Pecan Pie Cake

Pecan Pie Cake

Are you a cake person or a pie person?

Generally, I must say, I’m mostly a cake person.

But sometimes, my inner pie side asserts itself and my love of cake falls to the wayside and I’m all about pie.

Have you ever felt that way?

Well, on Thanksgiving, I let my inner pie self free and revel in all the glorious pies that are fundamental to Thanksgiving.

As wonderful as this pie world is, I do indeed miss my cake!

Then I saw this CAKE!!!
Pecan Pie Cake

Where has this amazing cake been all my life?

Fortunately for me, I found it, tweaked it, and now it’s a family favorite that will always be on our Thanksgiving table.

3 Layers of tender, delectable, sweet vanilla cake sandwiched between layers of pecan pie filling, then topped with a lovely caramel glaze.

Oh, did I mention it’s also loaded with rich, yummy pecans?

This cake is a dream come true.

Imagine that a yummy cake and a pecan pie got married……..Lol!

My son took one bite of this and said that this cake was the best thing I’d ever baked.


Hubs was speechless until he had his second piece, then he couldn’t stop talking about how much he loved it!

My daughter loved how beautiful it was and said that the caramel glaze made the cake.

Pecan Pie Cake

Recipe Notes:

This cake takes a bit of time to prepare and assemble.

It’s definitely not the dessert you’re going to start at 3 in the afternoon and serve on the same night after dinner.

It’s best to make both the layers of cake and the pecan pie filling the day before you want to serve the cake and then refrigerate them.

That way, all you have to do on serving day,  is make the caramel glaze and assemble the cake.

Refrigerating both components also helps to firm them both up, making them much easier to work with, and assembly a snap.

I like to toast the pecans before I use them in the recipe to enhance their natural flavors.

The caramel glaze begins to harden quickly so make sure you have the cake totally assembled and ready before you start make it.
Pecan Pie Cake

Source:Adapted From Southern Living

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