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.
