Pecan Pie Cake Recipe

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Rita Published: December 30, 2020 Modified: May 31, 2021

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!

Preparation: 25 minutes
Cooking: 23 minutes
Chill Time: 2 hours
Total: 2 hours 48 minutes

Serves:

Ingredients

For Cake:

  • 2cupspecans,chopped
  • ¾cupbutter,softened
  • 2cupswhite sugar
  • 5eggs,separated
  • 1tbspvanilla extract
  • 1cupmilk
  • 1tbsplemon juice
  • 2cupsflour
  • tspbaking soda
  • 1cuppecans,chopped
  • cupcaramel sauce
  • cuplight cream

For Filling:

  • ½cupbrown sugar,packed
  • cupcornstarch
  • ¾cupdark corn syrup
  • 2egg yolks
  • 1egg
  • cupslight cream
  • 2tbspbutter
  • 1tspvanilla extract

Other Toppings:

  • 2cupsheavy cream
  • 3tbsppowdered sugar
  • pecans,additional for decorating, optional
  • cream,for serving

Instructions

Cake:

  1. Preheat the oven to 350 degrees F.

  2. Grease 3 9-inch pans and sprinkle the chopped pecans evenly between the pans.

  3. Place the lemon juice in a 1-cup measuring cup and top with milk. Set aside.

  4. With a mixer on medium, cream together ¾ cup of butter and sugar until light and fluffy. Beat the egg yolks and vanilla.

  5. In a medium bowl, combine the flour and baking soda. Beat the flour mixture into the butter mixture, alternating with soured milk.

  6. 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.

  7. Divide the batter between the 3 prepared pans.

  8. Bake in the preheated oven for 18 to 23 minutes, or just until a toothpick comes out clean. Do not over bake.

  9. Cool in the pan for 5 minutes. Remove from the pans and transfer onto the cooling racks lined with parchment paper.

  10. Combine the caramel sauce and light cream. Brush over each of the warm cakes twice.

  11. Cool completely.

Filling:

  1. Combine the ½ cup brown sugar, cornstarch, egg yolks, egg, light cream, and dark corn syrup in a large saucepan.

  2. Stir continuously over medium heat until the mixture boils. Let boil for 1 minute. Remove from heat and stir in the butter and vanilla.

  3. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.

To Assemble:

  1. 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.

  2. Whip the cream and powdered sugar on medium-high until stiff peaks form.

  3. Frost the cake with whipped cream and top with additional pecans, if desired.

  4. Refrigerate for at least 2 hours before serving.

  5. To serve, slice the cake and drizzle each slice with about 2 tablespoons of fresh cream before serving.

Nutrition

  • Calories: 945.61kcal
  • Fat: 63.61g
  • Saturated Fat: 29.34g
  • Trans Fat: 0.55g
  • Monounsaturated Fat: 23.21g
  • Polyunsaturated Fat: 7.46g
  • Carbohydrates: 89.63g
  • Fiber: 3.06g
  • Sugar: 61.78g
  • Protein: 10.18g
  • Cholesterol: 247.62mg
  • Sodium: 296.46mg
  • Calcium: 132.58mg
  • Potassium: 286.67mg
  • Iron: 1.52mg
  • Vitamin A: 465.73µg
  • Vitamin C: 1.30mg
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