Pecan Pie Cake

Wow, I am so happy to share my Pecan Pie Cake with you. It is sweet, crunchy, and oh so yummy. Let me tell you more.

I use lots of pecans to make it crunchy. The gooey middle tastes like pie. And, um, it feels like a cake, too!

I feel so warm and cozy when I eat it. It makes me think of my family. I just know you will love it, too.

So, let’s make one together. Grab your bowl and pecans. Let’s bake right now!

Why You’ll Love This Recipe

• Best of Both Worlds: Combines the flavors of pecan pie and a soft, buttery cake.
• Rich and Moist: The cake has a soft crumb, and the pecan caramel topping adds a gooey, buttery texture.
• Perfect for Special Occasions: A stunning cake for Thanksgiving, Christmas, or birthdays.
• No Special Equipment Needed: You don’t need a fancy mixer—just a whisk, a mixing bowl, and a cake pan.
• Make-Ahead Friendly: The flavors develop beautifully when the cake sits overnight, making it an ideal make-ahead dessert.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour 35 minutes

Servings

This recipe makes a 9-inch round cake, serving 10-12 people.

Difficulty Level

• Beginner-friendly – No advanced techniques required.
• A bit of patience needed for the caramel pecan topping, but it’s worth it!

Required Kitchen Tools

To achieve the perfect Pecan Pie Cake, you’ll need a few essential tools:

• 9-inch round cake pan – A springform pan works well, too.
• Mixing bowls – One for dry ingredients, one for wet ingredients.
• Electric mixer (hand or stand) – Makes creaming the butter and sugar easier.
• Whisk – For incorporating dry ingredients evenly.
• Saucepan – To make the rich pecan caramel topping.
• Cooling rack – Helps the cake cool evenly.
• Spatula – For smooth batter mixing.

Ingredients for Pecan Pie Cake

For the Pecan Caramel Topping:

This caramelized pecan topping is buttery, nutty, and rich—it’s what gives this cake its signature pecan pie flavor.

• 1 cup chopped pecans – Toasted for extra flavor.
• ½ cup unsalted butter – Adds richness to the topping.
• ½ cup maple syrup – Gives a deep caramelized sweetness.
• ½ cup brown sugar – Enhances the caramel notes.
• ¼ cup corn syrup – Helps prevent crystallization for a smooth caramel.
• ¼ teaspoon salt – Balances the sweetness.
• 1 teaspoon vanilla extract – Adds depth to the flavor.

For the Pecan Pie Cake Batter:

This cake is buttery, soft, and infused with warm spices, complementing the caramel pecan topping perfectly.

• 2 ½ cups all-purpose flour – Provides structure and stability.
• 2 teaspoons baking powder – Helps the cake rise.
• ½ teaspoon baking soda – Ensures a soft texture.
• ½ teaspoon salt – Balances the sweetness.
• 1 teaspoon cinnamon powder – Adds warmth and depth.
• ½ teaspoon grated nutmeg – Enhances the spice profile.
• ¾ cup unsalted butter, softened – Creates a tender, rich cake.
• 1 cup granulated sugar – Provides sweetness and structure.
• ½ cup brown sugar – Deepens the caramel flavors.
• 3 large eggs – Adds moisture and helps with structure.
• 2 teaspoons vanilla extract – Enhances the flavor.
• 1 cup buttermilk – Keeps the cake soft and moist.
• ¾ cup chopped pecans – Adds crunch and nuttiness.

Step 1: Prepare the Pecan Caramel Topping

The pecan caramel topping is the soul of this cake, creating a buttery, caramelized layer that bakes into the top of the cake.

1. Toast the Pecans

Toasting pecans enhances their natural nutty aroma and adds extra crunch.

• Preheat a dry skillet over medium heat.
• Add the chopped pecans and toast for 2-3 minutes, stirring frequently.
• When they become fragrant and slightly darker, remove from heat and set aside.

2. Make the Caramel Sauce

• In a medium saucepan, melt ½ cup unsalted butter over medium-low heat.
• Once melted, add ½ cup maple syrup, ½ cup brown sugar, and ¼ cup corn syrup. Stir gently.
• Bring the mixture to a gentle simmer, stirring occasionally.
• Let it cook for 3-5 minutes, until the mixture thickens slightly.
• Remove from heat and stir in ¼ teaspoon salt and 1 teaspoon vanilla extract.

3. Assemble the Topping

• Grease a 9-inch round cake pan (or line it with parchment paper).
• Pour the caramel sauce into the bottom of the pan.
• Sprinkle the toasted pecans evenly over the caramel.
• Set aside while preparing the cake batter.

Step 2: Prepare the Pecan Pie Cake Batter

Now, we’ll create a buttery, moist cake that will pair perfectly with the caramelized pecan topping.

1. Mix the Dry Ingredients

• In a large mixing bowl, whisk together:
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon grated nutmeg
• Set this aside.

2. Cream the Butter and Sugars

• In another large bowl, beat ¾ cup softened unsalted butter with an electric mixer on medium speed for 1-2 minutes, until creamy.
• Add 1 cup granulated sugar and ½ cup brown sugar. Beat for another 2-3 minutes, until the mixture is fluffy and light in color.

3. Add the Eggs and Vanilla

• Beat in 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Stir in 2 teaspoons vanilla extract.

4. Alternate Adding the Dry Ingredients and Buttermilk

• Reduce the mixer speed to low.
• Add ⅓ of the dry ingredients, followed by ½ cup buttermilk. Mix just until combined.
• Repeat this step, alternating between dry ingredients and the remaining ½ cup buttermilk, until fully incorporated.
• Be careful not to overmix, as this can make the cake dense.

5. Fold in the Pecans

• Gently fold in ¾ cup chopped pecans using a spatula.

1. Layer the Batter Over the Pecan Caramel Topping

• Carefully spoon the cake batter over the caramel-pecan mixture in the cake pan.
• Use a spatula to gently spread the batter, ensuring an even layer.
• Be careful not to mix the layers—the caramel and pecans should stay at the bottom.

2. Bake the Cake

• Preheat your oven to 350°F (175°C).
• Place the cake in the center rack of the oven.
• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• If the cake appears to be browning too quickly, tent a piece of foil loosely over the top for the last 10 minutes.

3. Cool the Cake

• Once baked, remove the cake from the oven and let it sit in the pan for 10 minutes.
• This allows the caramel topping to set slightly, making it easier to invert.

Step 4: Flip the Cake (The Exciting Part!)

Flipping the cake while it’s still warm is crucial to get the beautiful caramelized pecan top without it sticking to the pan.

How to Flip the Cake Perfectly

1. Place a serving plate or cake stand over the top of the cake pan.
2. Using oven mitts, firmly grip both the pan and the plate together.
3. Quickly but carefully flip the cake upside down.
4. Let it sit for 1-2 minutes before gently lifting the pan.
5. If any pecans stick to the pan, simply scoop them off and rearrange them on top of the cake.

You should now have a beautifully caramelized pecan topping with a soft and buttery cake underneath!

How to Serve Pecan Pie Cake

This cake is rich, buttery, and full of caramelized pecan goodness, making it perfect on its own. However, you can elevate it even more with these serving ideas:

1. Serve Warm or at Room Temperature

• For a gooey, melty caramel texture, serve the cake warm right after flipping.
• If you prefer a firmer topping, let it sit at room temperature for 30 minutes before slicing.

2. Pair It With a Sauce or Topping

• Vanilla Ice Cream: The cool creaminess complements the warm caramel topping.
• Whipped Cream: Lightens the richness of the cake.
• Caramel Drizzle: For extra indulgence, drizzle additional caramel sauce over each slice.
• Maple Syrup: Enhances the nutty, buttery flavors.

3. Slice and Enjoy

• Use a sharp serrated knife to cut clean slices.
• Serve on a warm plate for an extra cozy feel.

How to Store Pecan Pie Cake

This cake stores well, making it great for make-ahead desserts or leftovers.

1. Room Temperature Storage (Best for 1-2 Days)

• Keep the cake covered with plastic wrap or foil on the counter for up to 2 days.
• Store in a cool, dry place away from direct sunlight.

2. Refrigeration (Best for 3-5 Days)

• Wrap the cake tightly in plastic wrap or store in an airtight container.
• Refrigerate for up to 5 days.
• Before serving, let it sit at room temperature for 15 minutes, or warm it in the microwave for 10-15 seconds.

3. Freezing (Best for 2-3 Months)

• Wrap individual slices in plastic wrap and then foil to prevent freezer burn.
• Place in an airtight container or freezer-safe bag.
• When ready to eat, thaw in the fridge overnight, then warm in the oven at 300°F (150°C) for 10 minutes.

Variations for Pecan Pie Cake

Want to put your own twist on this cake? Here are some fun variations to try:

1. Chocolate Pecan Pie Cake

• Add ½ cup mini chocolate chips to the cake batter for a chocolatey twist.
• Drizzle melted dark chocolate over the caramel pecan topping.

2. Bourbon Pecan Pie Cake

• Add 1 tablespoon bourbon to the caramel sauce for a deeper, smokier flavor.
• Use brown butter instead of regular butter in the cake for a nutty richness.

3. Spiced Pecan Pie Cake

• Add ½ teaspoon ground ginger and ¼ teaspoon cloves for a warm, spiced cake.
• Top with a cinnamon whipped cream for extra flavor.

4. Gluten-Free Version

• Replace the all-purpose flour with 1:1 gluten-free flour blend.
• Ensure all ingredients, including baking powder, are certified gluten-free.

5. Dairy-Free Version

• Substitute vegan butter for regular butter.
• Use almond milk + 1 teaspoon vinegar instead of buttermilk.

Nutrition Information

Serving Size	Calories	Total Fat	Carbs	Sugar	Protein
1 slice (1/12 of cake)	~380 kcal	18g	52g	35g	4g

Note: These values are estimates and may vary based on ingredient brands and substitutions.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day because the caramel topping soaks into the cake. Store it in an airtight container and serve at room temperature.

2. Can I use a boxed cake mix?

You can, but the homemade batter has a richer flavor. If using a mix, choose a vanilla or butter cake mix and follow the instructions for adding pecans.

3. Can I use honey instead of corn syrup?

Yes! Honey works well but will slightly change the flavor. Maple syrup is another great alternative.

Conclusion

This Pecan Pie Cake is a dessert lover’s dream, combining the gooey richness of pecan pie with the buttery softness of cake. Whether served warm with ice cream or plain with coffee, it’s sure to be a hit at any gathering.