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 5 votes↑ Click stars to rate now!
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Pecan Pie Cake!

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!
Prep Time 25 minutes
Cook Time 23 minutes
cooling time 30 minutes
Total Time 48 minutes
Servings 12 servings
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  • 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


  • 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


  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating optional
  • cream for serving



  • 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.


  • 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.
5 from 5 votes

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.

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

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


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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!
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    1. The cornstarch should definitely make it thicken. If it’s not thickening you could possibly try making a slurry (equal parts cornstarch and water) and whisking it in a little at a time while your initial mixture is boiling.

  1. I made this yesterday for my family’s Thanksgiving dinner. It was time consuming for me, possibly because I do not bake a lot. I used Cheryl’s icing recipe (previous post). This cake was AMAZING!!! I will definitely make this again. Thank you so much for sharing this recipe.

  2. This sounds tasty!
    I was wondering how I could do this as a bundt cake? Maybe use the filling as icing and serve whipped cream with it?
    Thank you!

  3. Hello,
    The recipe says 2 cups of pecans but further down states 1 cup. I wanted to clarify how many cups of pecans are actually used?


    1. The recipe states both 2 cups and further down 1 cup.

      There are 2 cups chopped that are sprinkled in the pans in step 2. There is an additional 1 cup chopped that is added to the batter in step 6. Hope that helps! :)

  4. Which side of the cake do you brush withe the caramel cream mixture? The bottom or top? Do you invert onto the parchment to cool or keep the top side up? Hope that makes sense.

    1. I inverted it and brushed it on (so it would be on the side that was the bottom while baking in the oven). Hope that helps.

  5. Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. What a gorgeous cake! Reminds me of a hummingbird cake (one of my all time favourites). So impressive!

  7. How can I prevent the whipped cream from “falling”? Every time I make it it comes out beautifully, but after a few hours sitting in the refrigerator, it turns into liquid.

  8. This cake is divine and well worth the effort to make. I used a sturdy whipped cream icing that I prefer to regular whipped cream. It is more stable at room temperature and has a creamy texture that I like. With the whisk attachment, whip 8 oz of softened cream cheese until creamy. Add 1/2 cup of sugar, 1 tsp vanilla, and 1/2 tsp almond extract, and mix well. With the mixer running on medium-low, slowly pour 2 cups of heavy whipping cream down the side of the mixer bowl. Increase mixer speed to medium and whip until light and fluffy. Scrape down the sides of the bowl and whip some more until completely combined. Spread onto cake. I have used this for all sorts of cakes and it also works for piping borders. It’s delicious with a lemon/blueberry or other fruit cake, too.

  9. Have you ever made this using buttermilk instead if the milk with lemon juice added? This looks absolutely wonderful!

      1. Thanks for the question and answer about the light cream. I didn’t know it meant half and half. This sounds wonderful!

    1. I prefer a less sweet frosting with this cake. Other alternatives would be a whipped topping (such as Cool Whip) or even a vanilla buttercream. :) Enjoy!

    1. Yes. In step 5 you are combining the flour and the butter which makes a thick batter. In step 6, the egg whites are beaten and then folded into the batter. (I’ve edited the wording, thank you for your question!). :)

    1. Thank you for catching that Terri! Somehow I left that off the ingredients list. I’ve added it in. :)

  10. Is there truly 9 eggs used in this recipe? And do you have a suggestion for what to use the egg whites with?

    1. This recipe does have 9 eggs. :) I usually eat any leftover egg whites as scrambled eggs.

      They will keep in the fridge for a couple of days but egg whites can also be easily frozen! Once defrosted they will still work for meringues, mousse or any other recipes calling for egg whites.

      1. Thanks so much. I didn’t know you could keep them frozen. I appreciate how quickly you respond to any questions! I am looking forward to making this cake!

      2. I only count 8 eggs. Am I missing something?
        This sounds so divine, but I’m not sure if I can pull it off or know of people who will help me eat it! lol
        Thanks for posting!

    2. There is a recipe for Meringue Kisses that is made with egg whites, sugar and vanilla. 2 egg whites, 8 Tbs sugar, and 1 tsp vanilla

      Beat egg whites till stiff, slowly add in 6 tbs sugar 1 tbs at a time add in vanilla then the remaining 2 tbs sugar either pipe or use teaspoon to arrange on brown paper or parchment paper on cookie sheet bake in 250 degree oven for 1 hour turn off oven and leave door closed for 6-8 hours, or overnight. DO NOT open oven door. They need to dry out store in tightly sealed container.