Pecan Pie Cake Recipe

There’s something truly magical about combining two classic desserts into one showstopping treat. Enter the Pecan Pie Cake—a rich, buttery cake layered with the gooey caramelized goodness of pecan pie. This recipe gives you the best of both worlds. The soft, spiced cake blends perfectly with the nutty caramel topping, delivering a slice of Southern comfort with every bite.

Whether you’re planning for the holidays, a cozy fall gathering, or simply want to impress your guests with a unique dessert, this Pecan Pie Cake is sure to steal the spotlight. In this blog post, we’ll walk you through the ingredients, step-by-step instructions, and tips for achieving the perfect texture and flavor.

Why You’ll Love This Pecan Pie Cake

This cake isn’t just delicious—it’s memorable. With its rich caramel layer, toasted pecans, and soft, spiced cake, it brings comfort and indulgence to the table. Here’s why it’s bound to become your new favorite:

• Combines the nutty, sticky magic of pecan pie with the fluffiness of cake

• Perfect balance of sweetness and spice

• Ideal for celebrations and special occasions

• Can be made ahead of time and refrigerated

Ingredients You’ll Need

Let’s break down the two main components: the Pecan Caramel Topping and the Pecan Pie Cake Batter.

Pecan Caramel Topping

• 1 1/2 cups chopped pecans (150 grams)

• 6 tbsp unsalted butter (85 grams)

• 1/3 cup maple syrup (78 ml)

• 1/2 cup brown sugar (110 grams)

• 2 tbsp corn syrup (optional but enhances texture)

• 1/4 tsp salt

• 1/2 tsp vanilla extract

Pecan Pie Cake Batter

• 2 cups all-purpose flour (255 grams)

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon powder

• 1/2 tsp grated nutmeg

• 1 cup unsalted butter (226 grams)

• 1 cup granulated sugar (200 grams)

• 1/4 cup brown sugar (55 grams)

• 3 large eggs, at room temperature

• 1/2 tbsp vanilla extract

• 1/2 cup buttermilk

• 1/2 cup chopped pecans (50 grams)

Step-by-Step Instructions

Let’s get baking! Follow these instructions for a cake that’s moist, flavorful, and topped with a sticky, crunchy pecan layer.

Step 1: Prepare the Caramel Topping

Grease and line a 9″x2.5″ round cake pan with parchment paper. In a saucepan, combine butter, maple syrup, brown sugar, corn syrup (optional), and salt. Bring to a boil and simmer for 3 minutes. Stir in vanilla, then pour the caramel into the cake pan. Evenly sprinkle chopped pecans over the caramel. Set aside.

Step 2: Mix the Cake Batter

In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream butter with granulated and brown sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. Add half the flour mixture, mix, then add buttermilk. Mix in remaining flour, then fold in chopped pecans.

Step 3: Assemble and Bake

Pour the batter over the caramel-pecan layer in the cake pan and spread evenly. Bake in a preheated 350ºF oven for 40–45 minutes, or until a toothpick inserted comes out clean.

Step 4: Cool, Flip, and Serve

Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then invert onto a plate. Carefully peel off the parchment to reveal the gooey pecan topping. Serve warm with ice cream or whipped cream.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is perfect for a Thanksgiving table, but it’s also welcome at Sunday brunches, potlucks, or just a cozy night at home.

Storage Tips

You can store the Pecan Pie Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds before serving.

Final Thoughts

This Pecan Pie Cake recipe is a guaranteed crowd-pleaser. It’s warm, rich, buttery, and packed with flavor. The spiced cake balances perfectly with the sticky, nutty topping. Once you try it, you’ll find yourself making it again and again.

Whether it’s for the holidays or an everyday indulgence, this cake brings warmth and sweetness to any moment. So preheat your oven, grab your pecans, and treat yourself to a slice of Southern bliss.

Must Try Dark Chocolate Cheesecake Recipe

Pecan Pie Cake Recipe

Delicious and rich Pecan Pie Cake recipe with caramel pecan topping and spiced buttery cake—perfect for holidays and cozy desserts!

Type: Dessert

Cuisine: American

Keywords: pecan pie cake, pecan cake, caramel pecan dessert, holiday cake, Thanksgiving dessert, pecan caramel topping

Recipe Yield: 10 servings

Calories: Approximately 480 per serving

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 10 minutes

Recipe Ingredients:

• 1 1/2 cups chopped pecans (150g)
• 6 tbsp unsalted butter (85g)
• 1/3 cup maple syrup (78ml)
• 1/2 cup brown sugar (110g)
• 2 tbsp corn syrup (optional)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour (255g)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp grated nutmeg
• 1 cup unsalted butter (226g)
• 1 cup granulated sugar (200g)
• 1/4 cup brown sugar (55g)
• 3 large eggs (room temperature)
• 1/2 tbsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped pecans (50g)

Recipe Instructions:

Prepare the Caramel Topping:

Grease and line a 9"x2.5" round cake pan with parchment paper. In a saucepan, combine butter, maple syrup, brown sugar, corn syrup (optional), and salt. Bring to a boil and simmer for 3 minutes. Stir in vanilla, then pour the caramel into the cake pan. Evenly sprinkle chopped pecans over the caramel. Set aside.

Mix the Cake Batter:

In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream butter with granulated and brown sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. Add half the flour mixture, mix, then add buttermilk. Mix in remaining flour, then fold in chopped pecans.

Assemble and Bake:

Pour the batter over the caramel-pecan layer in the cake pan and spread evenly. Bake in a preheated 350ºF oven for 40–45 minutes, or until a toothpick inserted comes out clean.

Cool, Flip, and Serve:

Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then invert onto a plate. Carefully peel off the parchment to reveal the gooey pecan topping. Serve warm with ice cream or whipped cream.