Pecan Pie Cake
Bring the best of pecan pie to a Thanksgiving-worthy layer cake. This way, you'll never have to choose between a slice of cake and a piece of pie again.
Recipe by Southern Living October 1998
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12/14/2016
I made this cake for a birthday and everyone said it was the best cake they've ever had! And my family has eaten a lot of cake! Definitely will be making this again
11/25/2016
I have the October 1998 Southern Living Magazine that featured this recipe. I finally made it for Thanksgiving Dinner this year and it turned out wonderfully moist and so tasty. I live in Colorado at an altitude of 7500 feet, and so I had to adjust some of the amounts of the ingredients. It baked perfectly. I love the idea of adding sugared pecans that a reviewer suggested ! This was my first time to bake and assemble this cake, but it won't be my last !!
04/10/2012
I have made this cake for about 10 years! It is absolutely beautiful and the taste... there is nothing like it! I also make sugar coated pecans as a garnish... yum! This cake gets easier to make each time! Don't let a complicated cake get in the way of your enjoyment! YUM!
03/24/2012
This is an absolutely decadent recipe! I made this for my parents' visit and my dad and husband raved (Mom gave it 3 stars, but she's a hard sell!). I followed the recipe exactly and it turned out beautiful. As the previous reviewer said, the pecans didn't stick to the sides of the pan but that really didn't make that much difference. It is a bit of work, but totally worth it. I will be making it again.
12/01/2011
I made this for Thanksgiving this year. I thought that the filling would have more a pecan pie taste to it but I was disappointed. The pecans didn't really stick to the sides of the pans either ... Next time (IF there is a next time) I won't even bother with that step. Yes, my pans were generously buttered but no, the finely chopped pecan pieces did not stick. Overall I was disappointed in the recipe and felt it wasn't worth the time or effort to have it as a Thanksgiving recipe. On the plus side I used the leftover egg whites to augment the meringue in my mother-in-law's chocolate pie recipe.
11/25/2011
I first tasted this when a friend brought it to my home. Since then I have made it as have both my daughters-in-law. We all agree it is so delicious it is almost sinful. Takes time and care to assemble but it is worth the effort. We did not use the pastry trim but did spread a little of the filling on sides of the layers. When I took it to a potluck everyone raved and some asked for a piece to take home.
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