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.
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!
Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safeway, Vons, Randalls and Tom Thumb stores.