10 Butter Pecan Cake Mix Recipes for a Rich, Toasty Crumb

Butter pecan cake mix recipes start with a box that already knows butter and pecans belong together, so your job is to push that flavor further. Toasting the nuts, browning the butter, and picking the right frosting do the heavy lifting. The versions below run from a frosted layer cake to a gooey slow cooker spoon cake.

Start with the Classic Butter Pecan Layer Cake if you have never made this from a mix. The Salted Caramel Butter Pecan Layer Cake is the birthday showstopper. The Poke Cake goes into the fridge and feeds a crowd, and the Slow Cooker Spoon Cake skips the oven entirely.

Which Butter Pecan Cake Should You Make?

Classic Butter Pecan Layer Cake

Cream cheese frosting is the classic partner, and toasting the pecans makes the nut flavor loud enough to notice. This one is your baseline butter pecan cake.

Ingredients (makes 10 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 3
• Melted unsalted butter: 115 g (1/2 cup)
• Whole milk: 240 ml (1 cup)
• Pecan halves, toasted and chopped: 150 g (1 1/2 cups)
• Cream cheese, softened: 226 g (8 oz)
• Unsalted butter, softened: 115 g (1/2 cup)
• Powdered sugar: 360 g (3 cups)
• Vanilla extract: 2 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 350F (175C) and grease two 8-inch round pans, then dust them lightly with flour. A thin even layer is all you need, or the cake will stick.

Step 2: Whisk the 3 eggs, 115 g (1/2 cup) melted butter, and 240 ml (1 cup) milk in a large bowl until smooth. Add the 432 g (1 box) cake mix, beating on low for 30 seconds, then medium for 2 minutes until you see a thick, pale batter.

Step 3: Fold in 100 g (1 cup) of the toasted chopped pecans with a spatula, going around the bowl about 10 strokes, until they disappear into the batter. Divide the batter evenly between the two pans, and you should see it level out on its own.

Step 4: Bake on the middle rack for 25 to 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool the layers for 10 minutes in the pans, then turn them out onto a rack and let them go completely cold before you frost.

Step 5: Beat the 226 g (8 oz) cream cheese and 115 g (1/2 cup) softened butter until smooth, about 2 minutes. Sift in the 360 g (3 cups) powdered sugar, 2 tsp vanilla, and 1/4 tsp salt, beating on low to combine, then high for 1 minute until fluffy.

Step 6: Place one cold layer on your plate and spread a third of the frosting over the top. Set the second layer on top, frost the sides and top, then press the remaining 50 g (1/2 cup) toasted pecans around the sides. Serve at room temperature.

Browned Butter Pecan Bundt Cake

A Bundt pan gives you a crisp exterior and a soft center, and browned butter in the glaze deepens the nut flavor. You get a fancy-looking cake with almost no extra work.

Ingredients (makes 8 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 4
• Sour cream: 240 g (1 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Pecan halves, toasted and chopped: 100 g (1 cup)
• Unsalted butter, for browning: 115 g (1/2 cup)
• Powdered sugar: 120 g (1 cup)
• Whole milk, for glaze: 2 tbsp
• Salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 325F (165C) and grease a 10-cup Bundt pan thoroughly, getting into every groove. A thin coat of flour tapped around the pan helps you release the cake in one piece.

Step 2: Whisk the 4 eggs, 240 g (1 cup) sour cream, and 120 ml (1/2 cup) oil in a large bowl until smooth. Add the 432 g (1 box) cake mix and beat on low for 30 seconds, then medium for 2 minutes, until you see a thick and shiny batter.

Step 3: Fold in 75 g (3/4 cup) of the toasted chopped pecans with a spatula until they are evenly distributed. Scrape the batter into the prepared pan, and you can smooth the top so it bakes level.

Step 4: Bake for 55 to 60 minutes, until a skewer inserted in the center comes out with only a few moist crumbs. Cool the cake in the pan for 15 minutes, and you will see the edges pull away slightly, then set a rack over the top and flip both together.

Step 5: Melt the 115 g (1/2 cup) butter in a small pan over medium heat, swirling it as it turns deep golden and smells nutty, about 4 minutes. Off the heat, whisk in the 120 g (1 cup) powdered sugar, 2 tbsp milk, and 1/4 tsp salt until smooth. Drizzle the glaze over the cooled cake, and you can scatter the remaining 25 g (1/4 cup) pecans on top.

Butter Pecan Sheet Cake with Brown Sugar Frosting

A 9×13 sheet cake is the one you take to a potluck when you do not want to bring back leftovers. The brown sugar frosting sets soft, so it stays sticky enough to hold extra nuts on top.

Ingredients (makes 15 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 3
• Buttermilk: 240 ml (1 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Pecan halves, toasted and chopped: 100 g (1 cup)
• Unsalted butter, for frosting: 115 g (1/2 cup)
• Dark brown sugar: 200 g (1 cup)
• Powdered sugar: 240 g (2 cups)
• Whole milk, for frosting: 3 tbsp

Instructions

Step 1: Heat your oven to 350F (175C) and grease a 9×13-inch pan, then dust it lightly with flour. You want a thin coat on the bottom and up the sides, since this cake rises to the rim.

Step 2: Whisk the 3 eggs, 240 ml (1 cup) buttermilk, and 120 ml (1/2 cup) oil in a large bowl until smooth. Add the 432 g (1 box) cake mix and beat on low for 30 seconds, then medium for 2 minutes, until you see a smooth, thick batter.

Step 3: Fold in 75 g (3/4 cup) of the toasted chopped pecans with a spatula. Pour the batter into the prepared pan, and you can spread it to the corners so it bakes even.

Step 4: Bake for 28 to 32 minutes, until the top springs back when you press it and a toothpick in the center comes out clean. Cool the cake in the pan set on a rack, about 30 minutes, before you frost.

Step 5: Melt the 115 g (1/2 cup) butter in a saucepan over medium heat, then stir in the 200 g (1 cup) brown sugar and 3 tbsp milk, boiling it for 2 minutes until it looks glossy. Off the heat, beat in the 240 g (2 cups) powdered sugar until the frosting turns thick but pourable, then spread it over the warm cake and you can scatter the remaining 25 g (1/4 cup) pecans on top.

Butter Pecan Cupcakes with Maple Buttercream

Turning the box into cupcakes makes portioning easy, and a maple buttercream adds a warm sweetness that plays well against the nutty crumb. You get a dozen in less time than a layer cake.

Ingredients (makes 12 cupcakes)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 3
• Whole milk: 200 ml (3/4 cup)
• Melted unsalted butter: 80 g (1/3 cup)
• Pecan halves, toasted and chopped: 80 g (3/4 cup)
• Unsalted butter, softened: 170 g (3/4 cup)
• Powdered sugar: 300 g (2 1/2 cups)
• Pure maple syrup: 3 tbsp
• Heavy cream: 2 tbsp

Instructions

Step 1: Heat your oven to 350F (175C) and line a 12-cup muffin tin with paper liners. You can skip the liners if you prefer, but grease the cups well so the cupcakes come out clean.

Step 2: Whisk the 3 eggs, 200 ml (3/4 cup) milk, and 80 g (1/3 cup) melted butter in a large bowl until smooth. Add the 432 g (1 box) cake mix and beat on low for 30 seconds, then medium for 2 minutes, until the batter looks thick and slightly ribbony.

Step 3: Fold in 50 g (1/2 cup) of the toasted chopped pecans with a spatula. Divide the batter evenly among the 12 liners, filling each about two-thirds full, and you will see them rise just to the top.

Step 4: Bake for 18 to 20 minutes, until the centers spring back when you press them and a toothpick comes out with a few moist crumbs. Cool the cupcakes in the tin for 5 minutes, then move them to a rack to cool completely.

Step 5: Beat the 170 g (3/4 cup) softened butter in a bowl until it is pale and light, about 2 minutes. Beat in the 300 g (2 1/2 cups) powdered sugar, 3 tbsp maple syrup, and 2 tbsp cream on low, then on high for 2 minutes until the buttercream holds a soft peak. Frost the cooled cupcakes and press the remaining 30 g (1/4 cup) pecans on top.

Salted Caramel Butter Pecan Layer Cake

Three layers with dulce de leche between each and a lightly salted cream cheese frosting makes this the showstopper. It does take two boxes and a little more patience, but the result tastes far more expensive than the box suggests.

Ingredients (makes 14 servings)

• Butter pecan cake mix: 864 g (2 boxes)
• Large eggs: 6
• Melted unsalted butter: 170 g (3/4 cup)
• Whole milk: 360 ml (1 1/2 cups)
• Pecan halves, toasted and chopped: 200 g (2 cups)
• Dulce de leche, stirred: 400 g (14 oz)
• Cream cheese, softened: 226 g (8 oz)
• Unsalted butter, softened: 115 g (1/2 cup)
• Powdered sugar: 360 g (3 cups)
• Salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 350F (175C) and grease three 8-inch round pans, then dust them with flour. You want the batter to release easily after baking, since these layers stay tender.

Step 2: Whisk the 6 eggs, 170 g (3/4 cup) melted butter, and 360 ml (1 1/2 cups) milk in a large bowl until smooth. Add both boxes of cake mix, beating on low for 30 seconds, then medium for 2 minutes, until the batter looks thick and pale.

Step 3: Fold in 150 g (1 1/2 cups) of the toasted chopped pecans with a spatula. Divide the batter evenly among the three pans, about 500 g (1 2/3 cups) per pan, and you can smooth the tops with the back of a spoon.

Step 4: Bake for 23 to 25 minutes, until a toothpick inserted in the center of each layer comes out with a few moist crumbs. Cool the layers in the pans for 10 minutes, then turn them out onto racks and let them go completely cold before you assemble.

Step 5: Beat the 226 g (8 oz) cream cheese and 115 g (1/2 cup) softened butter in a clean bowl until smooth, about 2 minutes. Sift in the 360 g (3 cups) powdered sugar and 1/2 tsp salt, beating on low to combine, then on high for 1 minute until fluffy.

Step 6: Place one cold layer on your plate and spread half of the 400 g (14 oz) dulce de leche over the top, then set a second layer on and spread the remaining dulce de leche over it. Top with the third layer, frost the whole cake, and press the remaining 50 g (1/2 cup) pecans around the sides. Serve at room temperature.

Butter Pecan Cinnamon Swirl Sour Cream Cake

Sour cream keeps the crumb soft, and a cinnamon sugar swirl gives you a coffee cake feel in a loaf or tube pan. This is the one you slice and serve warm with coffee.

Ingredients (makes 9 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 3
• Sour cream: 240 g (1 cup)
• Vegetable oil: 80 ml (1/3 cup)
• Pecan halves, toasted and chopped: 100 g (1 cup)
• Dark brown sugar: 100 g (1/2 cup)
• Ground cinnamon: 1 tbsp

Instructions

Step 1: Heat your oven to 350F (175C) and grease a 9×5-inch loaf pan, lining the bottom with parchment. You want the paper to hang over the two long sides so you can lift the cake out later.

Step 2: Whisk the 3 eggs, 240 g (1 cup) sour cream, and 80 ml (1/3 cup) oil in a large bowl until smooth. Add the 432 g (1 box) cake mix and beat on low for 30 seconds, then medium for 2 minutes, until the batter looks thick and velvety.

Step 3: Stir the 100 g (1/2 cup) brown sugar and 1 tbsp cinnamon together in a small bowl until the mixture looks like wet sand. Spoon half the batter into the pan, sprinkle half the swirl mix over it, then add the remaining batter and the rest of the swirl mix on top.

Step 4: Drag a knife through the pan in a figure-eight pattern to marble the swirl, but do not overdo it or you lose the ribbon. Scatter 50 g (1/2 cup) of the toasted chopped pecans over the top and press them in lightly.

Step 5: Bake for 50 to 55 minutes, until a skewer inserted in the center comes out with only a few moist crumbs and the top feels springy. Cool the cake in the pan for 15 minutes, then you can use the parchment to lift it out onto a rack. Serve warm slices dusted with the remaining cinnamon sugar or plain.

Butter Pecan Poke Cake with Vanilla Topping

A poke cake is all about the filling, and this one soaks vanilla pudding into every hole for a cool, creamy slice. You make it ahead and keep it in the fridge, which is exactly what a hot afternoon wants.

Ingredients (makes 18 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 3
• Vegetable oil: 120 ml (1/2 cup)
• Whole milk: 240 ml (1 cup)
• Vanilla instant pudding mix: 96 g (1 box)
• Cold whole milk, for pudding: 600 ml (2 1/2 cups)
• Sweetened condensed milk: 400 g (14 oz)
• Pecan halves, toasted and chopped: 80 g (3/4 cup)
• Whipped topping, thawed: 450 g (16 oz)

Instructions

Step 1: Heat your oven to 350F (175C) and grease a 9×13-inch pan. You will later poke holes in the cake while it is still warm, so keep the pan handy for that.

Step 2: Whisk the 3 eggs, 120 ml (1/2 cup) oil, and 240 ml (1 cup) milk in a large bowl until smooth. Add the 432 g (1 box) cake mix and beat on low for 30 seconds, then medium for 2 minutes, until the batter looks thick and smooth.

Step 3: Pour the batter into the prepared pan, spreading it evenly to the corners. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean and the top feels springy when you press it.

Step 4: While the cake is still warm, poke holes all over the top with the handle of a wooden spoon, spacing them about 2 cm (3/4 inch) apart. Whisk the 96 g (1 box) pudding mix with the 600 ml (2 1/2 cups) cold milk for 2 minutes until it thickens slightly, then pour the pudding and the 400 g (14 oz) condensed milk over the cake so they soak into the holes.

Step 5: Spread the 450 g (16 oz) whipped topping over the top and sprinkle the 80 g (3/4 cup) toasted chopped pecans over it. Cover and refrigerate for at least 4 hours, or you can leave it overnight, before serving cold.

Butter Pecan Praline Bars

These bars bake in a 9×13 pan and get a pour-over praline topping that sets into a candy-like crust. You cut them into squares and pile them on a platter, no fork required.

Ingredients (makes 24 bars)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 2
• Melted unsalted butter: 115 g (1/2 cup)
• Pecan halves, toasted and chopped: 150 g (1 1/2 cups)
• Unsalted butter, for topping: 115 g (1/2 cup)
• Dark brown sugar: 150 g (3/4 cup)
• Heavy cream: 60 ml (1/4 cup)
• Powdered sugar: 120 g (1 cup)
• Vanilla extract: 1 tsp

Instructions

Step 1: Heat your oven to 350F (175C) and line a 9×13-inch pan with parchment so the paper hangs over the two long sides. You will use the overhang to lift the whole slab out before cutting.

Step 2: Stir the 432 g (1 box) cake mix, 2 eggs, and 115 g (1/2 cup) melted butter in a large bowl until the mixture forms a thick, soft dough. Press half of it into an even layer in the pan, using your fingers or the back of a spoon to reach the corners.

Step 3: Sprinkle 75 g (3/4 cup) of the toasted chopped pecans over the dough. Drop the remaining dough over the nuts by small spoonfuls, then press it with your fingers into a rough top layer, leaving some pecans peeking through.

Step 4: Bake for 18 to 20 minutes, until the top turns golden and the edges look set. While it bakes, melt the 115 g (1/2 cup) butter in a saucepan with the 150 g (3/4 cup) brown sugar and 60 ml (1/4 cup) cream, stirring until it boils for 1 minute, then remove it from the heat. You want the caramel to cool for 2 minutes before you whisk in the 120 g (1 cup) powdered sugar and 1 tsp vanilla until smooth.

Step 5: Pour the warm praline topping over the hot bars, spreading it to the edges with a spatula, and scatter the remaining 75 g (3/4 cup) pecans on top. Cool the pan on a rack for 30 minutes, then lift the slab out with the parchment and cut it into 24 bars.

Chewy Butter Pecan Cake Mix Cookies

Cake mix cookies bake up with soft centers and slightly crisp edges, and the butter pecan mix already carries the flavor. Toasting the nuts first gives you a deeper nuttiness in every bite.

Ingredients (makes 22 cookies)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 2
• Melted unsalted butter: 115 g (1/2 cup)
• Pecan halves, toasted and chopped: 100 g (1 cup)
• All-purpose flour: 60 g (1/2 cup)
• Vanilla extract: 1 tsp
• Coarse sugar, for rolling: 50 g (1/4 cup)

Instructions

Step 1: Heat your oven to 350F (175C) and line two baking sheets with parchment paper. You want the sheets to be cool or at room temperature, so the cookie dough does not spread too much before it sets.

Step 2: Stir the 432 g (1 box) cake mix, 2 eggs, 115 g (1/2 cup) melted butter, 60 g (1/2 cup) flour, and 1 tsp vanilla in a large bowl until you have a soft, slightly sticky dough. Fold in 75 g (3/4 cup) of the toasted chopped pecans with a spatula.

Step 3: Scoop the dough by rounded tablespoonfuls, about 25 g (2 tbsp) each, and roll each ball in the 50 g (1/4 cup) coarse sugar. Place them on the prepared sheets, leaving about 5 cm (2 inches) between each cookie, and you can press them very lightly with your palm.

Step 4: Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden but the centers still look soft. Let the cookies cool on the sheet for 3 minutes, then transfer them to a rack with a spatula, and you should see them firm up as they cool.

Step 5: Sprinkle the remaining 25 g (1/4 cup) toasted pecans over the tops while they are still slightly warm, and you can serve the cookies warm or at room temperature.

Slow Cooker Butter Pecan Spoon Cake

This spoon cake skips the oven entirely and comes out with a gooey center, like a soft pudding cake you scoop into bowls. It is the one you make when the kitchen is already warm and you want dessert with almost no effort.

Ingredients (makes 6 servings)

• Butter pecan cake mix: 432 g (1 box)
• Large eggs: 2
• Melted unsalted butter: 80 g (1/3 cup)
• Whole milk: 120 ml (1/2 cup)
• Pecan halves, toasted and chopped: 80 g (3/4 cup)
• Vanilla instant pudding mix: 96 g (1 box)
• Cold whole milk, for pudding: 480 ml (2 cups)
• Heavy cream: 60 ml (1/4 cup)

Instructions

Step 1: Grease the insert of a 5 to 6 quart slow cooker, getting the bottom and halfway up the sides. You want the cake to release easily when you scoop it out later.

Step 2: Whisk the 432 g (1 box) cake mix, 2 eggs, 80 g (1/3 cup) melted butter, and 120 ml (1/2 cup) milk in a medium bowl until you have a thick batter. Fold in 50 g (1/2 cup) of the toasted chopped pecans with a spatula.

Step 3: Spread the batter in an even layer in the greased slow cooker insert with your spatula. Whisk the 96 g (1 box) pudding mix with the 480 ml (2 cups) cold milk in a separate bowl for 2 minutes until it starts to thicken, then pour it over the batter without stirring.

Step 4: Cover and cook on high for 2 to 2 1/2 hours, until the edges are set but the center still wobbles like jelly when you give the insert a gentle shake. Turn the slow cooker off and let it sit uncovered for 10 minutes to settle.

Step 5: Drizzle the 60 ml (1/4 cup) cream over the top and scatter the remaining 30 g (1/4 cup) toasted pecans over it. Scoop the warm spoon cake into bowls with a large spoon, making sure you get some of the gooey center in each serving.

The one step that matters most across all of these is toasting the pecans. Put them in a dry skillet over medium heat and shake them until they smell nutty, about 3 to 5 minutes. That small step changes a boxed mix from good to genuinely rich, and it works for every version here.

Pick the one that fits your night, and bake it.