If you have a soft spot for rich, buttery desserts that combine a nostalgic pecan pie flavor with the comforting crumb of cake, then you have to try this Pecan Pie Cake Recipe. It’s a delightful treat that takes the classic southern pecan pie to a whole new level by folding the gooey, nutty filling over a tender yellow cake crust. The result is a perfect balance of crunchy pecans, silky syrup, and a moist, golden cake that you’ll want to share with everyone at your next gathering. Seriously, this one is like pecan pie and cake had a delicious baby, and it’s ready to steal the show on any dessert table.
Ingredients You’ll Need
This Pecan Pie Cake Recipe calls for simple, pantry-friendly ingredients, each playing a key role in creating that signature flavor and texture. From the yellow cake mix that makes the base tender and soft, to the brown sugar and corn syrup that add deep sweetness and that sticky, luscious glaze—every component matters.
- Yellow cake mix (15.25 oz): Provides a sturdy yet tender crust that holds the pecan topping beautifully.
- Unsalted butter (½ cup, melted): Adds richness and helps bind the cake crust together.
- Large eggs (4, divided): Eggs bring structure to both the cake and the pecan filling.
- Light corn syrup (1 ½ cups): Creates the smooth, glossy filling with a classic pecan pie sweetness.
- Packed brown sugar (1 cup): Offers a deep, caramel note essential to pecan desserts.
- All-purpose flour (1 tablespoon): Helps the filling set just right, giving it a slight firmness.
- Vanilla extract (1 ½ teaspoons): Infuses a warm, inviting aroma and subtle complexity.
- Chopped pecans (2 cups): The star ingredient that brings crunch and that unmistakable nutty flavor.
- Nonstick cooking spray: Ensures easy release of the cake from your baking dish.
How to Make Pecan Pie Cake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, mix the yellow cake mix, melted butter, and 1 egg until a thick, dough-like crust forms. This crust is the foundation of your Pecan Pie Cake Recipe, so press it evenly into the bottom of your prepared pan with your hands or a spatula. Bake it for 10 minutes until it’s just starting to set — this partial bake ensures a sturdy base that won’t get soggy once the pecan filling is added.
Step 2: Make the Pecan Filling
While the crust is baking, whisk together the remaining 3 eggs, light corn syrup, brown sugar, flour, and vanilla extract until the mixture is smooth and glossy. This filling is packed with sweet, syrupy goodness that mimics the classic pecan pie flavor we all love.
Step 3: Add the Pecans and Bake
Fold in the chopped pecans, then carefully pour the mixture over your partially baked cake crust. Return the dish to the oven and bake for 40 to 45 minutes, or until the center is firm and the top is beautifully golden with a slight crispness. The pecans will toast gently, adding a wonderful depth of flavor and crunch to every bite.
Step 4: Cool and Slice
Once baked, allow the cake to cool completely in the pan before slicing. Cooling is crucial because it lets the filling set fully, which means each slice will hold together perfectly and look gorgeous on your plate.
How to Serve Pecan Pie Cake Recipe
Garnishes
A classic way to dress up your slices is with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. These add a cool, airy contrast that balances the rich, nutty sweetness of the Pecan Pie Cake Recipe beautifully. For a little extra flair, sprinkle some toasted pecans or a dusting of powdered sugar on top.
Side Dishes
Pair this cake with a hot cup of coffee or spiced tea, especially if you’re serving it for an afternoon treat or holiday gathering. A glass of cold milk is always a welcoming choice for a comforting, nostalgic dessert experience.
Creative Ways to Present
Turn your Pecan Pie Cake Recipe into mini individual servings by baking it in muffin tins lined with cupcake papers, adjusting the baking time accordingly. Alternatively, serve slices with a drizzle of caramel sauce or a sprinkle of sea salt for a fancy twist that’ll impress any crowd.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pecan Pie Cake Recipe, store any leftovers in an airtight container at room temperature for up to two days. Beyond that, refrigeration will help preserve freshness for up to five days—just be sure to bring slices to room temperature before serving so the flavors shine through.
Freezing
This cake also freezes well! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen slices maintain their flavor and texture for up to two months, making this a perfect make-ahead dessert for busy days or unexpected guests.
Reheating
To warm up frozen or refrigerated slices, pop them in the microwave for 20–30 seconds or heat them gently in a low oven (about 300°F) for 10 minutes. This will revive that just-baked taste and gooey texture, especially if served with a little ice cream or whipped cream.
FAQs
Can I use a homemade yellow cake instead of boxed mix?
Absolutely! Homemade yellow cake can add even more freshness and texture to this Pecan Pie Cake Recipe. Just be sure your cake batter is thick enough to press into the pan as a crust, or bake a regular cake layer and add the pecan filling on top before the final bake.
What type of pecans works best for this recipe?
Freshly chopped raw pecans are ideal since toasting occurs during baking, which brings out their rich flavor. Avoid pre-toasted or salted pecans to keep the classic balance of sweetness and nuttiness in your cake.
Is it possible to make this cake gluten-free?
Yes! Simply swap the yellow cake mix and flour for gluten-free versions. Make sure your cake mix is specifically formulated for gluten-free baking to ensure the best texture in your Pecan Pie Cake Recipe.
How can I tell when the cake is fully baked?
Look for a golden, set top that’s slightly firm to the touch, and the filling should no longer be jiggly in the center. A toothpick inserted near the middle may come out with a few moist crumbs but not wet batter—that’s the sweet spot!
Can I add other nuts or mix-ins?
While pecans are traditional and provide the signature crunch, feel free to experiment with walnuts or chopped pralines for variation. Just keep the total nut quantity about the same, so your filling stays balanced and sets well.
Final Thoughts
This Pecan Pie Cake Recipe is a guaranteed crowd-pleaser that brings together the best of two beloved desserts with simplicity and heart. Whether you’re baking for a holiday, a special occasion, or just because you deserve a sweet indulgence, this cake will become one of your go-to favorites in no time. Give it a try—you might just find your new favorite way to enjoy pecan pie!
Print
Pecan Pie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Pie Cake combines the rich, nutty flavors of classic pecan pie with a moist yellow cake base, creating a decadent and easy-to-make dessert perfect for holidays and special occasions.
Ingredients
Crust
- 1 box yellow cake mix (15.25 oz)
- ½ cup unsalted butter, melted
- 1 large egg
- Nonstick cooking spray, for greasing
Pecan Filling
- 3 large eggs
- 1 ½ cups light corn syrup
- 1 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to ensure the cake doesn’t stick.
- Make the Crust: In a medium bowl, combine the yellow cake mix, melted unsalted butter, and 1 large egg. Mix thoroughly until a thick dough forms. Press this dough evenly into the bottom of the prepared baking dish to create a firm crust. Bake the crust for 10 minutes, then remove it from the oven.
- Prepare the Pecan Filling: In another bowl, whisk together the remaining 3 large eggs, light corn syrup, brown sugar, all-purpose flour, and vanilla extract until the mixture is smooth and well combined. Stir in the chopped pecans to evenly distribute them throughout the filling.
- Assemble and Bake: Pour the pecan filling mixture evenly over the partially baked cake crust. Return the baking dish to the oven and bake for 40 to 45 minutes, or until the center is set and the top is golden brown and slightly firm to the touch.
- Cool and Serve: Allow the cake to cool completely in the pan to set fully before slicing. For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.
Notes
- Let the cake cool completely before slicing to achieve clean, neat slices.
- For extra indulgence, serve with whipped cream or vanilla ice cream.
- This cake can be made ahead and stored covered at room temperature for up to 2 days or chilled for up to 5 days.
