I love desserts. Seriously, give me all the cakes, pies, pecan pie cake, cookies, and brownies. But I’ve always had this internal debate: cake or pie? That is a real challenge! Do I want the fluffy, light texture of a cake or the rich, often gooey, filling of a pie? It’s a constant back-and-forth, and honestly, sometimes I just can’t decide.
That’s where this pecan pie cake comes in. It finally lets me have the best of both worlds. It’s like someone took the comforting, familiar flavors of pecan pie and magically combined them with the soft, tender crumb of a yellow cake. I was so excited when I first tried this recipe, and I think you’re going to enjoy it. It genuinely tastes fantastic, and the texture is spot-on. I’m not kidding when I say it might become your new go-to dessert, especially during the holidays!
Why I Love This Pecan Pie Cake Recipe
For me, it’s all about that perfect balance. You get that classic pecan pie flavor – the buttery, nutty, brown sugar goodness – but without the sometimes tough crust or overly dense filling. Instead, it’s all nestled on top of (and baked into) a moist, delicious cake.
Think of it like this: Imagine your favorite yellow cake mix is the foundation of a delicious house. Now, instead of just frosting, you’re building a sweet, crunchy, pecan-packed “roof” on top. As it bakes, some of that delicious pecan pie filling seeps down into the cake, creating pockets of so-good flavor. It’s not just a cake with pecans on top; it’s a true fusion of two amazing desserts.
Key Ingredients for Pecan Pie Cake
Let’s break down what you’ll need to make this magical Pecan Pie Cake. Don’t worry; it’s probably a lot easier than you think!
- Yellow Cake Mix: This is our shortcut! I like to use a good quality brand. You can use any brand you prefer, but make sure it’s a standard size (usually around 15.25 ounces).
- Eggs: These add richness and structure to both the cake and the pecan pie topping. I go for large eggs.
- Butter: Because everything is better with butter! We’ll use melted butter in both parts of the recipe. Unsalted is best, so you can control the salt level.
- Evaporated Milk: This gives the pecan pie filling that creamy, smooth texture. You can find it in the baking aisle. Don’t substitute regular milk; it won’t have the same effect.
- Brown Sugar: This is where that deep, molasses-y flavor comes from. I prefer light brown sugar, but dark brown sugar will work, too, for an even richer taste.
- Granulated Sugar: Adds sweetness to the pecan pie topping.
- Pecans: Obviously! You’ll want chopped pecans for this recipe. You can buy them pre-chopped or chop them yourself.
- Vanilla Extract: A little splash of vanilla enhances all the other flavors. I like to use pure vanilla extract, not imitation.
- Salt: Just a pinch to balance the sweetness.
How to Make This Pecan Pie Cake
Alright, let’s bake! Here’s a step-by-step guide to making this Pecan Pie Cake:
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×13-inch baking pan. This is important to prevent the cake from sticking.
- Make the Cake Batter: In a large bowl, combine the yellow cake mix, 1/3 cup of melted butter, and one egg. Mix it until it’s well combined. It’ll be a fairly thick batter, and that is okay.
- Press into Pan: Press the cake batter evenly into the bottom of your prepared baking pan.
- Make the Pecan Pie Filling: In a separate bowl, whisk together the evaporated milk, brown sugar, granulated sugar, the remaining 2 eggs, 1/2 cup of melted butter, vanilla extract, and salt. Stir until everything is smooth.
- Add the Pecans: Gently stir in the chopped pecans until they’re evenly distributed throughout the filling.
- Pour and Bake: Pour the pecan pie filling evenly over the cake batter in the pan.
- Bake: Bake for 45-50 minutes, or until the edges are golden brown and the center is mostly set. It might still jiggle a little, but that’s okay. It will continue to set as it cools.
- Cool Completely: This is crucial! Let the Pecan Pie Cake cool completely in the pan before you cut and serve it. This allows the filling to be set properly, making it much easier to slice.
Pro Tip: If you notice the edges of the cake are browning too quickly, you can loosely cover them with foil for the last 15-20 minutes of baking.
If you love rich and creamy desserts, you might also enjoy making Chocolate Panna Cotta.
Chef’s Tips & Variations
Now that you’ve mastered the basic Pecan Pie Cake, let’s talk about some ways to make it, even more, your own!
- Spice it Up: For a warmer, more complex flavor, add a teaspoon of cinnamon, 1/2 teaspoon of nutmeg, or even a pinch of cloves to the pecan pie filling. This is especially nice during the fall and winter months.
- Chocolate Chip Boost: I mean, who doesn’t love chocolate? Stir in 1/2 cup of semi-sweet chocolate chips to the pecan pie filling for an extra layer of deliciousness.
- Bourbon Pecan Pie Cake: For a grown-up twist, add 2 tablespoons of bourbon to the pecan pie filling. It adds a subtle, smoky depth of flavor that pairs beautifully with the pecans. Make sure to only serve this version to adults!
- Salted Caramel Drizzle: Once the cake is cooled, drizzle it with some salted caramel sauce. The salty-sweet combination is absolutely divine.
- Dairy-Free Option: If you need a dairy-free version, you can substitute the butter with a plant-based butter alternative (make sure it’s suitable for baking) and the evaporated milk with full-fat coconut milk. The texture might be slightly different, but it will still be delicious.
- Gluten-Free: If you need a gluten-free version, you can substitute the cake mix for a gluten-free yellow cake mix.
Storing, Reheating & Freezing
One of the best things about this Pecan Pie Cake is that it keeps really well, which means you can enjoy it for days (if it lasts that long!).
- Storing: Once the cake is completely cool, cover it tightly with plastic wrap or store it in an airtight container. It will be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: While this cake is delicious cold or at room temperature, you can also reheat individual slices. Just pop a slice in the microwave for 20-30 seconds or until warmed through.
- Freezing: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. To thaw, simply let a slice sit at room temperature for about an hour or defrost it in the refrigerator overnight.
For another fun and indulgent dessert, try these Fried S’mores Bombs, a gooey, chocolatey delight!
Frequently Asked Questions
Let’s tackle some common questions about this Pecan Pie Cake:
- Q: Can I use a different type of cake mix?
- A: Yes, you can, but the results might vary. A yellow cake mix provides the best flavor and texture to complement the pecan pie filling. If you use a different flavor, make sure it pairs well with pecans.
- Q: My pecan pie filling is still a little jiggly after baking. Is that okay?
- A: Yes, a slight jiggle is perfectly fine! The filling will continue to set as it cools. If it’s very liquid, it might need a few more minutes in the oven.
- Q: Can I make this ahead of time?
- A: Absolutely! In fact, I think it tastes even better the next day. Make it a day or two in advance, and store it in the refrigerator until you’re ready to serve.
Interested in trying other decadent desserts? Learn about Three Types of Cheesecake for more sweet inspiration!
What to Serve with This Pecan Pie Cake
While this Pecan Pie Cake is a star all on its own, here are some ideas for what to serve with it:
- Vanilla Ice Cream: A classic pairing! The cold, creamy ice cream is the perfect contrast to the warm, gooey cake.
- Whipped Cream: A dollop of freshly whipped cream adds a light and fluffy touch.
- Coffee or Tea: A warm beverage is the perfect complement to this rich dessert.
- Fresh Fruit: A side of fresh berries or sliced peaches provides a refreshing contrast.
Conclusion
So there you have it – the Pecan Pie Cake that combines the best of both dessert worlds! It’s easy to make, incredibly delicious, and perfect for any occasion, from a casual weeknight treat to a holiday gathering. I hope you give this recipe a try. I have a strong hunch that you will love. The Focus keyword, Pecan Pie Cake, really describes what it is. It’s a delicious combination, and I think you’ll find yourself making it again and again. Trust me, you’re going to love this. This one’s a game-changer. It’s so good that you might just make it twice in one week. Enjoy!
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Pecan Pie Cake Recipe
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy Pecan Pie Cake recipe combines classic pecan pie with a moist yellow cake. First, a simple cake base is made. Then, a gooey pecan filling is added. Finally, it’s baked to perfection!
Ingredients
The base for Pecan Pie Cake
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
Filling for Pecan Pie Cake
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecans, roughly chopped
Instructions
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×13-inch baking pan. This will prevent the cake from sticking.
- Make the Cake Base: In a large bowl, combine the cake mix, melted butter, and one egg. Next, mix until just combined; be careful not to overmix.
- Press into Pan: Subsequently, press the cake mixture evenly into the bottom of the prepared baking pan.
- Prepare the Pecan Filling: In a separate large bowl, whisk together the three eggs, sugar, corn syrup, evaporated milk, melted butter, vanilla extract, and salt. Once that is well combined, stir in the chopped pecans.
- Combine and Bake: Carefully pour the pecan pie filling evenly over the cake base in the pan. Then, bake for 45-50 minutes or until the filling is set and the edges are golden brown. A slight jiggle in the center is okay.
- Cool and Serve: Finally, let the cake cool completely in the pan before cutting and serving. This allows the filling to be set properly.
Notes
- For a richer flavor, consider toasting the pecans before adding them to the filling. Simply spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant.
- If you prefer a less sweet cake, you can reduce the sugar in the pecan pie filling by 1/4 cup. However, keep in mind that this may slightly alter the texture.
- To prevent the edges of the cake from browning too quickly, you can cover them with strips of aluminum foil during the last 15-20 minutes of baking.
- Adding a pinch of sea salt on top, after baking, enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
We try it tody! It’s out of this World.