Enjoy all the rich, toasty flavor of pecan pie without the fuss of rolling a pie crust. These easy pecan pie bars use a box of yellow cake mix to create a quick, buttery crust and a classic pecan filling, so you can have a fall-favorite dessert on the table in under an hour.
Why you’ll love this recipe
These pecan pie bars are fast to prepare, forgiving, and perfect for holiday trays or casual gatherings. The cake mix shortcut makes a tender, buttery crust that requires no rolling, and the filling comes together in minutes with pantry staples: brown sugar, dark corn syrup, and eggs. A single 9×13 pan yields many portions — cut them small for bites at a party or larger for plated dessert. They also freeze well, so you can bake ahead and enjoy later.
Ingredients
The list below includes the amounts used in this recipe for a 9×13 pan.
For the crust:
- 1 package yellow cake mix
- 1/2 cup (115 g) butter, melted
- 1 large egg
For the filling:
- 2/3 cup reserved dry cake mix (set aside from the package)
- 1/2 cup packed brown sugar
- 1 1/2 cups dark corn syrup
- 3 large eggs
- 1 cup chopped pecans, plus extra for sprinkling
Pecan Pie Bars with Cake Mix Crust
Recipe notes
This recipe uses part of the dry cake mix in the filling and the remainder for the crust. The crust mixture can be sticky; using a parchment sling makes pressing it into the pan simple and keeps cleanup minimal.
Instructions for the crust
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9×13-inch pan with a parchment paper sling so you can lift the finished bars out easily.
2. Reserve 2/3 cup of the dry yellow cake mix for the filling. In a large bowl, combine the remaining cake mix, melted butter, and 1 egg. Stir until the mixture is crumbly and evenly moistened.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. If the dough is sticky, fold the parchment up and press against it to avoid getting the dough all over your hands, then flatten it down and pull the parchment to the sides.
4. Bake the crust at 350°F for 15–20 minutes, or until it just begins to turn a light golden color.
Instructions for the filling
1. While the crust bakes, whisk together the reserved 2/3 cup dry cake mix, 1/2 cup brown sugar, 1 1/2 cups dark corn syrup, and 3 eggs. Beat on medium speed with a hand mixer or stand mixer for 1–2 minutes until smooth and well combined.
2. Remove the crust from the oven while it’s still warm. Pour the filling evenly over the crust and sprinkle 1 cup chopped pecans on top.
3. Increase the oven temperature to 375°F (190°C) and return the pan to bake for 30–35 minutes, or until the filling is set and no longer jiggly in the center.
4. When the bars come out of the oven, run a knife around the edges where the filling meets the pan (especially where the parchment isn’t touching) to loosen them while still warm.
5. Let the bars cool completely in the pan. Lift them out using the parchment sling, slice with a sharp knife, and serve. For clean slices, warm and dry the knife between cuts.
Tips & tricks
- Press the crust with parchment between your hands or a flat spatula if it’s too sticky to handle directly.
- Loosen the bars from the pan edges while still warm to prevent the filling from sticking as it cools.
- For neat slices, run a sharp knife under hot water, dry it, and reheat between cuts.
How to serve pecan pie bars
These bars are rich and sweet—perfect as small, bite-sized treats for a party or larger squares served with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. They also make a lovely addition to holiday dessert platters.
Equipment
A 9×13-inch baking pan works well for this recipe. Lining it with parchment helps lift the bars out cleanly and keeps the pan easier to clean. A stand mixer or hand mixer speeds up the filling preparation, but a whisk will work if needed.
Storage
Store cooled pecan pie bars in an airtight container at room temperature for up to 3 days. To freeze, arrange cooled bars in a single layer or between sheets of parchment in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
FAQ
Can you make pecan pie bars with cake mix?
Yes — yellow cake mix forms a quick, flavorful crust when mixed with butter and an egg, and a small portion of the dry mix can be used in the filling for added structure and flavor.
Does this recipe use sweetened condensed milk?
No. This version uses brown sugar, dark corn syrup, and eggs for a traditional pecan pie flavor without sweetened condensed milk.
Can you freeze these bars?
Yes, freeze fully cooled bars in an airtight container for up to three months. Thaw before serving.
How do I cut neat slices?
Use a very sharp knife warmed under hot water and dried between cuts to create clean, even squares.
More bar recipe ideas
- Graham cracker toffee bars
- Scotcheroos (no-bake peanut butter and cereal bars)
- Rice crispy chocolate bars
- Peanut butter fudge bars
- Cranberry lemon bars
- Classic lemon bars
