Betty's Pecan Pie Cake -- Easter

Bettyskitchen's picture

Mar. 22, 2016

Betty demonstrates how to make a Pecan Pie Cake for Easter. This cake uses a yellow cake mix as the base of the crust and also the filling. This is a cake, but it looks and tastes like Pecan Pie!


Yellow cake mix package 1
Eggs 4
Butter 1/2 Cup (8 tbs) , melt
Light corn syrup 1 1/2 Cup (24 tbs)
Packed dark brown sugar 1/2 Cup (8 tbs)
Vanilla 1 Teaspoon
Chopped pecans 1 1/2 Cup (24 tbs)



In a large mixing bowl, use an electric mixer to blend cake mix, 1 egg, and melted butter until smooth. 

Reserve ⅔ cup of this batter and set aside. Spread remaining batter in an ungreased 13-inch by 9-inch by 2-inch baking dish. 

Bake at 325 degrees (F) for 15 minutes, until light brown and puffy. 

Remove from oven and cool for 10 minutes. 

In the mixing bowl, beat together reserved ⅔ cup batter, 3 eggs, light corn syrup, brown sugar, and vanilla. 

Stir in pecans. 

Pour filling on top of crust and bake at 325 degrees (F) for 40 to 45 minutes, until brown on the edges and set in the center. 


Allow to cool completely before cutting into serving pieces. 

Recipe Summary

Difficulty Level: Easy