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
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 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.
