If you have a sweet tooth that loves nuts and rich, buttery flavors, then get ready to fall in love with this Pecan Pie Cake Recipe. Combining the best elements of classic pecan pie and moist, flavorful cake, this dessert is a showstopper at any gathering. Imagine layers of tender butter pecan cake paired with a luscious, gooey pecan pie filling, all wrapped up in a decadent cream cheese frosting. It’s truly the perfect harmony of textures and tastes, making it an irresistible treat you’ll want to make again and again.
Ingredients You’ll Need
These ingredients keep the recipe wonderfully simple yet essential, each playing a crucial role in delivering that iconic taste, texture, and golden color that makes this cake stand out. From the buttery richness of the cake to the sweet, sticky pecan pie filling and the creamy frosting, every component is a key player.
- Butter pecan cake mix: The base of our cake layers, this adds a delightfully buttery and nutty flavor straight from the start.
- Water: Keeps the cake batter smooth and ensures tender crumb texture.
- Vegetable oil: Adds moistness and richness without heaviness.
- Eggs (3 for cake, 4 for filling): Essential for structure and that perfect rise in the cake and filling.
- Granulated sugar: Sweetens the pecan pie filling evenly.
- Light corn syrup: Gives the pecan pie filling its characteristic glossy, sticky texture.
- Unsalted butter (melted and softened): Brings richness to both the filling and the frosting, helping to balance sweetness.
- Vanilla extract (two teaspoons): Enhances the overall flavor making every bite comforting and aromatic.
- Chopped pecans (2 cups): The star ingredient providing crunch and that signature nutty goodness.
- Cream cheese: Creates a smooth, tangy frosting that pairs beautifully with the sweet filling.
- Powdered sugar: Sweetens and thickens the cream cheese frosting to creamy perfection.
How to Make Pecan Pie Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by mixing your butter pecan cake mix with water, vegetable oil, and 3 eggs according to the package instructions until smooth and well combined. Pour the batter evenly into two greased round cake pans. Bake in a preheated oven until a toothpick inserted in the center comes out clean. Let these layers cool completely as they will form the base and top of your cake.
Step 2: Cook the Pecan Pie Filling
While your cake layers cool, prepare the gooey filling. Combine granulated sugar, light corn syrup, melted butter, 4 beaten eggs, and vanilla extract in a saucepan over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, then remove from heat and fold in the chopped pecans. Let the filling cool to a thick but spreadable consistency.
Step 3: Whip Up the Cream Cheese Frosting
Using softened butter and cream cheese, beat together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, continuing to mix on medium speed until the frosting is creamy and spreadable. This frosting will perfectly complement the rich filling and moist cake layers.
Step 4: Assemble Your Pecan Pie Cake Recipe
Place one cake layer on your serving plate. Spread a generous layer of cooled pecan pie filling over the cake, followed by a layer of cream cheese frosting. Top with the second cake layer and cover the entire cake with the remaining frosting, smoothing it around the sides and top for a beautiful finish.
Step 5: Garnish and Enjoy!
Sprinkle additional chopped pecans over the top of the frosted cake for added crunch and a stunning presentation. This is your moment to indulge in a slice of pecan pie cake heaven!
How to Serve Pecan Pie Cake Recipe
Garnishes
Chopped pecans on top add that irresistible nutty crunch, but you can also consider a drizzle of caramel sauce or a dusting of cinnamon for extra warmth and sweetness. A few fresh whipped cream dollops on the side never hurt either.
Side Dishes
This cake is quite the star on its own, but if you want to serve it alongside, think about pairing it with a simple bowl of vanilla ice cream or fresh berries to cut through the richness. A cup of strong black coffee or lightly spiced tea also complements the sweetness perfectly.
Creative Ways to Present
For an impressive dessert table, cut the Pecan Pie Cake Recipe into small squares or use a ring mold to create individual layered servings. Serve them on pretty dessert plates with a pecan or two on the side and a drizzle of honey or pecan syrup for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly in plastic wrap and refrigerate. It will keep beautifully for up to 4 days, and the flavors actually meld and deepen over time.
Freezing
You can freeze the fully assembled cake by wrapping it well in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving. This way, you can enjoy this Pecan Pie Cake Recipe anytime you want with little effort.
Reheating
Most folks prefer this cake chilled, but if you want to warm a slice, let it come to room temperature and then warm gently in a microwave for 10 to 15 seconds. Be careful not to overheat so the frosting doesn’t melt away.
FAQs
Can I make the pecan pie filling ahead of time?
Absolutely! You can prepare the pecan pie filling a day in advance and refrigerate it. Just make sure to bring it to room temperature before assembling your cake for easy spreading.
What kind of pecans should I use?
Fresh, raw pecans work best so you get a nice crunch and fresh flavor. You can toast them lightly if you prefer a deeper nutty aroma, but it’s entirely up to your taste!
Is there a gluten-free option for this cake?
To make a gluten-free version of this Pecan Pie Cake Recipe, start with a gluten-free butter pecan cake mix and double-check all your other ingredients like corn syrup and cream cheese for gluten content.
Can I substitute the cream cheese frosting?
Yes! If cream cheese isn’t your favorite, a simple vanilla buttercream or even whipped cream can beautifully complement the pecan pie filling and cake layers.
How long does this cake stay fresh?
When stored properly in the fridge, your Pecan Pie Cake Recipe remains fresh and delicious for about 4 days, making it perfect for preparing ahead of parties or special occasions.
Final Thoughts
This Pecan Pie Cake Recipe is a true gem that brings together two beloved desserts into one unforgettable indulgence. Whether you’re serving it at a family gathering or simply treating yourself, it promises comfort, sweetness, and a touch of luxury in every bite. Don’t hesitate to try it out—your taste buds will thank you!
Print
Pecan Pie Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cake is a delightful dessert combining the rich, buttery flavors of butter pecan cake with a luscious pecan pie filling and creamy vanilla cream cheese frosting. Perfect for gatherings or holiday celebrations, this cake offers a moist texture, a sweet, nutty filling, and a smooth, tangy frosting, all harmoniously layered for a decadent treat.
Ingredients
Cake
- 1 box butter pecan cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Pecan Pie Filling
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and 3 large eggs. Mix well until the batter is smooth and fully combined.
- Bake the Cake: Pour the prepared batter into two greased and floured 9-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely.
- Make the Pecan Pie Filling: In a saucepan, combine granulated sugar, light corn syrup, melted butter, beaten eggs, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in chopped pecans. Let the filling cool to room temperature.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the pecan pie filling evenly over this layer. Spread a layer of cream cheese frosting over the pecan filling. Place the second cake layer on top and repeat with the remaining pecan pie filling and frosting. Finish by frosting the sides and top of the cake smoothly.
- Garnish and Serve: Sprinkle additional chopped pecans on top of the cake as a garnish. Refrigerate the cake for at least one hour before serving to allow layers to set and flavors to meld. Slice and enjoy!
Notes
- Allow the cake layers to cool completely before assembling to prevent the frosting and filling from melting.
- The pecan pie filling should be thick but still spreadable; if too runny, cook a little longer.
- You can toast the pecans before adding to the filling and garnish for extra flavor.
- For a sweeter filling, increase the sugar or corn syrup slightly, but be careful not to overpower the cake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Bring cake to room temperature before serving for best flavor and texture.
