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Pecan Pie Cake

Pecan Pie Cake

Southern Living DECEMBER 2006

  • Yield: Makes 12 servings
  • Prep time:15 Minutes
  • 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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