Butter Pecan Cake Mix Recipe (Better Than Bakery)

A moist, rich butter pecan cake made from a box mix with pudding and toasted pecans. It tastes just like a bakery cake but is so easy to make at home.

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Prep Time 15

Cook Time 35

Total Time 50

Course butter pecan cake mix recipes boxes, Dessert

Cuisine American

Servings 12 servings

Calories 420 kcal

Ingredients

1 box 15.25 oz butter pecan cake mix
1 box 3.4 oz instant vanilla pudding mix
1 cup water
1/2 cup vegetable oil
4 large eggs at room temperature
1 cup chopped pecans
1/2 cup unsalted butter melted and slightly cooled (substitute for oil, optional)
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant. Set aside to cool.
In a large bowl, combine the cake mix, pudding mix, water, oil (or melted butter), eggs, and vanilla extract. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Do not overmix.
Fold in the toasted pecans with a rubber spatula until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out or serve directly from the pan.

Notes

1. Storage: Store tightly covered at room temperature for up to 3 days, or in the fridge for up to a week.
2. Freeze for up to 3 months.
3. Substitution: For a dairy-free version, use vegan butter and a box of cake mix that does not contain milk ingredients.
4. Use almond milk in place of water if desired.
5. Tip: To prevent pecans from sinking, toss them in 1 tablespoon of all-purpose flour before folding them into the batter.
6. Variation: Add 1 teaspoon of maple extract for a deeper, more complex flavor profile.