Pecan Pie Cake Recipe

If you love the rich, buttery flavor of pecan pie but want something a little more cake-like and oh-so-moist, then you’re going to adore this Pecan Pie Cake Recipe. It’s got all the gooey caramel pecan goodness you expect from a classic pecan pie, but with a tender, spiced cake base that makes every bite a delightful surprise. Seriously, this recipe has become one of my go-to desserts whenever I want to impress family and friends without sweating over something overly complicated. Stick with me, and I’ll walk you through every step to nail this fantastic treat.

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Ingredients You’ll Need

The beauty of this Pecan Pie Cake Recipe is how these ingredients work together – from buttery pecan caramel to a tender, spiced cake batter. Each component is essential to get that perfect texture and flavor balance, so grabbing quality ingredients makes all the difference.

• Chopped pecans: Toasted or fresh, they add that classic nutty crunch that you’ll adore in every forkful.
• Unsalted butter: Using unsalted lets you control the salt level, plus it adds richness and depth to both the topping and cake.
• Maple syrup: I love how it boosts caramel complexity; if you don’t have maple syrup, honey works well too.
• Brown sugar: Provides moisture and a deeper caramel flavor compared to white sugar alone.
• Corn syrup: Optional, but it helps keep the caramel topping smooth and glossy without crystallizing.
• Salt: Just a little to bring all the sweet and buttery flavors into perfect harmony.
• Vanilla extract: Adds warmth and rounds out the entire flavor profile.
• All-purpose flour: The base for the cake, providing structure without weighing it down.
• Baking powder & baking soda: These leavening agents ensure the cake rises tenderly and evenly.
• Cinnamon powder and grated nutmeg: Spice lovers, this combo gives the cake that cozy, nostalgic flavor.
• Granulated sugar: Sweetens the cake and helps create a light crumb texture.
• Eggs: Room temperature eggs improve the batter’s cohesion and give it lift.
• Buttermilk: I find it adds a subtle tang and keeps the cake moist; if you don’t have buttermilk, you can make a quick substitute with milk and vinegar.

Variations

I love how flexible this Pecan Pie Cake Recipe can be—once I started experimenting, it was so much fun to tailor it to different seasons and tastes. Feel free to get creative with what you sprinkle in or swap out!

• Nut swaps: If pecans aren’t your favorite, walnuts or even hazelnuts work nicely, giving a similar texture but unique flavor.
• Spice twists: Sometimes I add a pinch of ground cloves or cardamom for a more exotic autumn vibe.
• Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking blend for a delicious alternative that won’t compromise texture.
• Sweetener substitutes: Maple syrup can be swapped for honey or agave. Brown sugar might be replaced by coconut sugar for a deeper, earthier sweetness.

How to Make Pecan Pie Cake Recipe

Step 1: Prep Your Pan & Make the Pecan Caramel Topping

Start by greasing a 10-inch round cake pan with some oil and lining it with parchment paper on both the bottom and sides—don’t skip this or your gooey topping might stick. In a medium saucepan, melt together butter, maple syrup, brown sugar, and optionally corn syrup with a pinch of salt over medium heat. Bring this mixture to a gentle boil, then let it simmer for about 3 minutes while stirring to prevent burning. Once it’s shiny and combined, stir in the vanilla and immediately pour the caramel into your prepared pan. Scatter the chopped pecans evenly on top—this will give you that signature crunch when you flip the cake out later. Set the pan aside while you mix the batter.

Step 2: Mix the Spiced Cake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg. I always love whisking the dry ingredients separately — it’s like prepping the spice layer before the magic happens. Next, beat softened butter in a large bowl or stand mixer for about a minute until creamy. Gradually add granulated and brown sugars, beating on medium-high speed until fluffy—this takes around two minutes and makes a huge difference in texture. Now, it’s egg time: add eggs one at a time, making sure each is fully incorporated before the next, and don’t forget to scrape the bowl sides often to keep everything evenly mixed. Stir in the vanilla extract.

Step 3: Bring It All Together & Bake

Add half the dry mixture to the batter on low speed or stir gently by hand, then pour in the buttermilk and mix just until combined. Follow with the rest of the dry ingredients, stirring until smooth but not over-mixed—that’s key to keeping the cake tender. Fold in the chopped pecans last for that extra nutty surprise. Pour the batter carefully over the caramel-pecan layer in your pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, but keep an eye on it; ovens vary, so test doneness using a toothpick in the center—you want it to come out clean or with just a few moist crumbs.

Once baked, let the cake cool in the pan for 15 minutes, then invert it carefully onto a serving plate to reveal that gorgeous pecan caramel topping glistening on top. Let it cool completely before slicing to keep those layers intact.

How to Serve Pecan Pie Cake Recipe

Garnishes

I usually keep garnishes pretty simple here—just a dollop of lightly whipped cream or a scoop of vanilla ice cream because it melts beautifully into the warm, caramelized topping. If I’m feeling fancy, I’ll drizzle some extra maple syrup or sprinkle a little sea salt on top to enhance the flavors just a bit more.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or chai tea, which complements the spices perfectly. For an autumn dinner party, I like serving it alongside fresh fruit salad to balance the richness and brighten the palate.

Creative Ways to Present

I once made mini versions of this Pecan Pie Cake Recipe using muffin tins for a holiday brunch, which were a huge hit. Setting up a dessert board with slices alongside nuts, fresh figs, and cheeses also elevates the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftover pecan pie cake covered loosely with plastic wrap or in an airtight container at room temperature for up to two days. Beyond that, refrigeration helps keep it fresh longer, though I recommend bringing it back to room temp before serving to let the flavors open up.

Freezing

I’ve frozen this cake a few times by wrapping tightly in plastic wrap and then foil—works great! Just thaw it overnight in the fridge, and you’ll barely notice any texture difference. Perfect for making ahead of parties.

Reheating

To reheat, I pop individual slices in the microwave for about 20-30 seconds or warm the whole cake in a low oven (about 300°F) wrapped loosely in foil to avoid drying it out. That way, the caramel topping stays gooey and luscious.

FAQs

Final Thoughts

This Pecan Pie Cake Recipe truly holds a special place in my heart (and my kitchen). It’s that perfect cozy dessert that feels fancy without being stressful, packed with flavors everyone loves. Whether you’re baking it for a holiday, a family gathering, or just because you deserve a sweet treat, I promise you’ll be thrilled with the results. Give it a try and you might just find your new favorite cake—I’m cheering you on every sticky, delicious step of the way!

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