Gooey Pecan Pie Bars
Y’all, these Gooey Pecan Pie Bars have all the gooey caramel pecan goodness of pecan pie and none of the pie crust stress. 🍂 The secret? A box of yellow cake mix does double duty as the buttery crust and the thickener for the filling.
You press most of the cake mix, mixed with butter and an egg, into a 9×13 pan for the crust. Then the rest of the cake mix gets whisked with brown sugar, dark corn syrup, vanilla and eggs into a filling that goes over the warm crust, with plenty of chopped pecans on top.
They make 24 bars in about an hour, plus cooling. They slice up beautifully for potlucks, tailgates, Thanksgiving dessert tables, and sneaky midnight kitchen visits. ✨
Why You’ll Love It
- No pie crust to roll out. The cake mix makes the crust.
- One pan. Everything bakes in a single 9×13.
- Feeds a crowd. It makes 24 bars.
- Travels well. Perfect for potlucks and tailgates.
- Gooey and nutty. Caramel-y filling with a crunchy pecan top.
Ingredients You’ll Need
- Yellow cake mix: One 15.25 oz box, divided. Most goes in the crust, and 2/3 cup goes in the filling.
- Butter: Melted, for the crust.
- Eggs: Four, divided. One for the crust and three for the filling.
- Brown sugar and dark corn syrup: These make the gooey pecan pie filling.
- Vanilla extract: For warm flavor.
- Chopped pecans: Sprinkled over the top before baking.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Grease a 9×13 pan and heat the oven. Scoop out 2/3 cup of the dry cake mix and set it aside for the filling. Stir the rest of the cake mix with the melted butter and one egg into a soft dough and press it into the pan, then bake it until it’s just set. While the crust bakes, whisk the reserved cake mix with the brown sugar, corn syrup, vanilla and the other three eggs until smooth. Pour the filling over the warm crust, sprinkle the pecans all over the top, and bake until the edges are set and the center just barely jiggles. Let it cool completely in the pan, then slice into bars.
Tips for the Best Gooey Pecan Pie Bars
- Measure the cake mix first. Set aside 2/3 cup of the dry mix for the filling before you make the crust.
- Pre-bake the crust. Bake it 15 minutes until just set and lightly golden, then pour on the filling while it’s still warm.
- Look for a slight jiggle. The bars are done when the edges are set and the center has just a slight jiggle, 30 to 35 minutes.
- Cool completely. Let them cool all the way in the pan before slicing for clean bars.
One pan, zero pie drama. 🧡
Gooey Pecan Pie Bars
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9×13 inch baking pan.
- Measure out 2/3 cup of the dry cake mix and set it aside for the filling.
- Stir the remaining cake mix with the melted butter and 1 egg until a soft dough forms. Press it evenly into the bottom of the pan.
- Bake the crust 15 minutes, until just set and lightly golden.
- While it bakes, whisk the reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla, and the remaining 3 eggs until smooth.
- Pour the filling over the warm crust and sprinkle the pecans evenly on top.
- Bake 30 to 35 minutes, until the filling is set around the edges with just a slight jiggle in the center.
- Cool completely in the pan before slicing into bars.
