Description
This Pecan Pie Cake is a delightful fusion of rich butter pecan cake layers filled with a luscious pecan pie filling and topped with creamy, smooth cream cheese frosting. Combining the classic flavors of pecan pie and a moist cake, this dessert is perfect for special occasions or any time you crave a nutty, sweet treat.
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, bake, and cool the cake layers: In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and 3 eggs. Mix until smooth. Pour the batter evenly into prepared cake pans. Bake according to the cake mix package instructions (typically around 350°F for 25-30 minutes) until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
- Cook the pecan pie filling until thickened, then cool: In a saucepan over medium heat, whisk together granulated sugar, light corn syrup, melted butter, beaten eggs, and vanilla extract. Stir constantly until mixture thickens slightly, about 5-7 minutes; do not boil to prevent eggs from scrambling. Remove from heat and fold in chopped pecans. Allow the filling to cool to room temperature.
- Whip up the cream cheese frosting until smooth: Using a mixer, beat softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar, continuing to beat until fluffy. Mix in vanilla extract until well combined.
- Assemble the cake by layering cake, pecan pie filling, and frosting: Place one cake layer on a serving plate. Spread a thick layer of pecan pie filling evenly over the cake. Top with the second cake layer. Frost the top and sides of the assembled cake with cream cheese frosting using an offset spatula for an even finish.
- Garnish with chopped pecans and enjoy: Sprinkle additional chopped pecans on top of the frosted cake for extra texture and decoration. Chill if desired before serving to set the frosting.
Notes
- Ensure the pecan pie filling does not boil to avoid curdling the eggs.
- Allow both the cake layers and pecan pie filling to cool fully before assembling to prevent frosting from melting.
- For easier slicing, chill the assembled cake for an hour before serving.
- Use fresh pecans for the best flavor and texture.
- This cake can be stored covered in the refrigerator for up to 3 days.
