Pecan Pie Cake! 3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!
5 from 1 vote
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
Course Dessert
Cuisine American
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!
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Ingredients

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

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Instructions

CAKE
  1. Preheat oven to 350 degrees.
  2. Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
  3. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  4. With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
  5. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
  6. 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.
  7. Divide batter between the 3 prepared pans.
  8. 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.
  9. Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
FILLING (CAN BE MADE 1 DAY AHEAD OF TIME)
  1. Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
  2. 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
  1. Pecan Pie Cake! 3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!
  2. 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.
  3. Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
  4. Refrigerate at least 2 hours before serving.
  5. To serve, slice the cake and drizzle each slice with about 2 tablespoons fresh cream before serving.
Nutrition Information
Calories: 920, Fat: 60g, Saturated Fat: 26g, Cholesterol: 242mg, Sodium: 381mg, Potassium: 282mg, Carbohydrates: 91g, Fiber: 3g, Sugar: 63g, Protein: 10g, Vitamin A: 1555%, Vitamin C: 1.2%, Calcium: 129%, Iron: 2.3%

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

Keyword pecan pie cake