Pecan Pie Cake!

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Pecan Pie Cake cut open showing 3 Layers of pecan crusted cake with homemade filling and frosted with fresh whipped cream

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!

 

a slice of 3 layer Pecan Pie Cake with whipped cream

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 *

 

a slice of 3 layer Pecan Pie Cake with whipped cream
5 from 3 votes
Review Recipe

Pecan Pie Cake

Prep Time 25 minutes
Cook Time 23 minutes
cooling time 30 minutes
Total Time 48 minutes
Servings 12 servings
Author Holly Nilsson
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!

Ingredients

Cake
  • 2 cups pecans chopped
  • ¾ 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 ½ teaspoons baking soda
  • 1 cup pecans chopped
  • cup caramel sauce
  • cup light cream
Filling
  • ½ cup packed brown sugar
  • cup cornstarch
  • ¾ cup dark corn syrup
  • 2 egg yolks
  • 1 egg
  • 1 ½ cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
Other
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating optional
  • cream for serving

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Instructions

Cake
  • Preheat oven to 350°F.
  • 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 ½ 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.
Assembly
  • 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

Calories: 920, Carbohydrates: 91g, Protein: 10g, Fat: 60g, Saturated Fat: 26g, Cholesterol: 242mg, Sodium: 381mg, Potassium: 282mg, Fiber: 3g, Sugar: 63g, Vitamin A: 1555IU, Vitamin C: 1.2mg, Calcium: 129mg, Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pecan pie cake
Course Dessert
Cuisine American

Here are more recipes you’ll love

* Easy Pecan Pie * Pecan Pie Cookies * Pecan Pie Cheese ball *

More recipes here

 

 Adapted from allrecipes.com

cut piece of 3 layer Pecan pie cake, with the whole cake with a slice out of it
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. I have made this cake several times now, as is or with some slight variations… Ir’s definitely a family favoirite. the last time I made this cake was for my wedding anniversary… for that cake I omitted the cream frosting and covered it with a bittersweet chocolate ganache and fondant. It looked and tasted out of this world and I received many compliments on it… I have a double batch in the over right now, making my hubby a barrel cake for his birthday with his new favourite cake…5 stars

  2. I am in the process of making this cake for a very special event tomorrow and I’m not having very much luck. Lol First my cake layers fell apart when I tried to take out of pan. Second, my filling looks nothing like the cake shown. Mine is a dark caramel color. I’m thinking I should have used light corn syrup. It’s quite expensive to make so I don’t want to put in the garbage. Can you suggest anything to save my cake? Help!!!!

    1. Oh no Linda, how disappointing! Did you grease the pans really well?

      The filling should still be ok even if you used dark cornstarch (even if the color is a little bit different). I would go more by taste than color. Hopefully your cake tastes delicious and you were able to create a great cake for your event!

  3. The recipe ingredients calls for one cup of milk for the cake. Directions say in step 5 for cake to alternate adding flour mixture and soured milk to butter. Should the 1 cup milk be buttermilk?

    1. In step #3 the milk is added to lemon juice. This will sour the milk which is then added. You could certainly replace it with buttermilk.

  4. I’ve just made the filling and it tastes like thickened corn syrup and is also a much darker brown than what you have pictured. Any suggestions on what I might’ve done wrong? I don’t want to put this between my cakes because they seem so decadent and I wouldn’t want to ruin them :( help!

    1. Hmm, I’m not sure why your filling is thickened and not the right flavor. Did you add the light cream (approx 10%)? There are several variables so I can’t say for sure what the problem was. You may like to try reheating the filling and adding a little bit extra cream to make it smoother.

      1. I used dark brown sugar, do you think light brown would make a difference? The texture now is almost gelatin-y. Reheating and adding cream and hoping for the best!

      2. I don’t think the color of the sugar would make a difference however using a thicker cream could definitely make a difference. The gel-like consistency (similar to custard) is from the use of cornstarch.