If you love old-fashioned pecan pie but crave the comfort of a sliceable, shareable cake, this Pecan Pie Cake will be your new go-to dessert. Imagine the unbeatable combination of tender yellow cake and a luscious, gooey pecan pie topping—every bite is sweet, nutty, and just a little bit nostalgic. Whether you’re hosting a family dinner or looking for a show-stopping treat for the holidays, this Pecan Pie Cake is a true crowd-pleaser. Trust me, it might just steal the spotlight from every other dessert on the table!
Ingredients You’ll Need
This Pecan Pie Cake comes together with just a handful of straightforward ingredients, each playing an essential role in creating that irresistible texture and homey flavor. Here’s what you’ll need, along with a few personal tips to get the most out of every bite.
- Yellow cake mix (15.25 oz): The backbone of your cake layer, delivering a fluffy, tender crumb with almost no effort.
- Unsalted butter (1/2 cup, melted): Adds rich flavor and helps create a moist base—don’t skimp on quality butter here!
- Evaporated milk (1/2 cup): Brings extra creaminess to the cake layer, making it soft but sturdy enough for that gooey pecan topping.
- Chopped pecans (1 cup): For a nutty crunch throughout your cake; chop them coarsely for the best texture.
- Light corn syrup (1 cup): The secret behind that glossy, sticky-sweet pecan pie topping classic.
- Brown sugar, packed (1 cup): Deepens the flavor of the topping with caramel notes—use dark brown sugar if you want an even richer taste.
- Large eggs (4): These bind everything together in the topping and keep it beautifully thick and sliceable.
- Vanilla extract (1 teaspoon): Enhances the overall aroma—don’t be afraid to use a little extra for extra warmth.
- Salt (1/4 teaspoon): Balances out all that sweetness and makes the flavors pop.
- All-purpose flour (2 tablespoons): Helps thicken the topping so it sets up just right.
- Pecan halves for topping (1 cup): Layered over the top for show-stopping crunch and a gorgeous presentation.
How to Make Pecan Pie Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This ensures the Pecan Pie Cake slides out easily, keeps the corners from sticking, and helps you get those neat, photo-ready slices later.
Step 2: Mix the Cake Base
In a large bowl, combine the yellow cake mix, melted butter, and evaporated milk. Stir until the batter is smooth and glossy—don’t overmix or the cake could get tough. Fold in the chopped pecans last so you get an even nutty crunch throughout.
Step 3: Bake the Cake Layer
Spread the cake batter evenly into your prepared dish, smoothing out any lumps. Pop it into the oven and bake for 20 minutes. This step partially sets the cake base, so it can hold up when you add the gooey topping.
Step 4: Whip Up the Pecan Pie Topping
While the cake is baking, grab a separate bowl and whisk together the corn syrup, brown sugar, eggs, vanilla extract, salt, and flour. Don’t rush this—whisk until there are no streaks of flour or eggs, so the topping bakes up perfectly glossy and luscious.
Step 5: Assemble the Pecan Pie Cake
After 20 minutes, carefully remove the partially baked cake from the oven. Pour the pecan pie topping evenly over the hot cake base, letting it seep into all the nooks. Gently sprinkle the pecan halves across the top so every slice will have gorgeous, crunchy pecans.
Step 6: Bake Until Set and Golden
Return the dish to the oven and bake for another 30–35 minutes, until the topping is deeply golden, just set in the center, and glossy. Don’t worry if it jiggles slightly; it will set more as it cools. Let it cool completely before slicing—if you can resist!
How to Serve Pecan Pie Cake
Garnishes
A slice of Pecan Pie Cake is even more irresistible with a cloud of freshly whipped cream or a scoop of classic vanilla ice cream. For a special touch, dust with a hint of cinnamon or add a drizzle of caramel sauce right before serving.
Side Dishes
Since Pecan Pie Cake is rich and sweet, pair it with coffee, black tea, or even a glass of milk for balance. At a gathering, offer light and fruity options—like a simple berry salad or citrus wedges—to offset the decadence of the cake.
Creative Ways to Present
Try cutting your Pecan Pie Cake into small bars for easy grab-and-go treats at parties or potlucks. For a more elegant presentation, serve it warm in shallow dessert bowls with a scoop of ice cream and extra pecans scattered over the top—it’s like pecan pie meets a sundae!
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly with plastic wrap or keep them in an airtight container in the refrigerator for up to 4 days. The flavors become even more delicious as they meld together, making Pecan Pie Cake a great make-ahead dessert for busy weeks.
Freezing
Pecan Pie Cake freezes beautifully! Simply slice, wrap individual pieces in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving for best results.
Reheating
To reheat, microwave slices for just 15–20 seconds to revive that freshly-baked warmth and gooey topping. When reheating larger portions, cover with foil and warm in a 300°F oven for about 10 minutes.
FAQs
Can I use a homemade cake mix instead of boxed?
Absolutely! If you prefer, swap in your favorite homemade yellow cake mix—just follow the same measurements. The taste and texture will be every bit as delicious, and you can even customize the sweetness or flavorings to your liking.
Do I have to use light corn syrup?
Light corn syrup creates the classic pecan pie texture, but you can experiment with golden syrup or even maple syrup for a slightly different flavor. Keep in mind, though, that the texture may be a tad softer with substitutions.
Can I make Pecan Pie Cake gluten-free?
Yes! Try using a gluten-free yellow cake mix and ensure your flour substitute is gluten-free as well. The rest of the ingredients are naturally gluten-free, so you can easily adapt this recipe for gluten-sensitive guests.
My topping seems runny—what went wrong?
If your topping is a bit loose, it could be underbaked or sliced before completely cooled. Always let the cake come to room temperature and cool fully so the topping sets up perfectly and slices cleanly.
What’s the best way to slice Pecan Pie Cake?
For beautiful, neat slices, use a sharp serrated knife and wipe the blade with a damp cloth between cuts. This helps you get those sharp edges and minimizes sticking, especially if the cake layer is extra moist.
Final Thoughts
It’s tough to think of a dessert more cozy and crowd-pleasing than Pecan Pie Cake. It captures the best of both worlds—cake and pie—in one showstopping bite, and it’s just waiting for a spot at your next gathering. Give it a try, and it might just become the new classic at your table!
Print
Pecan Pie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of pecan pie in the form of a moist and delicious cake. This Pecan Pie Cake combines the best of both worlds – a fluffy yellow cake base topped with a decadent pecan pie filling and crunchy pecan halves.
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup evaporated milk
- 1 cup chopped pecans
Topping:
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup pecan halves for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake: In a large bowl, combine cake mix, melted butter, and evaporated milk. Stir in chopped pecans and spread the batter in the dish.
- Prepare the topping: Whisk together corn syrup, brown sugar, eggs, vanilla, salt, and flour. Pour the mixture over the partially baked cake and top with pecan halves.
- Bake: Bake for 30–35 minutes until set and golden. Cool before slicing.
Notes
- Serve with whipped cream or vanilla ice cream.
- Cake can be made in advance and refrigerated.
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