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
Scale
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.
