If you’re searching for a show-stopping dessert that perfectly channels the gooey, nutty magic of a Southern classic, look no further than Pecan Pie Cake. This layered cake takes everything you love about pecan pie—the rich, caramel-like filling, the crunch of toasted pecans, and a buttery backdrop—and nestles it between pillowy layers of golden cake. Whether it’s a holiday table centerpiece or a weekend baking adventure, this dessert brings together cake and pie in the most irresistible way, winning over any crowd with each delicious slice.

Ingredients You’ll Need

The beauty of this Pecan Pie Cake is how it transforms simple pantry staples into a decadent masterpiece. Each ingredient is handpicked to create the perfect balance—moist cake, luscious filling, and that trademark pecan crunch.

Yellow Cake Mix: The foundation for our cake layers, this shortcut keeps things easy without sacrificing taste or texture.
Unsalted Butter (softened): Adds rich moisture and creates a tender crumb in the cake and silkiness in the filling.
Water: Helps blend all the cake ingredients smoothly and evenly.
Eggs: Essential for structure in both cake and filling—don’t skip them!
Sour Cream: The secret to incredibly moist and fluffy cake layers.
Vanilla Extract: Infuses everything with cozy, warm flavor notes.
Brown Sugar (packed): Provides that deep, molasses-y sweetness reminiscent of classic pecan pie.
Light Corn Syrup: Key for an authentically gooey, sticky filling.
Heavy Cream: Contributes to a luxuriously creamy texture in the pecan filling.
Salt: Just a pinch brings balance and elevates all the other flavors.
Chopped Pecans: The star of the show, lending crunch and toasty flavor in every bite.
Whipped Cream or Vanilla Ice Cream (optional): Perfect for crowning each slice with a little something extra.

How to Make Pecan Pie Cake

Step 1: Prepare the Cake Pans

Start by heating your oven to 350°F. Take two 9-inch round cake pans and generously grease and flour them, ensuring every corner is coated so your cake won’t stick. Lining the bottom of each pan with parchment paper is your secret weapon for stress-free removal—your Pecan Pie Cake layers will come out picture-perfect every time.

Step 2: Mix the Cake Batter

In a large bowl, combine the yellow cake mix, softened butter, water, eggs, sour cream, and vanilla extract. Grab your electric mixer and beat everything together on medium speed for a solid two minutes. You’re looking for a silky-smooth, lump-free batter—it should feel thick and decadent, and you’ll already see hints of that signature yellow color.

Step 3: Bake and Cool the Cake Layers

Divide the cake batter evenly between your prepared pans. Level off the tops with a spatula for even baking. Place pans in the oven and bake for about 25 to 28 minutes. When a toothpick poked into the center comes out clean, your cakes are ready. Let them rest in the pans for 10 minutes (this helps them release), then turn out onto wire racks to cool completely. Don’t rush this step! Your Pecan Pie Cake will assemble best if the layers are cool to the touch.

Step 4: Cook the Pecan Pie Filling

While your cakes are cooling, it’s time to make that irresistibly gooey pecan filling. In a medium saucepan set over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir until everything is melted and smoothly combined. Next, whisk in the eggs, vanilla, and salt. Keep stirring constantly as the mixture thickens—this will take about 4 to 5 minutes. Remove from heat, fold in the chopped pecans, and let the filling cool to room temperature. This step is so worth it, as the mixture goes from runny to rich and luscious, just like the center of your favorite pecan pie.

Step 5: Assemble and Finish the Cake

Place one cooled cake layer on your serving plate. Spoon half of the pecan pie filling over it and spread gently—don’t rush, as the filling is thick and indulgent. Set the second cake layer on top, then crown with the remaining filling. Allow the assembled Pecan Pie Cake to set for 15 to 20 minutes—this brief rest helps everything hold together beautifully, so you’ll enjoy neat slices and lovely layers.

How to Serve Pecan Pie Cake

Garnishes

This luxurious dessert practically begs for a scoop of vanilla ice cream or a cloud of whipped cream on top. The cold, creamy element is the perfect counterpoint to the sweet, nutty pecan filling. If you’re feeling extra fancy, sprinkle a few more toasted pecans or a light dusting of cinnamon for added flair.

Side Dishes

While Pecan Pie Cake is the undeniable star, a fresh fruit salad or a tangy raspberry coulis alongside pulls in a nice contrast to the cake’s richness. For special occasions, pair with after-dinner coffee or spiced chai so the cake’s deep flavors really shine.

Creative Ways to Present

To add some wow-factor, assemble the cake in advance and serve each slice with a drizzle of caramel sauce. Or, for gatherings, cut the cake into small squares and place them in festive cupcake liners for bite-size treats—ideal for potlucks or buffets. You can even layer the cake and filling in trifle glasses for a deconstructed, individual presentation. There’s truly no wrong way to share this beauty!

Make Ahead and Storage

Storing Leftovers

Once the festivities wind down, any leftover Pecan Pie Cake will keep best covered and stored in the refrigerator. Use a cake dome or well-fitting wrap to prevent the cake from drying out and to lock in that wonderful pecan aroma. It’s just as tempting chilled, with even more pronounced flavors the next day!

Freezing

If you want to make this cake far in advance or save a few slices for a future craving, it freezes beautifully. Wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then foil. For best results, freeze the filling separately and assemble when ready to serve. It’ll keep well in the freezer for up to two months.

Reheating

To recapture that fresh-baked warmth, let your refrigerated or thawed Pecan Pie Cake come to room temperature or gently warm individual slices in the microwave for about 10–15 seconds. If you froze the filling, just let it thaw completely before assembling or serving. Either way, your cake will taste as inviting as the day you made it.

FAQs

Can I use a homemade cake base instead of boxed mix?

Absolutely! If you have a favorite yellow cake recipe, feel free to use it in place of the mix. The key is a moist, tender crumb to support the rich pecan pie filling.

Can Pecan Pie Cake be made gluten-free?

Yes—simply use a gluten-free yellow cake mix and ensure your other ingredients (especially the corn syrup and vanilla) are certified gluten-free. The results are just as delicious and crowd-pleasing.

Why does my filling seem runny?

The filling needs time and constant stirring on the stovetop to properly thicken. If it’s still too loose after cooling, try gently reheating while stirring, or chill it briefly as it continues to firm up.

Can I use whole pecans instead of chopped?

While chopped pecans help the filling layer evenly, you can absolutely mix in some whole pecans for extra crunch and a beautiful presentation on top. Just know that larger pieces may make slicing a bit more rustic.

How far in advance can I assemble Pecan Pie Cake?

You can assemble Pecan Pie Cake a day in advance. Just keep it refrigerated until you’re ready to serve—it will give the flavors time to meld and the filling to set perfectly between the cake layers.

Final Thoughts

If you’re ready to take your dessert game to the next level, Pecan Pie Cake is calling your name. It’s the ultimate marriage of two classic favorites, always guaranteed to impress and satisfy. Don’t wait for a holiday—gather your ingredients, and let the sweet, nutty joy of this cake become a new family tradition!

Pecan Pie Cake Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 1 hour (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent flavors of pecan pie in cake form with this delicious Pecan Pie Cake recipe. Moist layers of yellow cake are filled with a rich pecan pie filling, creating a delightful dessert perfect for any occasion.

Ingredients

Scale

For the cake:

1 box yellow cake mix (15.25 ounces)
1/2 cup unsalted butter, softened
1/2 cup water
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

For the pecan pie filling:

1 cup brown sugar, packed
1/2 cup light corn syrup
1/3 cup heavy cream
1/4 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups chopped pecans

For garnish (optional):

Whipped cream or vanilla ice cream

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Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Make the cake: In a large bowl, combine cake mix, softened butter, water, eggs, sour cream, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth. Divide batter evenly between the prepared pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
Make the filling: In a medium saucepan over medium heat, combine brown sugar, corn syrup, cream, and butter. Stir until the butter is melted and mixture is smooth. Whisk in eggs, vanilla, and salt, and cook for 4–5 minutes, stirring constantly, until thickened. Remove from heat and stir in chopped pecans. Let cool to room temperature before assembling.
Assemble the cake: Place one cake layer on a serving plate and spoon half of the pecan pie filling over the top, spreading evenly. Add the second cake layer and top with the remaining filling. Let set for 15–20 minutes before slicing.

Notes

Make sure the pecan filling is completely cooled before assembling to prevent the cake from sliding.
This dessert is rich, so smaller slices go a long way.
Store leftovers in the refrigerator.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American