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Pecan Pie Cake

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

  • Total Time: 28 minute
  • Yield: 12–14 1x

Ingredients

Scale

Pecan Pie Filling:

  • 2 Tbsp cornstarch (16 g)

  • 2/3 cup water (158 ml)

  • 1 large egg yolk

  • 3/4 cup chopped pecans (90 g)

  • 1/2 cup light brown sugar, packed (110 g)

  • 1 1/2 Tbsp unsalted butter (21 g)

  • 1/2 tsp vanilla extract (2.5 ml)

Brown Sugar Cake:

  • 2 1/4 cups all-purpose flour (about 281 g)

  • 2 tsp baking powder (8 g)

  • 3/4 tsp fine salt (4 g)

  • 3/4 cup unsalted butter, room temp (170 g)

  • 3/4 cup light brown sugar, packed (165 g)

  • 3/4 cup granulated sugar (150 g)

  • 3 large eggs, room temp

  • 1 1/2 tsp 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 2/3 cups dark brown sugar, packed (≈366 g)

  • 2 cups unsalted butter, room temp (454 g)

  • 2 tsp vanilla extract (10 ml)

Assembly:

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

Instructions

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.

  • Author: Linda
  • Prep Time: 40 minutes
  • Cook Time: 35–40 minutes (cakes) + 10 minutes (filling)