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
Scale
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.
