Introduction
This Georgia cornbread cake is a sweet Southern-style treat with the tender crumb of a buttery yellow cake and the cozy corn flavor of classic cornbread. Sour cream keeps every slice wonderfully moist, while cinnamon and toasted-style pecans add warm, nutty depth. Finished with a glossy butter pecan topping, this cake is rich, comforting, and especially delicious served slightly warm.
Ingredients
For the cake:
- 1 box yellow cake mix
- 1 box corn muffin mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the butter pecan topping:
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
Directions and Instructions
- Preheat the oven to 350°F. Grease and flour a 9-by-13-inch baking dish or a 10-cup Bundt pan.
- In a large mixing bowl, stir together the yellow cake mix, corn muffin mix, cinnamon, and salt until evenly combined.
- Add the eggs, sour cream, vegetable oil, milk, and vanilla extract. Beat until the batter is smooth, thick, and creamy, scraping down the bowl as needed.
- Fold in the 3/4 cup chopped pecans until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top into an even layer.
- Bake for 35 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. A Bundt cake may need a few extra minutes.
- Let the cake cool in the pan for 10 to 15 minutes. If using a Bundt pan, carefully invert it onto a serving plate.
- While the cake cools, melt the butter in a small saucepan over medium heat.
- Stir in the brown sugar, heavy cream, vanilla, salt, and 1/2 cup chopped pecans. Cook for 2 to 3 minutes, stirring constantly, until the sugar dissolves and the sauce becomes smooth and glossy.
- Spoon the warm butter pecan topping over the cake. Serve warm or at room temperature.
Notes or Tips
For the best texture, do not overmix the batter once the wet ingredients are added. A few tiny lumps are perfectly fine. The cake is wonderfully tender on its own, but the warm topping soaks gently into the surface for a rich, caramel-like finish.
If you prefer a deeper pecan flavor, lightly toast the chopped pecans in a dry skillet for a few minutes before using them. Let them cool before folding them into the batter.
Cooking Techniques
The combination of cake mix and corn muffin mix creates a soft, fluffy crumb with a subtle grainy corn texture. Sour cream adds moisture and helps prevent the cake from drying out during baking.
For the topping, keep the heat at medium and stir continuously. This allows the brown sugar to melt smoothly into the butter and cream without scorching. The sauce should look shiny and pourable, with pecans suspended in every sweet spoonful.
FAQ
Can I make this cake in a 9-by-13-inch pan?
Yes. A 9-by-13-inch baking dish works beautifully and makes the cake easy to slice into generous squares.
Can I make it ahead?
Yes. Bake the cake one day ahead and store it covered at room temperature. Rewarm the topping gently before spooning it over the cake.
How should leftovers be stored?
Cover leftovers and refrigerate for up to 4 days. Warm individual slices briefly before serving for that fresh-from-the-oven comfort.
Conclusion
With its golden brown top, moist corn-kissed crumb, and buttery pecan glaze, this Georgia cornbread cake brings a little Southern comfort to any table. It is simple enough for a weeknight dessert and special enough for holidays, potlucks, and family gatherings.