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!!!

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.

Ever...

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.

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 the 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 to make it.

Source: Adapted From Southern Living

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Pecan Pie Cake

Pecan Pie Cake. Three layers of tender, delectable, vanilla cake sandwiched between layers of pecan pie filling, then topped with a lovely caramel glaze.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 6

Author: Kathleen

Ingredients

Cake:

• ▢ 3 Cups Pecans Toasted and Finely Chopped~Divided
• ▢ 1/2 Cup Butter Softened
• ▢ 1/2 Cup Butter Flavored Shortening
• ▢ 2 Cups Sugar
• ▢ 5 Large Eggs Separated
• ▢ 1 Tablespoon Vanilla
• ▢ 2 Cups All-Purpose Flour
• ▢ 1 Teaspoon Baking Soda
• ▢ 1 Cup Buttermilk Well Shaken
• ▢ 3/4 Cup Dark Corn Syrup

Pecan Pie Filling:

• ▢ 1/2 Cup Dark Brown Sugar Firmly Packed
• ▢ 3/4 Cup Dark Corn Syrup
• ▢ 1/3 Cup Cornstarch
• ▢ 4 Egg Yolks
• ▢ 1 1/2 Cups Half-And-Half
• ▢ 1/8 Teaspoon Salt
• ▢ 3 Tablespoons Butter
• ▢ 1 Teaspoon Vanilla

Caramel Glaze:

• ▢ 1/2 Cup Brown Sugar Firmly Packed
• ▢ 1/4 Cup Butter
• ▢ 3 Tablespoons Milk
• ▢ 1 Teaspoon Vanilla
• ▢ 1 Cup Powder Sugar
• ▢ 1 Cup Pecans Chopped

Instructions

• Preheat the oven to 350 degrees.
• Generously butter 3-9" inch round cake pans. Sprinkle 2 cups of the chopped pecans evenly into the cake pans and shake to coat.
• In a medium mixing bowl, beat 1/2 cup butter and the shortening with an electric mixer, at medium speed, until well mixed and fluffy; gradually add sugar and beat well. Add the egg yolks, 1 at a time, mixing well after each addition. Mix in vanilla.
• Mix the flour and baking soda to the butter mixture on low speed, alternating with the buttermilk, beginning and ending with the flour. Add the remaining 1 cup of the pecans.
• In another medium mixing bowl, beat the egg whites until the peaks are stiff. Gently fold half the egg whites into the cake batter. Fold the remaining egg whites into batter, being careful not to overmix. Add the batter to prepared baking pans.
• Bake the cakes in the preheated oven for approximately 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Place the pans on a wire rack to cool for 10 minutes. Invert the cakes onto a wax paper lined wire rack. Brush the tops and the sides of the cakes with corn syrup and cool completely. (I wrap the completely cooled cakes in plastic wrap and refrigerate overnight).
• Meanwhile, make the pecan pie filling; in a heavy bottom 3 quart saucepan, whisk together the first 6 ingredients until smooth.
• Over medium heat, bring the mixture to a boil, whisking constantly; boil for 1 minute or until mixture is nice and thick. Remove from heat and stir in the butter and vanilla. Place a sheet of wax paper directly on the surface to avoid a film from forming. Chill at least 6 hours. (I chill it overnight)
• Assemble the cake by placing the first layer of cake, pecan side up and spreading half the pecan pie filling on it. Repeat with the second layer of cake, and filling, then top with the last layer of cake, pecan side up.
•  When cake is assembled, make the glaze. In a heavy bottomed 2 quart saucepan, bring the brown sugar, butter, and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.
• . Add vanilla and powdered sugar and using a hand-held electric mixer, beat on medium speed until smooth. Pour quickly over assembled cake and sprinkle with pecans.
•  

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Nutrition

Calories: 1967kcal | Carbohydrates: 242g | Protein: 20g | Fat: 108g | Saturated Fat: 34g | Cholesterol: 370mg | Sodium: 757mg | Potassium: 607mg | Fiber: 7g | Sugar: 193g | Vitamin A: 1585IU | Vitamin C: 1.2mg | Calcium: 261mg | Iron: 5.3mg

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