Who doesn’t love a great Pecan Pie?? It’s such a classic… a sweet, buttery, almost caramely flavored filling filled with rich nutty pecans!
This Pecan Pie cake isn’t a pie, but it has the delicious flavors of one! Soft buttery layers of cake & pecans with a gooey rich filling that is just incredible. The whole cake is then frosted in a very lightly sweetened fresh whipped cream for a treat that is completely out of this world!
There are a few steps to putting this together but we love this cake so it’s definitely worth it! You can make the filling (and even the layers) the day before. The cake is best if it sits for a few hours once assembled. Take it out of the fridge at least 30 minutes before serving.
My husband loves this cake. Once sliced, he drizzles the cake with a little bit of cream from the fridge to make it extra special!
Note: Recipes on Spend With Pennies are always tested several times before posting. Even once posted, favorite recipes are made over and over which sometimes leads to new ‘tweaks’ improving recipe quality. There have been a couple of quick edits to this recipe after testing it a few additional times. Edits include adjusting bake time by a few minutes and brushing the cake with a cream mixture after baking.
Items you’ll need for this recipe
* Pecans * 9″ Cake Pan * Vanilla Extract *
PECAN PIE CAKE
- 2 cups pecans chopped
- 3/4 cup butter softened
- 2 cups white sugar
- 5 eggs separated
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 cup chopped pecans
- 1/3 cup caramel sauce
- 1/3 cup light cream
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 3/4 cup dark corn syrup
- 2 egg yolks
- 1 egg
- 1 1/2 cups light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- additional pecans for decorating optional
- Cream for serving
Preheat oven to 350 degrees.
Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
With the mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
FILLING (CAN BE MADE 1 DAY AHEAD OF TIME)
Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
Pecan Pie Cake! 3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!
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.
Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
Refrigerate at least 2 hours before serving.
To serve, slice the cake and drizzle each slice with about 2 tablespoons fresh cream before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Adapted from allrecipes.com