Description
This Pecan Pie Cake beautifully combines the rich flavors of buttery pecan cake with a luscious homemade pecan pie filling and smooth cream cheese frosting. Perfect for celebrations or as an indulgent dessert, it features moist cake layers, a sweet and sticky pecan pie layer, and a creamy frosting all garnished with crunchy pecans.
Ingredients
Scale
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
Garnish
- Chopped pecans for topping
Instructions
- Prepare the cake batter: In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and 3 eggs. Mix until smooth and well blended. Pour the batter into prepared cake pans and bake according to the package instructions until a toothpick inserted comes out clean. Allow the cake layers to cool completely.
- Cook the pecan pie filling: In a saucepan over medium heat, combine granulated sugar, light corn syrup, melted butter, beaten eggs, and vanilla extract. Stir constantly and cook until the mixture thickens slightly and coats the back of a spoon. Remove from heat and fold in the chopped pecans. Allow to cool to room temperature to thicken.
- Whip up the cream cheese frosting: Using a mixer, beat softened unsalted butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the cooled pecan pie filling over it. Top with the second cake layer. Frost the top and sides of the cake with the cream cheese frosting evenly.
- Garnish and serve: Sprinkle chopped pecans generously over the top of the frosted cake for a crunchy finish. Chill the cake slightly if desired before slicing and serving to allow layers to set.
Notes
- Ensure the pecan pie filling is cooled before layering to prevent melting the frosting.
- You can prepare the cake layers a day ahead and wrap them tightly to keep fresh.
- For a lighter frosting, reduce powdered sugar slightly or use half cream cheese and half mascarpone.
- This cake is best stored refrigerated and consumed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
