This is, hands down, the most delicious thing I’ve baked in a long time.
I thought the pineapple upside-down cake was awesome. This cake kicks its butt.
If you love pecan pie and you love cake – or maybe you have to bake something for a birthday girl who loves pecan pie but you want to make a cake because it’s a birthday after all – this cake is your go-to.
It’s not the most beautiful thing you’ll ever make, but it’s the gooiest, sweetest, tastiest combination of pecans, butter and yum you’ll ever eat.
It’s a bit laborious, but not at all difficult. I made it before work and left it to cool on the stovetop all day – and it was absolutely perfect.
This cake is a two-step process – the first “cake” layer, then the pecan pie layer. For the cake layer, I used Betty Crocker’s Butter Pecan cake mix. I’m normally a fan of Duncan Hines, but they don’t make that flavor – and after eating this cake, I’ll never substitute.
First things first, open your cake mix and remove 3/4 cup to use in layer #2. Then, mix the rest of the layer #1 ingredients together. The batter will be very thick. Spread this into your 9×13″ pan and bake for 20 minutes.
If you’ve ever made pecan pie, the next “layer” will be familiar. It’s the corn syrup layer. Mix it all up and wait patiently until layer #1 is done baking. I think I melted the butter too much but it didn’t matter in the long run. Not a bit.
Ding! Your first layer is done and it smells so good.
Now, this part is a little weird, but it’s what makes the cake. You’re going to pour the pecan pie topping (layer #2) right on top of the piping hot layer #1 cake. Go on now.
It’ll level itself out and soak into the cake below, making for one ooey-gooey delicious messy cake concoction.
Pop it back into the oven for roughly 25-30 minutes. Don’t worry if it gets a little crispy – much like brownies or pineapple upside-down cake, the edges are the best part. *licks lips*
It’s not the prettiest cake – but it’s one of the most delicious I’ve made/had. And it made the birthday girl very, very happy.
I served it with homemade whipped cream and that’s all it needed. Between the five adults and two kids, we almost finished the entire pan. That’s how delicious it was – and my mom even had it for breakfast the next morning.
It’s a batch of messy, gooey goodness. Heaven, IMO.
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 package butter pecan or yellow cake mix
- 2 tablespoons water
- 2 cups chopped pecans
- 2 eggs
- 1/2 cup butter, softened
- 2 eggs
- 1 cup milk
- 1 cup sugar
- 1 cup light corn syrup
Instructions
- Preheat the oven to 325 degrees F. Grease a 9x13 inch baking dish.
- Open your box of cake mix and set aside 3/4 cup for later.
- For the first layer: In a large bowl, combine 1/2 cup butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well - it'll be thick.
- Spread batter into pan. Bake for 20 minutes.
- For the second layer: In a large bowl, combine 1/2 cup butter, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. I also added what was left of my pecans to this mix, but that's not necessary. Mix well and pour over first layer.
- Bake at 325 degrees F for 25 to 30 minutes more.
reminds me of a moister version of german chocolate cake. yum!
the recipe shows the pecans in the 1st layer and it tells you to put them in the first layer. Your picture shows pecans in the 2nd layer but it doesn’t tell you to put them in the layer. Which is correct?
The second layer soaks into the first layer – so follow the recipe. Those pecans were probably just leftover in the same bowl – I’m a mixer-upper (lazy baker).
thanks…they were great and i will make again.
Yes! I completely fell in love with this recipe – and so did my sister-in-law for whom I made it. It’s going into the birthday rotation
Andi, I made this tonight. I cooked for 40 minutes the second time, but it still seems soupy:-( Your finished product doesn’t look at all soupy. It’s piping hot, so we haven’t tried yet. Wondering if I should have cooked at 350 instead of 325? Also, wondering if my disposable pan had something to do with my soupy cake? Any suggestions????
Ok, we just ate some. It was delicious, but extra gooey in the middle. After we let it sit for a while, the edges set better. I still think I may need to increase my temperature or time. I’m making it next week for my principal’s retirement party:-)
I was also surprised by how long it had to bake and mine was pretty gooey too – but it tasted SO GOOD that we didn’t mind
It made it difficult to slice and serve though! I’d lower the temp and up the time a bit.
Ok, that is what I will do. I took samples in to school today for the office gals to give me the final approval for me to make and take to our principal’s retirement party. They loved it:-) Thanks for sharing!
Just made this for my husband who loves everything and anything pecan! What a cool twist to cake and pecans. Thanks so much for sharing.
Mine just came out of the oven so I haven’t tried it yet but I do have to say when I baked the first layer had to bake a few extra minutes since it was not quite done yet and I think the finished product came out set pretty nicely.
Can’t find Duncan Hines Butter Pecan cake ? Can I use a yellow cake mix? Or what is a good flavor substitute.
Yellow is also great!!
Andi recently posted..I confess: It’s been nice.
I also could not find Duncan Hines BP. I used Duncan Hines Golden Butter. I figured butter an pecans work. I baked the cake for nearly 40 minutes. Your cake looked done and mine, after 20 mins, was still batter and I was afraiid my topping would mix with the cake. So I baked till fork came out clean, almost, and just dumped the topping on. I hope it works and isnt too done to sink in.
I’m kind of confused about this recipe. it just calls for a 1/2 cup of butter, but it uses it in both layers. And it calls for 2 cups of pecans, in the first layer, and none for the second layer, but it looks like there is pecans in the second layer. And do you use all of the brown sugar for the first layer, and none for the second. I would like to make it but is very confusing.
I just looked at the recipe again and it calls for 1/2 of butter for the batter and 1/2 cup butter for the topping. You only put the brown sugar in the first layer, because you use the syrup inthe second layer. I didn’t put any pecans in the topping. When baking for the second time the pecans can rise into the topping. I hope this is helpful. My family enjoyed it, hope you do to!