Pecan Pie Cake
Indulge in the ultimate dessert fusion with this Pecan Pie Cake—a rich, layered masterpiece that combines the buttery warmth of pecan pie with the irresistible fluffiness of a classic cake. Featuring moist layers of vanilla-scented cake infused with toasted pecans and crowned with a luscious pecan pie topping made with dark corn syrup and cream, this dessert is a showstopper for any occasion. The toasted pecans deliver a satisfying crunch, while the topping adds a silky, caramel-like finish that immerses you in holiday flavors. Perfect for holiday gatherings, potlucks, or whenever you’re craving a comforting, Southern-inspired treat, this cake is easy to slice, serve, and wow your guests. Dust it with powdered sugar for an elegant touch, and you’ve got a dessert that’s as visually stunning as it is delectable. Keywords: pecan pie cake, pecan dessert, Southern-inspired cake recipe, layered cake with pecans.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 1 cup Light brown sugar (packed)
- 4 units Large eggs
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1.5 cups Chopped pecans (toasted)
- 0.5 cup Dark corn syrup
- 0.5 cup Heavy cream
- 0.25 cup Butter (for topping)
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients.
Stir in the vanilla extract and fold in 1 cup of the chopped pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, make the pecan pie topping. In a medium saucepan, combine the dark corn syrup, heavy cream, and 0.25 cup of butter. Cook over medium heat, stirring constantly, until the mixture begins to simmer and thickens slightly, about 5 minutes.
Remove the saucepan from the heat and stir in the remaining 0.5 cup of chopped pecans. Let the topping cool slightly.
To assemble, place one cake layer on a serving platter. Spread a portion of the pecan topping over the top. Repeat with the second and third layers, finishing with the pecan topping on top.
Optional: Dust the edges with powdered sugar for a touch of sweetness and presentation.
Slice and serve your delicious Pecan Pie Cake!
Nutrition Facts
Calories |
8293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.3 g | 553% | |
| Saturated Fat | 197.8 g | 989% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 1062.1 g | 386% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 760.3 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 763 mg | 59% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
