Description
This decadent Pecan Cake delivers a rich, gooey texture with layers of chopped pecans, a sweet condensed milk-based filling, and a crunchy cake topping. Perfectly baked until bubbly and golden, this dessert combines warm spices like cinnamon and nutmeg with the deep flavor of brown sugar and vanilla, creating a luscious treat that’s delightful served warm or at room temperature, optionally topped with ice cream.
Ingredients
Scale
Base and Topping
- 1 cup Chopped pecans (for base)
- ½ cup Chopped pecans (for topping)
- 1 box Yellow cake mix (dry, do not prepare)
- ½ cup Butter, melted (unsalted or salted)
Filling
- 3 Large eggs
- 1 cup Brown sugar (dark preferred)
- ½ cup Corn syrup (light or dark)
- 1 can Sweetened condensed milk (14 oz)
- 1 teaspoon Vanilla extract (bourbon vanilla recommended)
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon (optional but recommended)
- ¼ teaspoon Nutmeg (optional)
- ½ cup Chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Layer Pecans for Base: Evenly spread 1 cup of chopped pecans on the bottom of the prepared baking dish to form a crunchy base.
- Mix Filling Ingredients: In a large bowl, whisk together the eggs, brown sugar, corn syrup, sweetened condensed milk, vanilla extract, salt, cinnamon, and nutmeg until fully combined. If using chocolate chips, fold them into the mixture now.
- Assemble Filling Layer: Pour the egg and sugar mixture evenly over the pecans in the baking dish, ensuring it covers them completely.
- Add Cake Mix Topping: Evenly sprinkle the dry yellow cake mix over the filling layer without stirring to maintain distinct layers.
- Apply Butter and Pecans: Drizzle the melted butter slowly and evenly over the top of the cake mix to moisten it and enrich flavor. Then sprinkle the remaining ½ cup of chopped pecans evenly over the buttered surface.
- Bake the Cake: Place the baking dish uncovered in the preheated oven and bake for 55–60 minutes. The cake is done when the top is dark brown and bubbly.
- Cool and Serve: Remove the cake from the oven and let it cool for at least 1 hour to allow the gooey layers to set. Serve warm or at room temperature. Optionally, add ice cream on the side for extra indulgence.
Notes
- Do not stir once the dry cake mix is added — this layering technique creates the signature gooey texture.
- For best flavor, use bourbon vanilla extract and dark brown sugar.
- Cinnamon and nutmeg are optional but add warm depth to the cake.
- Allow full cooling time for easy slicing and proper texture set.
- This cake keeps well refrigerated for up to 3 days; warm slightly before serving for best results.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 430
- Sugar: 36g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
