How to Make the Perfect Pecan Pie Cake: Easy, Gooey, and Delicious!

Do you love pecan pie and cake? Imagine combining those two amazing desserts into one sweet, gooey, nutty treat. That’s what you get with a Pecan Pie Cake! This dessert is like a warm hug on a plate, mixing the best flavors of a classic pecan pie with the fluffy, soft texture of a cake. And the best part? You can make it at home in just a few easy steps. Ready to bake some magic? Let’s go!

What Is Pecan Pie Cake?

A Pecan Pie Cake is like the superhero of desserts. It combines the chewy, caramel goodness of pecan pie with the soft, fluffy layers of cake. This dessert is rich, sweet, and packed with crunchy pecans. It’s perfect for holidays, birthdays, or any day you want to make special.

Think of it this way: If pecan pie and cake had a baby, it would be this amazing dessert! You get the crunch of the pecans, the stickiness of the caramel filling, and the softness of cake — all in one bite.

The History Behind Pecan Pie and Its Evolution into a Cake

Pecan pie is a classic American dessert. It first became popular in the Southern United States, where pecan trees grow everywhere. People loved the rich, nutty pie so much that they wanted to find new ways to enjoy those flavors.

One day, a clever baker thought, “Why not turn this pie into a cake?” And just like that, Pecan Pie Cake was born! This dessert took the best parts of pecan pie — the caramel filling and crunchy nuts — and layered them with soft cake. Now, people all over the world enjoy this dessert during holidays, family dinners, and special events.

“Baking is like magic. You mix a few simple ingredients, and out comes something wonderful!”

Why Pecan Pie Cake Is the Perfect Fusion Dessert

You might wonder, Why make a pecan pie cake instead of just a pie or a cake? Well, here are a few reasons:

1. Best of Both Worlds: You get the gooey sweetness of pecan pie and the light fluffiness of cake.
2. Looks Impressive: This cake looks fancy, but it’s super easy to make.
3. Delicious Layers: Each bite gives you different textures — soft, sticky, and crunchy.

Whether you’re a pie fan or a cake lover, this dessert has something for everyone.

Ingredients You Need

Let’s gather the ingredients to make this delicious pecan pie cake. Don’t worry, you probably have most of these at home already.

For the Cake Layers

• Eggs – 4 large eggs (they help the cake rise).
• Butter – 1 cup (softened to room temperature).
• Cake Flour – 2 cups (this makes the cake light and fluffy).
• Sugar – 1 ½ cups (for sweetness).
• Milk – 1 cup (makes the batter smooth).
• Salt – ½ teaspoon (balances the flavors).
• Baking Powder – 2 teaspoons (to help the cake rise).
• Vanilla Extract – 2 teaspoons (adds flavor).

For the Pecan Filling

• Pecans – 2 cups (chopped).
• Corn Syrup – 1 cup (makes the filling sticky and sweet).
• Brown Sugar – 1 cup (gives a caramel taste).
• Butter – ½ cup (melted).
• Egg Yolks – 2 large yolks (thickens the filling).
• Vanilla Extract – 1 teaspoon (for flavor).

“Great baking starts with simple ingredients and a little bit of love!”

Tools You Need

Before we start baking, make sure you have these tools ready:

• Mixing Bowls – For mixing the batter and filling.
• Hand Mixer or Stand Mixer – To make the batter smooth.
• Cake Pans – Two 9-inch round pans work best.
• Whisk – To mix the pecan filling.
• Spatula – For spreading the batter and filling.
• Measuring Cups and Spoons – To measure the ingredients accurately.

Got everything ready? Great! Now let’s move on to the fun part — baking!

Step-by-Step Recipe for Pecan Pie Cake

1 – Prepare the Cake Layers

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Grease the Pans: Use butter or cooking spray to grease two 9-inch cake pans. Then, dust them with flour to prevent the cake from sticking.
3. Mix the Batter: In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each one.
4. Add Dry Ingredients: In another bowl, mix the cake flour, baking powder, and salt. Slowly add this to the wet ingredients. Pour in the milk and vanilla extract, and mix until smooth.
5. Pour the Batter: Divide the batter evenly between the two cake pans.

2 – Bake the Cake

1. Put the Pans in the Oven: Bake for 25-30 minutes or until a toothpick comes out clean.
2. Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then, remove them and let them cool completely on a wire rack.

3 – Make the Gooey Pecan Filling

Now, let’s whip up the gooey pecan filling that makes this cake so delicious.

1. Mix the Ingredients: In a medium-sized bowl, whisk together the melted butter, brown sugar, corn syrup, egg yolks, and vanilla extract until it’s smooth and shiny.
2. Add the Pecans: Stir in the chopped pecans until they’re evenly coated in the sweet mixture. Doesn’t it smell amazing already?
3. Cook the Filling: Pour the mixture into a saucepan. Cook over medium heat for about 5-7 minutes. Stir constantly to avoid burning. You want the filling to get thick and sticky, like caramel.
4. Cool the Filling: Remove the pan from the heat and let the filling cool for about 10 minutes. This step is important so it thickens just right.

4 – Assemble the Pecan Pie Cake

Alright, you have your cake layers and pecan filling ready. Now, it’s time to put it all together!

1. First Layer: Place one cake layer on a serving plate or cake stand. Make sure it’s flat and even.
2. Add the Filling: Spoon half of the gooey pecan filling on top of the first cake layer. Spread it out evenly with a spatula.
3. Second Layer: Gently place the second cake layer on top of the filling. Press it down lightly so it sticks.
4. More Filling: Pour the remaining pecan filling over the top of the cake. Spread it out evenly, letting it drip a little over the sides for that extra yum factor.
5. Cool Completely: Let the cake sit for at least 30 minutes to an hour before serving. This lets the filling set and makes it easier to slice.

“Assembling a cake is like building a masterpiece — layer by layer, it all comes together!”

Common Mistakes When Making Pecan Pie Cake and How to Avoid Them

Even the best bakers make mistakes sometimes. Here are a few common problems and how to fix them so your Pecan Pie Cake turns out perfect every time.

Problem: Cake Layers Turn Out Dry

Dry cake? That’s no fun. Here’s how to avoid it:

• Solution: Don’t overbake the cake. Set a timer and check it with a toothpick. If the toothpick comes out clean, the cake is ready. Also, make sure you measure the flour correctly. Too much flour can dry out the cake.

Problem: Pecan Filling Is Too Runny

If your filling is runny, it won’t stay between the cake layers.

• Solution: Cook the filling until it’s thick like caramel. Let it cool before spreading it on the cake. If it’s still runny, add a little more pecans to thicken it up.

Problem: Cake Falls Apart When Slicing

No one wants their beautiful cake to crumble!

• Solution: Let the cake cool completely before slicing. A warm cake is more likely to fall apart. Use a sharp knife to make clean cuts.

For a unique twist on desserts, explore the creamy fusion of Churro Cheesecake: The Ultimate Dessert Fusion.

Creative Variations of Pecan Pie Cake

Want to add your own twist to this classic dessert? Here are some fun variations to try!

Gluten-Free Pecan Pie Cake

If you can’t have gluten, no worries! You can still enjoy this treat.

• How to Make It: Swap the cake flour for a gluten-free flour blend. Everything else stays the same. You’ll still get a fluffy, delicious cake without the gluten.

Vegan Pecan Pie Cake Options

Want a plant-based version? It’s totally doable!

• How to Make It: Use vegan butter instead of regular butter. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg). For the filling, use maple syrup instead of corn syrup.

Adding a Bourbon Twist

Want to make your cake a little fancy? Add a splash of bourbon!

• How to Make It: Add 2 tablespoons of bourbon to the pecan filling. It gives the cake a rich, warm flavor that adults will love.

Tips for Serving and Storing Pecan Pie Cake

You’ve baked and assembled your masterpiece. Now, let’s talk about how to serve and store it so it stays delicious.

How to Serve Pecan Pie Cake Like a Pro

• Warm It Up: Serve the cake slightly warm for that gooey, melty goodness.
• Add a Scoop of Ice Cream: Vanilla ice cream takes this dessert to the next level.
• Whipped Cream: A dollop of whipped cream makes everything better.

Best Storage Practices to Keep It Fresh

• Room Temperature: If you’ll eat the cake within 2 days, keep it in an airtight container at room temperature.
• Refrigerate: For longer storage, refrigerate the cake for up to 5 days. Just bring it to room temperature before serving.
• Freeze: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the fridge overnight before enjoying.

Pairing Pecan Pie Cake with the Perfect Drinks

What’s better than a slice of Pecan Pie Cake? A slice paired with the perfect drink! Here are some ideas:

Best Coffee and Tea Pairings

• Coffee: A strong cup of black coffee balances the sweetness of the cake.
• Tea: Try a warm cup of chai tea. The spices complement the pecan filling beautifully.

If you’re preparing for a festive occasion, you might also enjoy our Christmas Cake Pops: A Festive Treat for the Holidays 🎄.

FAQs About Pecan Pie Cake

You’ve learned how to make a perfect Pecan Pie Cake, but you might still have a few questions. Here are answers to some common ones!

Can I Freeze Pecan Pie Cake?

Yes, you can! Here’s how:

1. Cool Completely: Let the cake cool fully.
2. Wrap It Tight: Wrap each layer tightly in plastic wrap and then in aluminum foil.
3. Freeze: Store it in the freezer for up to 3 months.
4. Thaw and Serve: To eat, thaw the cake in the fridge overnight and let it come to room temperature before serving.

How Do I Prevent My Pecan Filling from Sinking?

Sometimes, the pecan filling can sink to the bottom of the cake. Here’s how to avoid that:

1. Thicken the Filling: Make sure the filling is thick and sticky before you layer it.
2. Cool the Filling: Let the filling cool completely so it doesn’t seep into the cake batter.
3. Layer Carefully: Spread the filling gently to keep it in place.

How Long Does Pecan Pie Cake Last?

• At Room Temperature: Up to 2 days in an airtight container.
• In the Fridge: Up to 5 days.
• In the Freezer: Up to 3 months.

Just remember to bring it to room temperature before serving to get the best taste and texture.

Final Thoughts on Pecan Pie Cake

Pecan Pie Cake is more than just a dessert — it’s a delicious adventure! You get the gooey sweetness of pecan pie mixed with the soft layers of cake. This treat is perfect for family gatherings, holidays, or when you just want to bake something special.

Baking can feel magical, right? You start with a few simple ingredients and end up with a masterpiece. Whether you stick with the classic recipe or try one of the fun variations, your Pecan Pie Cake will make everyone smile.

So, what are you waiting for? Gather your ingredients, preheat your oven, and let’s get baking. Your sweet, nutty, gooey masterpiece awaits!

“A slice of cake shared with loved ones is the sweetest treat of all.”

Complete your dessert table with a classic like our San Sebastian Cheesecake: The Ultimate Guide to Perfecting This Basque Delight.

Pecan Pie Cake

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• Author: Emily
• Total Time: 1 hout
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

This Pecan Pie Cake is a delightful fusion of two beloved desserts—classic pecan pie and moist, buttery cake. With layers of fluffy spiced cake and a rich pecan pie filling, this dessert is perfect for special occasions or holiday gatherings.

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Ingredients

Scale 1x2x3x

Cake Layers:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Pecan Pie Filling:

• 1 cup brown sugar, packed
• ½ cup corn syrup
• ½ cup heavy cream
• ¼ cup unsalted butter
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

Butter Pecan Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup toasted pecans, chopped

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Instructions

Prepare the Pecan Pie Filling:

1. In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir until the butter melts and the mixture begins to bubble.
2. In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot mixture to the yolks, whisking constantly.
3. Pour the tempered yolks back into the saucepan and cook for another 2-3 minutes, stirring constantly until thickened.
4. Remove from heat, stir in vanilla extract and pecans. Let cool completely before using.

Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Add vanilla and mix. Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
5. Divide batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Butter Pecan Frosting:

1. In a large bowl, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
2. Fold in toasted pecans.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread half of the pecan pie filling over it.
2. Repeat with the second cake layer and the remaining filling.
3. Top with the third cake layer and frost the entire cake with butter pecan frosting.
4. Garnish with extra pecans if desired. Refrigerate for at least an hour before serving for best results.

Notes

• For a richer flavor, toast the pecans before using them in the filling and frosting.
• If you prefer a more traditional buttercream, omit the pecans in the frosting.
• Cake layers can be made a day in advance and stored in an airtight container.
• Store the cake in the refrigerator for up to 4 days; bring to room temperature before serving.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie cake, holiday cake, pecan dessert, layered cake, butter pecan cake