Pecan Pie Cake

posted by Krystle on October 23, 2016 2 Comments »

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Pecan Pie Cake: Delicate yellow cake filled with a decadent pecan filling. Your favorite Thanksgiving pie in cake form! Must try!

I probably shouldn’t say this, butttttt

I kind of hate Thanksgiving. I know, I know, the biggest food day of the year. But truth be told:

a. My precious Dallas Cowboys often embarrass me in front of the whole country 🙁

b. I don’t really enjoy eating in front of other people.

c. Family drama, enough said!

d. Bring on the holiday with Santa and gingerbread men. I can’t wait till Christmasssss!

Plus the end of Thanksgiving=dessert.

Even if you love Thanksgiving dinner you’re going to want to fast forward to dessert for this Pecan Pie Cake. It is HEAVENLY! The pecan pie cake is so moist thanks to buttermilk and 5 eggs! And the pecan pie filling is just divine! I could eat it on its own with a spoon!

Let the relatives fight over the wishbone, this is the real Thanksgiving prize!

Pecan Pie Cake

Author: Krystle

Recipe type: Dessert

Cuisine: Southern

Prep time: 45 mins

Cook time: 18 mins

Total time: 1 hour 3 mins

Serves: 9 Slices

Pecan Pie Cake

Ingredients

For the Pecan Pie Cake
3 Cups Pecans, Roughly Chopped, Divided
¾ Cup Butter, Softened
2 Cups White Sugar
5 Eggs, Separated
1 Tablespoon Vanilla Extract
1 Cup Buttermilk
2 Cups Flour
1½ Teaspoons Baking Soda
⅓ Cup Caramel Sauce
⅓ Cup Light Cream
For the Pecan Pie Filling
½ Cup Brow Sugar, Packed
⅓ Cup Cornstarch
¾ Cup Dark Corn Syrup
2 Egg Yolks
1 Egg
1½ Cups Light Cream
2 Tablespoons Butter
1 Teaspoon Vanilla Extract
For The Whipped Cream Topping
2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
Additional Pecans, For Garnish

Instructions

For the Pecan Pie Cake
Preheat oven to 350 degrees F. Grease (3) 9" cake pans. Evenly sprinkle with 2 cups of chopped pecans.
In a large bowl cream butter, and sugar until light and fluffy. Add in egg yolks ,vanilla, and baking soda.
Gradually add flour a little at at a time alternating with buttermilk as needed. Mix until just combined.
In a separate bowl beat egg whites until stiff peaks form. Fold egg whites and remaining pecans into cake batter.
Evenly divide batter between 3 prepared pans. Bake for 18-23 minute, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, before removing.
In small bowl, combine caramel sauce and light cream. Brush over warm cakes twice. Cool completely.
For the Pecan Pie Filling
In a large saucepan combine brown sugar, cornstarch, egg yolks, egg, light cream, and corn syrup.
Stir constantly over medium high heat. Bring to boil, and boil for 1 minute. Remove from heat, and stir in butter & vanilla. Cool for 20 minutes, stirring at 5 minute intervals. Cool completely.
Putting It All Together
Place first cake layer onto a serving plate with pecans facing up. Top with half of the pecan pie filling. Repeat. Top with final cake layer.
In a large bowl whip cream and powered sugar until stiff peaks form. Spread cake with frosting, and top with additional pecans if desired.

Pecan Pie Cake adapted via Spend with Pennies

Pecan Pie Cake Tips:

Don’t skip separating your eggs, and whipping the whites. It helps keep the cake from being too dense.
No mixer, no problem! You can whip eggs or cream by hand with a whisk and some elbow grease. To make whipping cream easier be sure to use an ice cold bowl/whisk.