There is something utterly irresistible about the classic flavors combined in this Pecan Pie Cake Recipe. Imagine the moist, buttery layers of a butter pecan cake perfectly paired with the rich, gooey pecan pie filling, all enveloped in a smooth, creamy frosting that balances sweetness and texture beautifully. This cake doesn’t just taste like a dessert — it tastes like celebration, comfort, and a little bit of southern charm all rolled into one. Whether you’re serving it up for special occasions or just want to treat yourself to something truly decadent, this Pecan Pie Cake Recipe is a winner that’s sure to become a beloved favorite.
Ingredients You’ll Need
The magic behind this Pecan Pie Cake Recipe lies in its simple but brilliant ingredients. Each one plays a crucial role in building the flavor, texture, and visual appeal, from the moist cake to the luscious filling and fluffy frosting.
- Butter pecan cake mix: the base of our cake, delivering that perfect buttery pecan flavor and tender crumb.
- Water (1 cup): hydrates the cake mix to create a moist batter.
- Vegetable oil (1/2 cup): adds richness and keeps the cake soft.
- Eggs (7 large total): provide structure and help bind the cake and filling.
- Granulated sugar (1 cup): sweetens the filling and balances the pecans’ nutsiness.
- Light corn syrup (1 cup): thickens the filling and gives it that signature glossy texture.
- Unsalted butter (1 cup total): melted for the filling, softened for the frosting—adds creaminess and depth.
- Vanilla extract (2 teaspoons total): enhances all the flavors with a warm, aromatic touch.
- Chopped pecans (2 cups): the star ingredient, providing crunch and that quintessential pecan pie taste.
- Cream cheese (8 ounces): softened for the frosting, lending tang and luscious texture.
- Powdered sugar (4 cups): creates a silky sweet frosting that ties the whole cake together.
How to Make Pecan Pie Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by mixing the butter pecan cake mix with water, vegetable oil, and 3 large eggs until smooth and well combined. Pour this batter evenly into two greased 9-inch cake pans and bake at 350°F (175°C) for about 25 to 30 minutes, or until a toothpick inserted comes out clean. Once baked, allow the cake layers to cool completely on wire racks. This moist, buttery base is the perfect canvas for all the delicious fillings and frostings to come.
Step 2: Cook the Pecan Pie Filling
In a saucepan, combine granulated sugar, light corn syrup, melted butter, 4 beaten eggs, and vanilla extract. Cook this mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the chopped pecans. Let this filling cool to room temperature. This filling captures that classic pecan pie flavor and gooey texture that makes this cake truly special.
Step 3: Make the Cream Cheese Frosting
Beat together the softened cream cheese and softened butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is silky and spreadable. This luscious frosting is the perfect balance of sweetness and tang, giving the Pecan Pie Cake Recipe a creamy finish that won’t overwhelm the pecan pie layer.
Step 4: Assemble the Cake
Place one cake layer on your serving plate and spread half of the pecan pie filling evenly over it. Top with a generous layer of the cream cheese frosting. Repeat with the second cake layer, pecan pie filling, and frosting. Then cover the entire cake with the remaining frosting for a smooth, polished look. Layering creates a delightful interplay of flavors and textures with every bite.
Step 5: Garnish and Enjoy
Sprinkle chopped pecans over the top of the cake for an elegant finishing touch that adds crunch and visual appeal. Chill the cake briefly if you want the frosting to set before slicing and serving. Now each slice delivers that decadent gooey filling alongside moist cake and luscious frosting—a true slice of heaven!
How to Serve Pecan Pie Cake Recipe
Garnishes
The chopped pecans on top not only enhance the cake’s presentation but amplify the nutty flavor. For extra elegance, you can lightly toast the pecans to deepen their aroma, or add a drizzle of caramel sauce for a sticky-sweet glaze. These simple touches make the cake feel like an irresistible centerpiece at any gathering.
Side Dishes
Pecan Pie Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement its richness. Fresh berries or a citrus fruit salad add brightness and balance the sweetness effectively. A hot cup of coffee or spiced tea is also a perfect companion to this indulgent dessert.
Creative Ways to Present
For festive occasions, consider serving this Pecan Pie Cake Recipe in individual glass parfaits layering cake, filling, and frosting for a stunning dessert glass. Alternatively, use the cake to build mini cake pops or cupcakes by adapting the filling and frosting as a delicious dip or drizzle. The possibilities to impress are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pecan Pie Cake covered tightly in the refrigerator for up to 4 days. The flavors actually deepen after resting overnight, making it even more delicious the next day. Just be sure to bring it to room temperature before serving for the best texture.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving, then let it come to room temperature to enjoy that perfect moist and creamy consistency.
Reheating
The cake is best served at room temperature and does not require reheating. If you prefer a slightly warmer slice, gently warm a piece in the microwave for 10-15 seconds, but avoid overheating or the frosting might lose its texture.
FAQs
Can I use a homemade butter pecan cake instead of the mix?
Absolutely! A homemade butter pecan cake will work wonderfully and allow you to customize flavors even more. Just ensure it’s moist and sturdy enough to hold the layers and filling.
What’s the best way to chop pecans without them turning into dust?
Using a sharp knife and chopping gently by hand helps keep nice-sized pieces. If you prefer, you can pulse them briefly in a food processor, but watch closely to avoid over-processing.
Can this cake be made gluten-free?
Yes, by substituting the cake mix with a gluten-free butter pecan cake mix or homemade gluten-free cake recipe, you can enjoy this delicious dessert without gluten concerns.
Is it necessary to cook the pecan pie filling on the stove?
Cooking the filling helps it thicken and develop that classic pecan pie texture, so it’s highly recommended for the best result. Raw filling might be too runny and won’t set properly in the cake.
How long before serving should I assemble the cake?
For optimum freshness, assemble the cake a few hours before serving or the night before. This allows the flavors to meld nicely while keeping the cake moist and the frosting fresh.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug and a festive treat all at once, this Pecan Pie Cake Recipe is your new go-to. With its perfectly balanced flavors, irresistible textures, and deceptively simple ingredients, it’s sure to become a staple for holidays, birthdays, or any time you want to impress your family and friends. So don’t hesitate—give this delightful cake a try and watch it vanish from the table faster than you can say pecan pie!
Print
Pecan Pie Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, buttery flavors of this Pecan Pie Cake, a delicious fusion of moist butter pecan cake layered with a luscious pecan pie filling and topped with creamy, smooth cream cheese frosting. Perfect for holidays, special occasions, or any time you crave a decadent dessert.
Ingredients
Cake
- 1 box butter pecan cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Pecan Pie Filling
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake batter: In a large mixing bowl, combine the butter pecan cake mix, water, vegetable oil, and 3 large eggs. Mix until smooth and well blended. Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely on wire racks.
- Make the pecan pie filling: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and melted butter. Bring to a gentle boil, stirring occasionally. Remove from heat and whisk in beaten eggs and vanilla extract until the mixture thickens slightly. Stir in chopped pecans. Let the filling cool to room temperature; it will continue to thicken as it cools.
- Prepare the cream cheese frosting: Using a hand mixer or stand mixer, beat softened butter and cream cheese together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating on medium speed until frosting is light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the pecan pie filling evenly over the layer, followed by a layer of cream cheese frosting. Top with the second cake layer, then spread the remaining pecan pie filling and frost the top and sides of the cake with the cream cheese frosting.
- Garnish and serve: Sprinkle chopped pecans over the top of the frosted cake for added texture and decoration. Chill the cake for at least 1 hour before serving to allow layers to set. Slice and enjoy your decadent Pecan Pie Cake!
Notes
- For best results, allow the cake layers to cool completely before assembling to prevent the frosting from melting.
- You can toast the chopped pecans lightly for enhanced flavor before adding to the filling and as garnish.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake can be made a day ahead to allow flavors to meld.
- If desired, substitute light corn syrup with an equal amount of maple syrup for a different flavor profile.
