Pecan Pie Cake I Recipe -
Pecan Pie Cake I Recipe

Pecan Pie Cake I

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"A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan."

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch cake Change Servings


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. Reserve 3/4 cup cake mix for second layer. Set aside.
  3. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
  4. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
  5. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
  6. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

This was a hit at a book study of ladies. Severely decadent. It's a keeper in my book. Next time though I think I'll make it in a 9x13 pan instead of the 10x15, to make it just a little thicker.

Most Helpful Critical Review
Mar 28, 2011

i made this and know it will be good...if it sets up. is it supposed to jiggle in the center after the last 35 min of baking?

May 02, 2003

I made this for a dinner party and it was wonderful. I couldn't rate it a 5 star kid's love it, kids would prefer something less nutty I think, but it's great. Don't panic when you pour the second layer on top, it sinks into the first and disappears. I had to use a 9x12 pan so I cooked it a little longer than this called for. It came out fine. Try it, it's a keeper!

Mar 31, 2005


Apr 12, 2010

I followed the recipe exactly, except that I cooked the first layer for 25 minutes before adding the second layer. After adding the second layer I baked my cake for 40 minutes, and it turned out so amazingly perfect. Everyone who has tried it just can NOT get over it. I used a 13x9 pan, and I think that you've got to add the extra time or it will not be cooked all the way through.

Apr 04, 2006

This recipe was a big hit with my husband since he's a huge pecan pie fan. I thought it was good, but very sweet and rich. I though it would have been better if it was a little thicker, but he said not to change a thing. It looks like I will definitely be making this again. Thanks for sharing the recipe. =)

Jun 05, 2007

This is very much like pecan pie without the crust. It is gooey and rich, but that's what I love about pecan pie! I made it with whole pecans, because that's how I make my pecan pie. Served it warm and it was just wonderful!

Aug 29, 2002

I made this for the Christmas dinner at our church and everyone loved it. It is so moist and gooey just like a pecan pie but much better than any pecan pie I've ever had. Definitely our new favorite dessert!


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  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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