If you’re craving a dessert that feels like the ultimate celebration of Southern comfort and sweet indulgence, then this Pecan Pie Cake Recipe is exactly what you need. Imagine the classic buttery, nutty charm of pecan pie fused with the tender crumb and fluffy layers of a moist butter pecan cake, all generously spread with luscious cream cheese frosting and a gooey pecan pie filling in between. This dessert is a showstopper at any gathering and a guaranteed crowd-pleaser that brings warmth and delight with every bite.
Ingredients You’ll Need
This Pecan Pie Cake Recipe comes together with ingredients that are easy to find and perfectly suited to create the rich textures and deep flavors the cake is famous for. Each component plays a crucial role, from the cake mix that gives the base its buttery nuttiness to the symphony of sugars and pecans that deliver that signature gooey filling.
- Butter pecan cake mix: The foundation of the cake, providing a rich buttery pecan flavor and tender texture.
- Water (1 cup): Essential for hydrating the cake batter and ensuring it bakes moist and fluffy.
- Vegetable oil (1/2 cup): Keeps the cake tender and moist, helping maintain a perfect crumb.
- Eggs (7 large, divided): Provide structure and richness; 3 for the cake, 4 for the filling.
- Granulated sugar (1 cup): Sweetens and caramelizes within the pecan pie filling for that golden goodness.
- Light corn syrup (1 cup): Creates the classic sticky texture in the filling and adds shine.
- Unsalted butter, melted (1/2 cup) & softened (1/2 cup): Melted butter goes into the filling, softened butter into the frosting for creaminess and depth.
- Vanilla extract (2 teaspoons total): Enhances the overall aroma and flavor in both filling and frosting.
- Chopped pecans (2 cups): The star ingredient—providing crunch, flavor, and that unmistakable nutty appeal.
- Cream cheese (8 ounces, softened): Makes the frosting irresistibly smooth with a tangy balance to sweetness.
- Powdered sugar (4 cups): Sweetens and thickens the cream cheese frosting to perfection.
How to Make Pecan Pie Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Begin by mixing the butter pecan cake mix with water, vegetable oil, and 3 eggs according to the box instructions. Pour the batter into two greased 9-inch round pans and bake until a toothpick comes out clean (about 25–30 minutes). Let them cool completely on a wire rack—this step ensures your layers stay moist but handleable for assembly.
Step 2: Cook the Pecan Pie Filling
While the cake cools, you’ll prepare the irresistible pecan pie filling. Combine granulated sugar, light corn syrup, melted butter, 4 beaten eggs, and vanilla in a saucepan over medium heat. Stir constantly until the mixture thickens slightly—this will only take a few minutes. Remove from heat and fold in the chopped pecans. Let this filling cool to room temperature; this ensures it won’t melt your frosting later.
Step 3: Whip Up Cream Cheese Frosting
For the frosting, beat softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until thick and spreadable. The frosting should be luscious and slightly tangy, providing the perfect contrast to the sweet, nutty filling.
Step 4: Assemble the Cake
Place one cake layer on your serving plate and generously spread half the pecan pie filling over the top. Add a layer of cream cheese frosting next, smoothing it out carefully. Top with the second cake layer and repeat the filling and frosting layers. Finish by frosting the entire outside of the cake for that beautiful, polished look.
Step 5: Garnish and Enjoy!
Sprinkle the remaining chopped pecans over the top of the frosted cake for a lovely crunch and a beautiful presentation. Now you’re ready to slice into layers of rich pecan pie flavor wrapped inside a buttery cake, and serve slices that will delight friends and family alike.
How to Serve Pecan Pie Cake Recipe
Garnishes
For garnishing your Pecan Pie Cake Recipe, chopped toasted pecans are a classic choice—they add an inviting crunch and visual appeal. You can also drizzle a little caramel sauce on top or dust lightly with powdered sugar to elevate the look and introduce layers of flavor that complement the nutty sweetness.
Side Dishes
This cake pairs wonderfully with simple sides. Fresh whipped cream or a scoop of vanilla bean ice cream balances the rich pecan pie flavors. For a refreshing contrast, consider serving a berry compote or citrus salad that cuts through the sweetness and refreshes the palate.
Creative Ways to Present
Get creative by serving individual mini versions of the Pecan Pie Cake Recipe in cupcake liners or trifles layered in clear glasses. Adding a sprig of fresh mint or an edible flower on top can add a sophisticated touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your cake tightly with plastic wrap or store it in an airtight container. It will keep beautifully in the refrigerator for up to 4 days, allowing the flavors to meld even more as it rests.
Freezing
You can freeze the cake if you want to prepare in advance. Wrap the cake well in plastic wrap and then in foil before freezing. It keeps for up to 2 months. When you’re ready, thaw it overnight in the refrigerator for best results.
Reheating
Since this is a rich, frosted cake, reheating is not recommended directly. Instead, allow leftovers to come to room temperature before serving to enjoy the best texture and flavor.
FAQs
Can I use homemade cake instead of box mix for the cake layers?
Absolutely! A homemade butter pecan cake or even a plain butter cake would work wonderfully. Just make sure it’s sturdy enough to hold the heavy pecan pie filling.
How do I prevent the pecan pie filling from making the cake soggy?
Let the filling cool completely before spreading it between cake layers. This helps keep the integrity of both the filling and the cake layers, preventing sogginess.
Is it possible to make this recipe nut-free?
Because pecans are a key part of this recipe’s flavor and texture, replacing them would change the character significantly. However, you could try substituting toasted sunflower seeds for a nut-free crunch.
Can I make this cake gluten-free?
Yes! Use a gluten-free butter pecan cake mix, or bake a gluten-free butter cake from scratch. Just verify all your other ingredients are gluten-free as well.
What’s the best way to transport this cake for a party?
Use a sturdy cake carrier or box and keep it chilled until serving. If traveling far, keep the filling and frosting chilled separately and assemble near the venue for best results.
Final Thoughts
There’s something truly magical about this Pecan Pie Cake Recipe that brings together the best of two beloved desserts into one unforgettable experience. It’s a perfect treat to share with loved ones, your new go-to for holidays, or any day that calls for a little extra sweetness and celebration. I can’t wait for you to try it and see the smiles it brings to your table.
Print
Pecan Pie Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cake combines the rich flavors of classic pecan pie with a moist butter pecan cake base, layered with homemade pecan pie filling and a smooth cream cheese frosting. Perfectly balanced between sweet and nutty, this cake delivers the essence of Southern dessert traditions in an elegant layered cake form.
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 eggs. Mix until smooth. Pour the batter evenly into two greased 9-inch round cake pans.
- Bake and Cool the Cake Layers: Bake the cake layers in a preheated oven at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans.
- Cook the Pecan Pie Filling: In a medium 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.
- Whip the Cream Cheese Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled pecan pie filling evenly over the layer. Place the second cake layer on top. Frost the entire cake with the cream cheese frosting.
- Garnish and Serve: Sprinkle additional chopped pecans on top of the frosting for decoration. Chill the cake slightly if desired before slicing and serving.
Notes
- Ensure the pecan pie filling is completely cooled before spreading to prevent melting the cake or frosting.
- For extra flavor, lightly toast the pecans before adding to the filling.
- This cake is best served chilled or at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Use room temperature ingredients for the frosting to achieve the smoothest consistency.
