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

Gallery

Charles Walton

Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
1 (3-layer) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cakepans; shake to coat bottoms and sides of pans.

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  • Beat 1/2 cup butter and shorteningat medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.

  • Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

  • Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not overmix.) Pour batter into prepared pans.

  • Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops andsides of layers with corn syrup, and cool completely.

  • Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

  • Arrange Pastry Garnish on and around cake, if desired.