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Pecan Pie Cake

Pecan Pie Cake with a Gooey Butter Pecan Topping Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 cup light corn syrup
  • 3 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 cups pecan halves or pieces

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch metal pan. Combine cake mix, 1/2 cup melted butter, and 1 egg until crumbly; press into the pan.
  2. Whisk brown sugar, corn syrup, 3 eggs, 2 tbsp melted butter, and vanilla until smooth. Fold in pecans.
  3. Pour the filling over the base and spread evenly to the edges.
  4. Bake 40 to 45 minutes until edges are golden, center is slightly jiggly but set, and a toothpick comes out with a few sticky crumbs.
  5. Cool completely in the pan on a wire rack, at least 2 hours, then slice into squares.

Notes

The topping is very soft right out of the oven and needs the full cooling time to set. If you want extra-clean slices, chill the cooled cake in the fridge for 30 minutes before cutting.