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Southern Pecan Pie Cake

Delight pecan pie lovers with this cake version. No pie crust to make. This is perfect for family gatherings and potlucks.

Quick Facts

Prep Time: 30 minutes
Bake Time: 45 to 50 minutes
Yield: 20 servings



  • 1 package (15.25 ounces) butter pecan OR yellow cake mix, divided
  • 3/4 cup brown sugar
  • 1/2 cup butter OR margarine, softened
  • 2 tablespoons Karo® Light OR Dark Corn Syrup
  • 2 eggs
  • 2 cups chopped pecans


  • 3/4 cup reserved cake mix
  • 3/4 cup Karo® Light OR Dark Corn Syrup
  • 3/4 cup sugar
  • 1/2 cup butter OR margarine, softened
  • 1 cup milk
  • 2 eggs
  • Whipped Cream


  1. Preheat oven to 325°F. Reserve 3/4 cup cake mix for topping.
  2. For cake: Combine remaining cake mix, brown sugar, butter, corn syrup, eggs and pecans in a large mixing bowl. Mix until thoroughly combined. Spread in a greased 13 x 9-inch baking dish. Bake 20 minutes. Prepare topping while cake layer is baking.
  3. For topping: Combine 3/4 cup reserved cake mix, corn syrup, sugar, butter, milk and eggs in a large bowl. Mix well using electric mixer. Carefully pour topping over baked cake layer as soon as it comes out of oven. Return to oven. Bake 25 to 30 minutes until golden. (Cake will appear gooey in middle, but will set as it cools).
  4. Serve warm or at room temperature with whipped cream. Refrigerate any leftovers.