Pecan Pie

Who doesn’t love a great Pecan Pie??  It’s such a classic… a sweet, buttery, almost caramely flavored filling filled with rich nutty pecans!

This Pecan Pie cake isn’t a pie, but it has the delicious flavors of one!  Soft buttery layers of cake & pecans with a gooey rich filling that is just incredible.  The whole cake is then frosted in a very lightly sweetened fresh whipped cream for a treat that is completely out of this world!

There are a few steps to putting this together but we love this cake so it’s definitely worth it!  You can make the filling (and even the layers) the day before.  The cake is best if it sits for a few hours once assembled.  Take it out of the fridge at least 30 minutes before serving.

My husband loves this cake.  Once sliced, he drizzles the cake with a little bit of cream from the fridge to make it extra special!



2 cups pecans chopped
3/4 cup butter softened
2 cups white sugar
5 eggs separated
1 tablespoon vanilla extract
1 cup milk
1 tablespoon lemon juice
2 cups flour
1 1/2 teaspoons baking soda
1 cup chopped pecans
1/3 cup caramel sauce
1/3 cup light cream
1/2 cup packed brown sugar
1/3 cup cornstarch
3/4 cup dark corn syrup
2 egg yolks
1 egg
1 1/2 cups light cream
2 tablespoons butter
1 teaspoon vanilla extract
2 cups heavy cream
3 tablespoons powdered sugar
additional pecans for decorating optional
Cream for serving
Follow Spend With Pennies on Pinterest



  • Preheat oven to 350 degrees.
  • Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
  • Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  • With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
  • In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.

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