Pecan Pie Cake
Yield: Makes 12 servings
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Bake: 25 Minutes
- 2 cups finely chopped pecans, toasted
- 1 recipe Pecan Pie Cake Batter
- 3/4 cup dark corn syrup
- 1 recipe Pecan Pie Filling
- Garnishes: raspberries, fresh mint sprigs
- 1. Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans. Spoon Pecan Pie Cake Batter evenly into prepared pans.
- 2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers evenly with corn syrup, and cool completely.
- 3. Place 1 cake layer, pecan side up, on a serving plate. Spread top with half of Pecan Pie Filling. Place second layer, pecan side up, on top; spread top of cake layer with remaining filling. Top with remaining layer, pecan side up. Garnish slices, if desired.
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