Pecan Pie Layer Cake is a showstopper dessert for the holidays. A thick layer of pecan pie filling is sandwiched between two layers of brown sugar cake and the whole thing is covered in lots and lots of brown sugar icing.
I know most people associate pumpkin pie with Thanksgiving, but for me it is all about the pecan pie. It’s my very favorite fall pie.
I’m a huge fan of pies for the holidays but sometimes a cake is in order. You can feed alot of people with a cake!
And this Pecan Pie Layer Cake will be loved by all. It has buttery cake layers with crunchy pieces of pecan, a rich and gooey sweet filling and a light and creamy brown sugar frosting. This is one delicious cake!
Pecan Pie Layer Cake has a a thick layer of pecan pie filling sandwiched between two layers of brown sugar cake, covered in lots of brown sugar icing.
- 1 1/2 cups chopped toasted pecans
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups firmly packed dark brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 2/3 cup granulated sugar
- 1/2 cup dark corn syrup
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened and divided
- 4 1/2 to 5 cups powdered sugar
- 1 tablespoon milk
Preheat oven to 350 degrees. Spray 2 (9-inch) cake pans with cooking spray with flour. Line bottom of pans with parchment paper and lightly spray parchment paper.
Sprinkle the chopped pecans in the bottoms of the pans.
Using an electric mixer, beat butter and dark brown sugar at medium speed until fluffy, about 3 to 4 minutes. Be sure to scrape down the sides of the bowl to evenly mix everything.
Add eggs one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, and salt.
Add flour mixture, alternating with milk, beating just until combined after each addition. (Add flour mixture in 3 additions and milk in 2).
Beat in vanilla.
Divide batter evenly between the prepared pans, smoothing out the top with a spatula.
Bake 32 to 36 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans 10 minutes and then remove from pans to cool completely.
In a medium saucepan, stir together pecans, sugar, corn syrup, melted butter, egg, egg yolk, vanilla, and salt.
Bring to a boil over medium-high heat, stirring frequently. Simmer and stir for about 3 minutes.
Pour into a bowl and let cool to room temperature.
Spread pecan filling on top of one cake layer. Place the second layer on top.
In a small saucepan, bring brown sugar, water, and salt to a boil. Stir until sugar is dissolved. Add 1/2 cup butter, stirring until melted. Let cool to room temperature.
Combine cooled brown sugar mixture and remaining butter in a mixing bowl and beat with an electric mixer until smooth.
Gradually beat in powdered sugar.
Beat in milk. Spread frosting on top and sides of cake.
recipe adapted from Taste of the South
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