This pecan pie cake rescued Calvin from a Food Monster, at least that’s how my husband and I interpreted his words. And I am sure this pecan pie cake will rescue you from hungry guests who want something sweet and rich for a dessert. Serve this with a cup of freshly brewed coffee or tea and the food monster will not get to you!
Our friend over at Shugary Sweets has this to say about the recipe:
“Today’s awesome cake happened to be one of those desserts that came about in my kitchen when it was full. Full, as in, too many treats already filled my fridge and counters!”
This pecan pie cake recipe is a sinful recipe that will have your guests clamoring for more slices! So just in case, make sure you have extra!
Ingredients
FOR THE CAKE:
- 5 egg whites from Eggland’s eggs, room temperature
- 3/4 cup Borden milk
- 3/4 cup Land O Lakes unsalted butter, softened
- 1 3/4 cup Domino granulated sugar
- 2 1/2 cupBob’s Red Mill cake flour
- 1 Tbsp Clabber Girl baking powder
- 1/2 tsp kosher salt
- 1 tsp McCormick cinnamon
- 1 tsp McCormick ground nutmeg
- 1 tsp McCormick ground ginger
FOR THE FILLING:
- 1 cup Domino light brown sugar, packed
- 1/2 cup KARO dark corn syrup
- 1/2 cup Borden heavy cream
- 1/4 cup Land O Lakes unsalted butter, softened
- 1/2 tsp kosher salt
- 1 tsp McCormick vanilla extract
- 2 cup Fisher chopped pecans
FOR THE FROSTING:
- 1 package (8oz) Philadelphia cream cheese, softened
- 1/2 cup Land O Lakes unsalted butter, softened
- 1 cup Domino light brown sugar, packed
- 3 cup Domino powdered sugar
- 1/4 cup Fisher pecan halves, for garnish
Instructions
- Begin by making the filling first. You can do this night before, or before preparing the cake.
- In a small saucepan, combine the brown sugar, KARO dark corn syrup, heavy cream, butter and salt. Heat over medium heat until mixture begins to boil, stirring constantly.
- Once boiling, continue to stir and boil for one full minute. Remove from heat and add in the vanilla extract and chopped pecans. Chill in the refrigerator until it thickens, at least two hours (or overnight).
- For the cake, preheat oven to 350 degree F. Prepare 2- 9inch cake pans by spraying with non stick baking spray. Set aside.
- In a small bowl, combine egg whites with 1/4 cup of the milk. Mix and set aside.
- In a large mixing bowl, beat butter and sugar until creamy (about 2-3 minutes). Add in the dry ingredients and mix until combined, scraping down the sides of the bowl as needed. Beat in the egg white mixture and slowly add the remaining 1/2 cup milk. Beat for a full 3 minutes.
- Pour batter into prepared cake pans. Bake for 25-30 minutes. Remove and cool for 5 minutes in the pan. Then invert on wire racks and cool completely.
- For the frosting, beat cream cheese, butter, brown sugar and powdered sugar for 5 minutes, scraping down the sides of the bowl as needed.
- To assemble cake, lay one layer of cooled cake on a cake plate. Make sure the dome of the cake has been sliced off, so that the cake is level. Top with the chilled and thickened pecan pie filling. Then top with the second cake layer. Spread a thin layer of the frosting on sides and top of cake to make a crumb coating. Chill for 15 minutes in the refrigerator.
- Spread the remaining frosting over the cake and garnish with pecans. Keep cake chilled until ready to serve. Then let rest at room temperature for 15 minutes. ENJOY!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you don’t have bake even strips, just use a serrated knife to cut the dome off the top of your cake. This is especially important for the bottom layer. You don’t want the pecan pie filling oozing out the sides too much.
Thanks again to Shugary Sweets for this amazing recipe.
