Amazing Pecan Pie Cake Recipe: One of the Best Desserts On the Planet by Donna John
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
Ingredients
- 1 box (16 ounces) butter pecan cake mix
- 1 stick (1/2 cup) butter, softened
- 1 cup light brown sugar, packed
- 2 eggs
- 2 tablespoons water
- 2 cups chopped pecans
- 1 stick (1/2 cup) butter, softened
- 2 eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup milk
Helpful Products
- Disposable Aluminum Pan
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Mixing Bowl
- Nonstick Cooking Spray
- Stand Mixer
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:
- 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.
- 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.
- 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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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.