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Pecan Pie Cake - So good and perfect for Thanksgiving! Pizzazzerie.com

Pecan Pie Cake

A delicious twist on the classic pecan pie, this pecan pie cake is a family favorite!


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.
  • Enjoy!