
How To Make Pecan Pie Cake
Enjoy a slice of this deliciously sweet and nutty pecan pie cake filled with buttery and caramel filling that is irresistible and incredibly easy to make!
Serves:
Ingredients
For Cake:
- 2cupspecans,chopped
- ¾cupbutter,softened
- 2cupswhite sugar
- 5eggs,separated
- 1tbspvanilla extract
- 1cupmilk
- 1tbsplemon juice
- 2cupsflour
- 1½tspbaking soda
- 1cuppecans,chopped
- â…“cupcaramel sauce
- â…“cuplight cream
For Filling:
- ½cupbrown sugar,packed
- â…“cupcornstarch
- ¾cupdark corn syrup
- 2egg yolks
- 1egg
- 1½cupslight cream
- 2tbspbutter
- 1tspvanilla extract
Other Toppings:
- 2cupsheavy cream
- 3tbsppowdered sugar
- pecans,additional for decorating, optional
- cream,for serving
Instructions
Cake:
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Preheat the oven to 350 degrees F.
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Grease 3 9-inch pans and sprinkle the chopped pecans evenly between the pans.
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Place the lemon juice in a 1-cup measuring cup and top with milk. Set aside.
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With a mixer on medium, cream together ¾ cup of butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
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In a medium bowl, combine the flour and baking soda. Beat the flour mixture into the butter mixture, alternating with soured milk.
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With the mixer on medium-high, beat the egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
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Divide the batter between the 3 prepared pans.
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Bake in the preheated oven for 18 to 23 minutes, or just until a toothpick comes out clean. Do not over bake.
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Cool in the pan for 5 minutes. Remove from the pans and transfer onto the cooling racks lined with parchment paper.
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Combine the caramel sauce and light cream. Brush over each of the warm cakes twice.
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Cool completely.
Filling:
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Combine the ½ cup brown sugar, cornstarch, egg yolks, egg, light cream, and dark corn syrup in a large saucepan.
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Stir continuously over medium heat until the mixture boils. Let boil for 1 minute. Remove from heat and stir in the butter and vanilla.
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Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
To Assemble:
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Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
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Whip the cream and powdered sugar on medium-high until stiff peaks form.
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Frost the cake with whipped cream and top with additional pecans, if desired.
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Refrigerate for at least 2 hours before serving.
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To serve, slice the cake and drizzle each slice with about 2 tablespoons of fresh cream before serving.
Nutrition
- Calories:Â 945.61kcal
- Fat:Â 63.61g
- Saturated Fat:Â 29.34g
- Trans Fat:Â 0.55g
- Monounsaturated Fat:Â 23.21g
- Polyunsaturated Fat:Â 7.46g
- Carbohydrates:Â 89.63g
- Fiber:Â 3.06g
- Sugar:Â 61.78g
- Protein:Â 10.18g
- Cholesterol:Â 247.62mg
- Sodium:Â 296.46mg
- Calcium:Â 132.58mg
- Potassium:Â 286.67mg
- Iron:Â 1.52mg
- Vitamin A: 465.73µg
- Vitamin C:Â 1.30mg
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