Pecan Pie Bars with Cake Mix (Easy Shortcut Crust!)
Get all the rich, nutty flavor of pecan pie without rolling out a crust! This easy pecan pie bars recipe uses cake mix as a shortcut for the crust — ready for your fall dessert table in no time.
My husband’s favorite pie recipe is pecan pie. But, after 32 years of marriage, I just made my first one! (Recipe coming soon.) While I was searching for fun Fall dessert recipes to try this year, I found this recipe in an old, old cookbook of my mom’s.
Why You’ll Love this Recipe
If you’re looking for a recipe that is quick & easy to put together and get in the oven, this is for you! A cake mix makes the crust layer easy to put together, and the filling mixes together in minutes.
This bar recipe makes a 9×13 pan full, so it can be cut into quite a few pieces. Cut them really small for bite sized pieces for a party assortment tray, or larger if served as a dessert. They freeze beautifully, so you can bake ahead and be ready for dessert for whenever you need it.
Ingredients
Refer to the printable recipe card below for exact measurements.
For the crust:
- Yellow cake mix
- Butter, melted
- Egg
For the filling:
- Brown sugar
- Dark corn syrup
- Eggs
- Chopped pecans
Pecan Pie Bars with Cake Mix Crust
Get the same rich & nutty dessert flavors of pecan pie without all the work of pie crust with this easy pecan pie bars recipe. Also known as “pecan pie surprise bars”, this recipe uses cake mix as an added shortcut for the crust.
Ingredients
- 1 package yellow cake mix
- 1/2 cup butter, melted
- 1 egg
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1 1/2 cups dark corn syrup
- 3 eggs
Instructions
Instructions for the Pecan Pie Bars Crust
- Line the bottom of a 9 x 13 inch pan with a sling of parchment paper and preheat the oven to 350 degrees.
- Set aside 2/3 cup dry cake mix to be used in the filling later. In a large mixing bowl, combine the rest of the dry cake mix, melted butter and 1 egg until mixed together and crumbly.
- Press into the bottom of the parchment lined pan. I found the mixture was quite sticky, so I folded down the parchment paper while I pressed it into the pan. (Then pulled the parchment back to the sides to bake.)
- Bake at 350 degrees for 15-20 minutes, or until starting to turn golden brown.
Instructions for the Pecan Pie Bars Filling
- While the crust is baking, prepare the filling by mixing together the reserved dry cake mix, 1/2 cup brown sugar, corn syrup and 3 eggs. Use an electric stand or hand mixer and beat at medium speed for 1-2 minutes.
- Pour the filling over the warm, partially baked crust and sprinkle with chopped pecans.
- Turn up the oven to 375 degrees and bake for 30-35 minutes, or until the filling is set.
- Run a knife alongside the edges of the pan (where the parchment paper isn’t touching) to loosen the bars from the pan while it is warm.
- Cool bars in the pan and then remove by pulling up the edges of the parchment sling.
- Cut with a hot, sharp knife and serve.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 156mgCarbohydrates: 25gFiber: 0gSugar: 20gProtein: 2g
Instructions for the Pecan Pie Bars Crust (with pictures)
Start by lining your pan with a parchment paper sling — this little trick makes lifting the bars out so much easier later! Set aside a bit of the dry cake mix to use in the filling, then mix the rest with melted butter and an egg until it turns crumbly. This mixture can get a bit sticky to press into the pan, so I like to fold the parchment paper up over top and press it down that way — no messy hands! Once it’s pressed in evenly, pop it in the oven just until it starts turning golden.
Instructions for the Pecan Pie Bars Filling (with pictures)
While that crust is baking, it’s the perfect time to whip up the filling. Combine the reserved cake mix with brown sugar, corn syrup, and eggs, then beat it together until it’s smooth and well combined. Once your crust comes out of the oven still warm, pour that rich filling right over top and sprinkle generously with chopped pecans. Back into the oven it goes at a slightly higher temperature, baking until the filling is beautifully set and ready to cool.
Tips & Tricks
- I found the crust dough to be quite sticky and difficult to press into the bottom of the pan. Using parchment paper to help press it down worked really well.
- Be sure to run a knife along the narrow ends of the pan while the bars are still hot, or the filling will harden against it and the bars will be harder to remove.
- To get nice even bars, cut with a very sharp knife that has been heated under running hot water and dried with a cloth. Reheat and dry between cuts.
How to serve pecan pie bars
These delicious pecan pie bars are very rich, so they can be cut into small squares if you want to serve them as finger food at a party. Or if you’d like to serve them as more of a dessert, cut them into larger slices and serve with a scoop of ice cream or whip cream. Yum!
Equipment
I love to use a professional baking pan for squares like this so the corners are nice and square. I’ve listed some of my favorite tools below.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
Storage
Pecan pie bars can be stored on the countertop in an airtight container for up to 3 days.
To freeze pecan pie bars, lay the completely cooled bars in an airtight container and freeze for up to 3 months. Thaw them overnight before serving.
More Bar Recipes:
- Graham Cracker Toffee Bars are a slightly different version of the very popular “Christmas Crack” recipe. They’re so easy to make and perfect for party trays and snacks.
- Scotcheroos – a delicious no bake dessert bar recipe
- This rice crispy chocolate bar recipe is one of my favorite bar recipes ever.
- Peanut butter fudge bars are always a hit at potlucks and bake sales.
- Cranberry lemon bars are a yummy dessert bar perfect for the holidays – or anytime of the year!
- This classic lemon bar recipe came from my Grandma’s recipe box.
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I have made these twice….very tasty! The crust is not “crumbly”, but I just pressed it
in the pan with my rubber spatula very easily and baked it and it turned out great. Very easy and delicious. I recommend this recipe. Happy Cooking
How does anyone get a crumbly consistency from that combination? A little sticky? It was like a gooey blob that I couldnt even get out of the bowl, let alone pressed into the pan. Im not sure if i should continue or not.