When I think of Thanksgiving, my mind immediately jumps to the delicious desserts like pumpkin and pecan pies. Shocking, huh? We have a divided house when it comes to pies. Half of us think pumpkin pie hung the moon and the other half is all pecan.
I like to switch back and forth every year, crazy I know. This year, I put a twist on the classic pecan pie! So I decided to create a delicious pecan pie cake!
Pecan pie cake? What? I know. It’s good, like really good. It has all the favorite elements of a pecan pie: ooey gooey filling and tons of pecans. Then it has a pecan-filled cake too so it’s really a new favorite in my household. Watch out pumpkin pie.
Don’t miss more of my favorite recipes for Thanksgiving Cakes!
This cake is a pound cake base so it’s a bit denser than others, which allows for the weight of the pecan pie filling. I also think this could be a delicious breakfast cake if you’re feeling very devilish. I won’t tell. My favorite part of this cake is that it still has all the best ingredients of a pecan pie (it even sort of looks like one from above)! Pecans are just so pretty!
Pecan Pie Cake
For the Cake:
- 1-1/2 cups butter - softened
- 2 cups light brown sugar - packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups chopped pecans
- 1 tablespoon vanilla extract
- ¼ cup dark corn syrup
For the Filling:
- 1 cup brown sugar
- 3 tablespoons cornstarch
- 1 ¼ cups water
- 2 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cups pecans - 1 cup chopped, ½ cup halved
- Preheat oven to 320 degrees F.
- With an electric mixer, cream butter. Add sugars and beat until fluffy and light. Add eggs, one at a time, mixing well after each.
- In a separate mixing bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients in mixing bowl, alternating with milk. Add in vanilla extract and beat until all ingredients are combined (but not longer).
- Stir in chopped pecans.
- Fill 2 round cake layers (I used 8”) with batter and bake for 60-75 minutes or until toothpick inserted comes out clean (the length could vary depending upon size of pan used).
- For the filling: Mix cornstarch and brown sugar in medium saucepan. Set aside.
- Beat together egg yolks, water and pinch of salt. Place saucepan on medium and add egg mixture to pan. Stir together on medium.
- Add pecans. Stir consistently until mixture thickens.
- Let boil for 1 minute, stirring the whole time.
- Remove from heat, stir in butter, vanilla, and cinnamon.
- Brush corn syrup on the top of cake layers and top with your filling.
I hope you’ll grab a slice of this pecan pie cake this Thanksgiving because it’s truly a delicious twist on the classic holiday pie!