Now I absolutely DO love a traditional pecan pie (I’m partial to my own recipe for pecan slab pie!) but if you want to have the delectable flavor of pecan pie in an alternative but still scrumptious version…please meet these pecan pie squares!
When I mentioned these to my taste-testing crew at home, it sparked the usual debate about whether it is pronounced “PEE-can” or “pe-CAHN” (it was a tie), but there was also an interesting discussion about how some people really aren’t that keen on pie crust.
Personally I am a pie crust fan, but fully half of my crew admitted to eating the filling out of the pie and leaving the crust on the plate. And happily for them (and anyone else who isn’t a pie crust fan), these cute little pecan pie squares have that all figured out!
This recipe shakes up the usual pecan pie approach not only by turning it into squares, but also using cake mix to create a tender cake layer on the bottom, topped by pecan pie filling (and if you live in my house, also topped by ice cream!).
How to make pecan pie squares!
Preheat your oven to 350 and line an 8×8 inch pan with parchment paper (leave a little hanging over the edge).
Scoop out 2/3 cup out of a box of yellow cake mix and set aside. Put the remaining cake mix in a bowl with a half cup of butter and 1 egg and mix it up.
Press the cake mixture into the baking pan and bake for 10 minutes.
While the crust is baking, mix the remaining 2/3 cup of cake mix with 3 eggs, a cup of light corn syrup and a half cup of brown sugar.
Pour the corn syrup mixture over the crust and sprinkle with a cup and a half of chopped pecans. Pop it back into the oven and bake for 45 minutes.
Cool it completely. Now, you can cut in right in the pan, or if you want you can lift it out of the pan with the parchment ends, transfer it to a cutting board and cut it that way.
More tips for making pecan pie squares!
As long as it is a 15.25 ounce box of yellow cake mix, you are all set – it doesn’t matter which brand it is, they will all work!
You can find pre-packaged chopped pecans in the baking aisle of your supermarket, and increasingly if your market has a bulk aisle, you can find them there (and just buy the amount you need).
Yep! It needs to cool completely before you cut it up, so it is the perfect dessert to make ahead of time – even a day ahead is just fine.
I like to go for about 16 squares, but you can of course make them bigger or smaller.
Sometimes I cut them into 16 squares and then cut those into little mini squares, which works out well when you want to have a few other dessert items (hello Thanksgiving dinner!).
One way or the other, I fully support any whipped cream or ice cream that goes on top. Hurray for pecans!
OTHER PECAN RECIPES WE LOVE!
 Put those ripe bananas to use in this easy banana cake with pecan cream cheese frosting recipe. You may never make banana bread again! |
 Shake up your holiday dessert table with this recipe for pecan slab pie with a cinnamon sugar glaze. The easiest pie ever! |
 You won’t believe that this tender coconut pecan cake comes from your blender. Yes, your blender! Whirl up this easy recipe today. |
Want to round out your meal? This recipe pairs well with...
Pecan Pie Squares
Prep Time: 15 minutes- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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Pin RecipeDescription
This easy recipe for pecan pie squares swaps the pie crust for a tender cake layer topped with classic pecan pie filling!
Ingredients
- 1 15.25 ounce box yellow cake mix
- ½ cup butter
- 4 eggs
- 1 cup light corn syrup
- ½ cup brown sugar
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350 and line an 8×8 inch pan with parchment paper.
- Scoop out 2/3 cup of the cake mix and set aside. Put the remaining cake mix in a bowl with the butter and 1 egg and mix.
- Press the cake mixture into the baking pan and bake for 10 minutes.
- While the crust is baking, mix the remaining 2/3 cup of cake mix with 3 eggs, the corn syrup and the brown sugar.
- Pour the corn syrup mixture over the crust and sprinkle with the pecans. Pop it back into the oven and bake for 45 minutes.
- Cool it completely, cut into squares and serve. Possibly with a scoop of ice cream or a dollop of whipped cream!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
My Texas cousins & aunt gathered pecans in their neighborhoods and always shared with me. But we lost my 94 yo aunt last year so my pecan supply has ended, so I’ll have to pay grocery store prices. I too am not a pie crust fan, partially because when I tried to make it, it was an epic fail. I’ve since mastered one for a tomato pie, but for desserts I prefer crustless or cobblers. This recipe sounds like the perfect solution for a pecan pie. I’ll be making it when I have a crowd for dinner so I can share the carbs. In the meantime I’ll start watching for pecans on sale.
What a wonderful thing it must be to be able to gather your own pecans, and what a great memory! Hope you love them as much as we do. :)