If you love pecan pie and cake, these Pecan Pie Cake Bars are the best of both worlds. With a soft, buttery cake base and a gooey pecan pie filling on top, they bake into chewy dessert bars that are rich, nutty, and absolutely irresistible.
Perfect for Thanksgiving, Christmas, or potlucks, these bars are easier to serve than a traditional pie but still have that classic Southern flavor everyone loves. Slice them into squares for an easy-to-share dessert that disappears fast!
Ingredients
For the Cake Base:
- 1 box yellow cake mix (15.25 oz)
- 1/3 cup unsalted butter, melted
- 1 large egg
For the Pecan Filling:
- 1 1/2 cups light corn syrup
- 1 1/2 cups brown sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 2 1/2 cups chopped pecans
Preparation Steps
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Make the Cake Base
- In a bowl, mix cake mix, melted butter, and egg until crumbly. Press evenly into the bottom of the pan.
Step 3: Prepare the Pecan Filling
- In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in chopped pecans.
Step 4: Assemble the Bars
- Pour the pecan filling evenly over the cake base. Spread to cover fully.
Step 5: Bake
- Bake uncovered for 45–50 minutes, until the filling is set and golden brown.
Step 6: Cool and Slice
- Cool completely before slicing into bars.
Variation
- Chocolate Pecan Bars: Add 1/2 cup chocolate chips to the filling.
- Bourbon Twist: Add 1–2 tbsp bourbon to the filling for depth.
- Nut-Free Option: Substitute walnuts or omit nuts entirely.
- Coconut Pecan Bars: Add 1/2 cup shredded coconut to the filling.
Cooking Notes
- The bars will firm up as they cool.
- For clean slices, chill before cutting.
- Use parchment paper to lift bars out easily.
Serving Suggestions
- Serve as-is or with a dollop of whipped cream.
- Pair with coffee or hot chocolate.
- Add a scoop of vanilla ice cream for extra indulgence.
Tips
- Don’t overbake—the filling should be slightly gooey.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate if making ahead for holidays.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: ~1 hour 5 minutes
Nutritional Info (per serving, approx. 16 bars)
- Calories: 380
- Protein: 4g
- Carbs: 48g
- Fat: 20g
- Sodium: 230mg
FAQs
Q1: Can I make Pecan Pie Cake Bars ahead of time?
- Yes, they’re even better the next day after the flavors meld.
Q2: Can I freeze these bars?
- Yes, freeze tightly wrapped bars for up to 2 months. Thaw before serving.
Q3: Can I use dark corn syrup instead of light?
- Yes, dark corn syrup gives a deeper, richer flavor.
Q4: How do I keep bars from sticking to the pan?
- Line the pan with parchment paper and lightly grease it.
Q5: Can I use a homemade cake base instead of boxed mix?
- Yes, use your favorite yellow or butter cake recipe as the base.
Conclusion
These Pecan Pie Cake Bars are a gooey, chewy, nutty dessert that’s perfect for holidays, family gatherings, or anytime you crave pecan pie in an easier-to-serve form. With a buttery cake crust and rich pecan topping, they’re a crowd-pleaser that will disappear fast from any dessert table.