just lack of skills! You're so kind about sending a cake mix, but I'm sure I can find one next time I make it! Right now, I have to burn off the calories from eating too much of the first batch!!
Donna John
OMG. I don't care if Thanksgiving is canceled this year, I'm making this.
Hi, I'm making this now. The recipe didn't print out all the ingredients, so I came back and watched the video. The video adds corn syrup to the base mix. But it's not in the recipe directions. Could you please clarify? btw, it smells amazing. Husband will be in heaven!
Donna John
Hello! I am so glad you're making this recipe. I made it for Christmas and already need to make it again! No, there's no corn syrup in the base batter. The recipe above is the way to go! Please let me know how ya'll like it. Post a picture! Stapes
My husband LOVED it! It is yummy good. I'm not a fan of pecan pie, but, this really is amazing. Photo did not do it justice, but it was delish. I followed the recipe exactly. Thank you Donna for sharing.
Donna John
I am so glad you enjoyed it! It is one of my all-time favorite desserts. And yes, it doesn't look as good as it tastes! :-) Stapes
Hello, this sounds delicious. I would love to make this; however, I cannot digest regular milk, lactose intolerant. Do you know if this would turn out the same if I use almond milk or another dairy free alternative milk?
Donna John
I have never made it with plant-based milk. If you do try it, I would use oat milk which is the creamiest of the non-dairy milks.
Karen Kerkhoff
I made this, was very tasty, however, after baking at 325 degree oven for 25 minutes, the cake had risen but was only baked around the edges and some in the middle. So when pouring the second mixture on it sunk to the bottom. I had to finish doing it so put back in oven and cooked 10 minutes longer then the suggested time. Ended up serving as an upside-down cake.
Should I go to 350 degrees and should the bottom be firm before adding the 2nd mixture? I wanted to make it for Deer hunting to pass around.
Donna John
That's never happened to me, but all ovens are different. If yours needs 350, yes, turn it up. The bottom layer should not sink like that. We don't cut this cake, but take scoops out into a bowl and top with ice cream. So it is a looser cake. Hope this helps! My husband and I go to a deer lease in Texas. They always serve sopapilla cheesecake at our opening weekend steak dinner. Great idea to take this, too. I may do that. :-)

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