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Pecan Pie Cake

Pecan Pie Cake
Course Dessert
Cuisine Southern
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 9 Slices
Author Krystle
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  • <b> For the Pecan Pie Cake </b>
  • 3 Cups Pecans Roughly Chopped, Divided
  • 3/4 Cup Butter Softened
  • 2 Cups White Sugar
  • 5 Eggs Separated
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Buttermilk
  • 2 Cups Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1/3 Cup Caramel Sauce
  • 1/3 Cup Light Cream
  • <b> For the Pecan Pie Filling </b>
  • 1/2 Cup Brow Sugar Packed
  • 1/3 Cup Cornstarch
  • 3/4 Cup Dark Corn Syrup
  • 2 Egg Yolks
  • 1 Egg
  • 1 1/2 Cups Light Cream
  • 2 Tablespoons Butter
  • 1 Teaspoon Vanilla Extract
  • <b>For The Whipped Cream Topping </b>
  • 2 Cups Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • Additional Pecans For Garnish


  • <b> For the Pecan Pie Cake </b>
  • 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.
  • <b> For the Pecan Pie Filling </b>
  • 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.
  • <b> Putting It All Together </b>
  • 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.
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