Pecan Pie Cake

Savor the Crispy Delights of Long John Silver's Style Fish Fillets

Embark on a flavor voyage with this Long John Silver's style fish batter recipe, merging the golden crispiness of deep-fried fish with a delectable homemade touch.

Whether it's a laid-back family dinner or a lively weekend gathering, this dish transports the iconic taste of the popular fast-food chain right to your dining table.

Ideal for an enjoyable evening or a joyous event, this recipe encapsulates the essence of that beloved fish fry experience. Ready to elevate your mealtime with a splash of fun and flavor? Let's dive into this straightforward and utterly rewarding recipe.

Flavorful and Festive: Your New Go-To Pecan Pie Cake

Although the header salutes a classic fish fry, today’s star is a bakery-style Pecan Pie Cake—buttery brown-sugar layers, a glossy pecan pie filling, and plush brown-sugar Swiss meringue buttercream. Every bite tastes like the holidays met a birthday cake. Yet it’s surprisingly approachable for home bakers. Because the filling cooks on the stovetop, you control texture and sweetness with ease.

For even more pecan-loving inspiration, you might also enjoy this ultra-creamy Pecan Pie Cheesecake.

Here’s how to build towering layers, lock in moisture, and keep the crumb tender—complete with pro tips so your Pecan Pie Cake slices clean and stunning every time.

Pro Tips for the Perfect Pecan Pie Cake:

1. Toast the nuts: Lightly toast pecans at 325°F (165°C) for 6–8 minutes. They’ll taste deeper and stay crisper.
2. Weigh your flour: Too much flour makes dense cake. If you can, use grams; otherwise, spoon and level.
3. Room-temp ingredients: Butter, eggs, and milk should be comfortably warm. Consequently, the batter emulsifies smoothly.
4. Cool the filling fully: Warm filling will melt buttercream. Therefore, chill it until thick and spreadable.
5. Crumb-coat, then chill: A thin first coat traps crumbs. Then the final layer goes on silky and clean.

If you adore nutty crunch in other bakes, peek at these bite-size treats: Pecan Cookie Balls.

Pecan Pie Cake Recipe:

• Preparation time: 40 minutes
• Cooking time: 35–40 minutes (cakes) + 10 minutes (filling)
• Cooling/Chilling: 1½–2 hours total
• Servings: 12–14
• Equipment: Two 8" (20 cm) round cake pans, parchment, stand mixer, saucepan, wire rack, candy thermometer (optional)

Craving a cozy, spoonable pecan dessert too? Try this fall favorite: Caramel Apple Pecan Cobbler.

Ingredients:

US Customary | Metric
1x 2x 3x

(List shows 1x amounts with metric in parentheses.)

Pecan Pie Filling:

• 2 tablespoon cornstarch (16 g)
• ⅔ cup water (158 ml)
• 1 large egg yolk
• ¾ cup chopped pecans (90 g)
• ½ cup light brown sugar, packed (110 g)
• 1 ½ tablespoon unsalted butter (21 g)
• ½ teaspoon vanilla extract (2.5 ml)

Brown Sugar Cake:

• 2 ¼ cups all-purpose flour (about 281 g)
• 2 teaspoon baking powder (8 g)
• ¾ teaspoon fine salt (4 g)
• ¾ cup unsalted butter, room temp (170 g)
• ¾ cup light brown sugar, packed (165 g)
• ¾ cup granulated sugar (150 g)
• 3 large eggs, room temp
• 1 ½ teaspoon vanilla extract (7.5 ml)
• 1 cup milk, room temp (240 ml)

Brown Sugar Swiss Meringue Buttercream:

• 5 large egg whites (about 150 g)
• 1 ⅔ cups dark brown sugar, packed (≈366 g)
• 2 cups unsalted butter, room temp (454 g)
• 2 teaspoon vanilla extract (10 ml)

Assembly:

• 2 cups pecan halves (about 200 g), toasted if desired

For a spiced cousin to this cake, bookmark this cozy guide: How to Make a Spice Cake from Scratch.

Directions:

Pecan Pie Filling:

1. Whisk base: In a medium pot, whisk water, egg yolk, and cornstarch until smooth.
2. Add sweetness and nuts: Whisk in brown sugar and chopped pecans.
3. Cook to thicken: Set over medium heat. Whisk constantly until it bubbles and thickens; then boil 1 minute, whisking.
4. Finish and chill: Remove from heat; whisk in butter and vanilla. Transfer to a shallow dish. Cool to room temp, then chill until spreadable.
   Note: A quick chill prevents melting the buttercream later.

Brown Sugar Cake:

1. Prep pans: Heat oven to 350°F (175°C). Grease, flour, and line two 8" (20 cm) pans with parchment.
2. Dry mix: In a bowl, whisk flour, baking powder, and salt; set aside.
3. Cream butter & sugars: In a stand mixer with paddle, beat butter, brown sugar, and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
4. Add eggs and vanilla: Reduce speed. Beat in eggs one at a time, fully mixing after each; add vanilla.
5. Alternate additions: With mixer on low, add dry mix in 3 additions, alternating with milk in 2 additions, beginning and ending with dry. Mix just to combine.
6. Bake: Divide batter evenly between pans. Bake 35–40 minutes, until a toothpick comes out mostly clean.
7. Cool: Cool on a rack 10 minutes. Turn out, remove parchment, and cool completely.

Cake-plus-pie is your love language? You’ll likely swoon over this creamy classic too: The Best Homemade Cheesecake.

Brown Sugar Swiss Meringue Buttercream:

1. Set up double boiler: Place egg whites and dark brown sugar in the stand-mixer bowl; whisk to combine.
2. Heat to dissolve: Set over simmering water. Whisk constantly until hot, glossy, and no longer gritty, about 3 minutes, or until 160°F (71°C).
3. Whip meringue: Move bowl to mixer. Whisk on medium-high until stiff, glossy peaks form and the bowl is cool, 5–10 minutes.
4. Emulsify with butter: Switch to paddle. Add room-temp butter a few cubes at a time; mix until smooth and silky.
5. Flavor: Beat in vanilla. If curdled, keep mixing; if soupy, chill 10 minutes, then beat again.

Planning a celebratory spread to go with Pecan Pie Cake? A nostalgic, nut-forward showstopper is this Pecan Upside-Down Bundt Cake.

Assembly:

1. Layer one: Place one cake round on a stand. Pipe a buttercream dam around the edge (Wilton 6B makes a pretty ridge).
2. Fill: Spoon in about two-thirds of the chilled pecan pie filling. Level gently.
3. Layer two: Set the second cake on top. Press lightly to set.
4. Crumb coat: Spread a thin coat of buttercream over top and sides. Chill 20 minutes to set.
5. Final frost: Apply a smooth final coat. Pipe a rope border around the top rim. Chill 20 minutes.
6. Finish: Fill the top center with remaining filling. Decorate the top and base with pecan halves. Slice with a hot knife for the cleanest cuts.

If you’re building a whole pecan-themed dessert table, these no-bake cuties travel well: Pecan Cookie Balls.

Ready to Relish!

This Pecan Pie Cake layers plush brown-sugar crumb, buttery pecans, and satiny frosting into one generous slice of comfort. It looks bakery-fancy; however, each step is simple and reliable. Share it at holidays, potlucks, or just because Tuesday needs a celebration. And when the cravings keep going, keep the pecan party alive with this luscious Pecan Pie Cheesecake or that caramel-kissed Caramel Apple Pecan Cobbler. Either way, your guests will ask for seconds—and the recipe.

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