This Easy Pecan Pie Cake captures all the rich, nutty flavor of pecan pie in an easy, sliceable cake. With pantry-friendly ingredients and minimal prep, it delivers a gooey pecan topping over a tender cake base — perfect for potlucks or family desserts.
Why This Recipe Works
- Simple Prep – No pie crust required: mix the cake batter, prepare a pecan filling, and bake.
- Perfectly Sweet – Brown sugar and corn syrup recreate classic pecan pie sweetness without overpowering the cake.
- Great Texture – A soft, tender cake supports a sticky, nutty pecan topping for a delightful contrast.
- Easy to Serve – Baked in a sheet pan, this cake slices cleanly and is ideal for gatherings.
This cake is a favorite because it’s fast and forgiving. It uses a boxed cake mix as a base paired with a homemade pecan pie-style filling for authentic flavor and easy prep.
What This Recipe Needs
Yellow or Butter Pecan Cake Mix – Provides a quick, fluffy base.
Eggs – Give structure to both the cake and the filling.
Pecans – Toasted and chopped for crunch and flavor.
Butter – Adds richness to the pecan filling.
Corn Syrup – Creates the classic gooey texture of pecan pie filling.
Brown Sugar – Deep, caramel-like sweetness.
Vanilla Extract – Rounds out the warm flavors.
Toppings – Cream cheese frosting, Cool Whip, whipped cream, or vanilla ice cream are all great options.
Substitutions
- Spice or Butter Cake Mix – Swap for yellow cake mix for a different flavor profile.
- Maple Syrup – Use in place of corn syrup for a slightly different sweetness and flavor.
- Gluten-Free Cake Mix – Make the recipe gluten-free by choosing an appropriate boxed mix.
- Coconut Sugar – Substitute for brown sugar for a less refined option with similar caramel notes.
How to Make Pecan Pie Cake
- Step 1: Preheat the oven to 350°F. Coarsely chop pecans, spread them on a baking sheet, and toast for about 5 minutes until fragrant. Line and prepare a 9×13 pan with nonstick spray and a light dusting of flour.
- Step 2: In a saucepan over medium heat combine 1 cup light corn syrup, 1 cup brown sugar, 3 eggs, 1/4 cup butter, and 2 teaspoons vanilla. Stir constantly until the mixture thickens and coats the back of a spoon, about 8–10 minutes.
- Step 3: Stir the toasted pecans into the filling and set aside to cool slightly.
- Step 4: Mix the cake mix with 1 cup water, 1/2 cup vegetable oil, and 3 eggs until smooth. Pour the batter into the prepared pan and bake for 15 minutes at 350°F.
- Step 5: Remove the partially baked cake from the oven and spread the pecan filling evenly over the top. Return to the oven and bake an additional 18–20 minutes at 325°F, or until a toothpick in the center comes out clean.
- Step 6: Let the cake cool before serving. Top with cream cheese frosting, whipped topping, or a scoop of vanilla ice cream as desired.
Variations
- Caramel: Use a caramel-enhanced filling for added sweetness.
- Chocolate Chip: Fold in ½ cup chocolate chips to the batter for pockets of chocolate.
- Bourbon: Add a tablespoon of bourbon to the filling for a boozy aroma.
- Cranberry: Stir in ½ cup dried cranberries for tart pops of flavor.
- Pumpkin Spice: Add 1 tablespoon pumpkin spice to the cake mix for a fall twist.
Frequently Asked Questions
Store cooled cake in an airtight container in the refrigerator for 2–5 days.
Yes. Vanilla, butter, spice, or even chocolate mixes make tasty variations.
Yes. Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Yes. Divide the batter between two pans and bake as directed, then layer with filling or frosting.
More Related Recipes
If you enjoy this cake, try other seasonal favorites like sweet potato cupcakes, caramel pear pie, sweet potato pudding, sweet potato souffle, chocolate pudding pie, French silk pie, pumpkin pie cookies, cinnamon toast crunch bars, and cheesecake cookies.
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Pumpkin Cheesecake Cookies
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Sweet Potato Pie Recipe
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Mini Pumpkin Cheesecake
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Pumpkin Cupcakes with Cream Cheese Frosting
If you try this recipe, consider leaving a review and a comment to share how it turned out.
Video
Easy Pecan Pie Cake
Ingredients
Cake
- 1 box butter pecan or vanilla/yellow/spice cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Pecan Pie Filling
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- ¼ cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups pecans, roughly chopped
Topping
- Serve with cream cheese frosting, Cool Whip, whipped cream, or vanilla ice cream
- Optional: sprinkle with brown sugar or cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop pecans, toast on the baking sheet for about 5 minutes until fragrant, then set aside. Reduce oven to 325°F.
- Prepare a 9×13 pan by spraying with nonstick cooking spray and dusting with flour or greasing and flouring the pan.
- In a saucepan over medium heat, combine corn syrup, brown sugar, eggs, butter, and vanilla. Stir until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Stir in toasted pecans and cook 3–5 more minutes, then remove from heat.
- Mix the cake mix with water, vegetable oil, and eggs until smooth. Pour into the prepared pan and bake at 350°F for 15 minutes.
- Remove the partially baked cake, spread the pecan filling evenly on top, and return to the oven at 325°F for 18–20 minutes, or until a toothpick comes out clean.
- Cool the cake, then serve with cream cheese frosting, whipped topping, or ice cream. Garnish with a sprinkle of brown sugar or cinnamon if desired.
Notes
- If you can’t find butter pecan cake mix, vanilla works well.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serve with cream cheese frosting or a scoop of ice cream for extra indulgence.
Nutrition
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Carbohydrates: 39g
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Protein: 3g
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Fat: 14g