Description
This Pecan Pie Cake combines rich, buttery layers of butter pecan cake with a luscious pecan pie filling and smooth cream cheese frosting, creating a decadent dessert perfect for special occasions or any time you crave a sweet treat with a nutty twist.
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
Instructions
- Prepare the cake batter and bake: In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and 3 eggs, mixing until smooth. 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 in the center comes out clean. Remove from oven and allow to cool completely.
- Cook the pecan pie filling: In a medium saucepan, combine granulated sugar, light corn syrup, and melted butter. Heat over medium heat, stirring occasionally until mixture is well combined. Remove from heat and gradually stir in beaten eggs and vanilla extract. Return to low heat and cook while stirring constantly until thickened, about 4–5 minutes. Remove from heat and fold in chopped pecans. Let the filling cool to room temperature.
- Make the cream cheese frosting: In a mixing bowl, beat together the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating on low speed until fully combined and fluffy. Set aside.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread an even layer of the pecan pie filling over the cake. Top with the second cake layer. Spread the cream cheese frosting evenly over the top and sides of the cake.
- Garnish and serve: Sprinkle additional chopped pecans on top of the frosted cake for garnish. Chill the cake for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Notes
- You can substitute walnuts for pecans if desired.
- Allow the pecan pie filling to cool completely to prevent melting the frosting during assembly.
- Storage: Keep the cake refrigerated for up to 3 days, covered tightly.
- For a smaller cake, halve the recipe and use an 8-inch cake pan.
