★★★★★

Pecan Pie Cake

Delicious layers of homemade Spice Cake with a Pecan Pie filling. This Pecan Pie cake is topped with a creamy Brown Sugar frosting! Drooling yet?

Love Pecan Pie? Don’t miss my favorite Pecan Pie Bundt Cake recipe! Or these creamy, delicious Pecan Pie Cheesecake Bars for the perfect holiday treat.

Today, though, it’s all about the Pecan Pie Cake.

Pecan Pie Cake: double layer spice cake, from scratch, with a pecan pie filling and brown sugar frosting! This is a must have dessert!!! #thinkfisher

Why This Recipe is Best

This isn’t just an everyday cake with a few pecans thrown on top, folks. When I say it is a Pecan PIE cake, I mean it.

Starting with a spike cake base, you sandwich real pecan pie filling between the layers. You get moist cake with sticky pecan crunch in every bite of this dessert!

And I haven’t even mentioned the frosting yet. A simple cream cheese frosting gets a richer flavor from the addition of brown sugar that pairs beautifully with the pecan flavor.

This cake is MUST try if you love all things pecan!

Pecan Pie Cake: double layer spice cake, from scratch, with a pecan pie filling and brown sugar frosting! This is a must have dessert!!! #thinkfisher
Pecan Pie Cake: double layer spice cake, from scratch, with a pecan pie filling and brown sugar frosting! This is a must have dessert!!!

Ingredient Notes

  • Karo corn syrup – Dark corn syrup is a must for getting a deep caramelized flavor in the pecan pie filling.
  • Pecans – Fishers nuts are my go-to for baking. You need both pecan halves and the pieces for this recipe (or you can chop the halves into smaller bites yourself!).
  • Cake flour – For cakes with a light crumb, cake flour is a must! You can substitute all purpose flour if needed by the finished cake will be more dense.

I started with my from scratch, spice cake recipe to make this Pecan Pie Cake. If you want to save yourself a step and use a boxed mix, go for it!

I enjoy making homemade cakes from scratch, but I’ve used plenty of mixes too. Your call, I’ll never know!

Pecan Pie Cake: double layer spice cake, from scratch, with a pecan pie filling and brown sugar frosting! This is a must have dessert!!! #thinkfisher

Step by Step Instructions

STEP 1. Pecan filling

Heat the brown sugar, KARO dark corn syrup, heavy cream, butter and kosher salt until it begins to boil. Let it boil for a full minute, stirring constantly. Remove the pot from the stove and stir in the chopped nuts and vanilla extract. Let the mixture cool to thicken up before adding it to the cake layers.

STEP 2. Bake your cakes

Combine the egg whites with milk in a small bowl. In a large bowl, beat the butter and sugar, then add all the dry ingredients followed by the egg whites and milk.

Pour the batter into prepared layer cake pans and bake for 25 minutes.

STEP 3. Brown sugar frosting

While the cakes are baking, beat together the cream cheese, butter, brown sugar and powdered sugar until the frosting is fluffy and smooth.

STEP 4. Assemble the cake

Place one of the cakes on a cake plate. Make sure the dome of the cake has been sliced off, so that the cake is level.

Top with the pecan pie filling, followed by the second cake later. Then top with the second cake layer. Spread a thin layer of the frosting over the cake top and sides, then chill for 15 minutes.

Spread the remaining frosting over the cake and garnish with pecan halves (or pieces, if preferred). Keep the cake in the refrigerator until 15 minutes before serving.

Slice and enjoy!

Tips & Tricks

  • Make sure the cake layers are level before stacking. I’ve mentioned before, I love using bake even strips to get a nice level cake. If you don’t have them yet (and you really should!!) just use a serrated knife to cut the dome off the top of your cake. This is especially important for the bottom layer. You don’t want the pecan pie filling oozing out the sides too much.
  • Make the pecan pie filling the night before. I like to do this so it has plenty of time to thicken.
  • Keep cold. Store the cake in the fridge to kee[ the pecan layer from getting too soft and oozing out. Remove it from the fridge 15 minutes before serving to let it soften a bit.
Pecan Pie Cake: double layer spice cake, from scratch, with a pecan pie filling and brown sugar frosting! This is a must have dessert!!!

Recipe FAQs

Can I use all purpose flour instead of cake flour?

You CAN but the cake will be denser with a firmer crumb. You can also substitute a boxed spice cake mix for all the cake ingredients and bake it according to package directions as an alternative.

What sized cake pan do I need?

I baked this in 2 9-inch round baking pans.

Does this cake have to be refrigerated?

Yes, I find it holds up best if stored covered in the fridge.

So, there you have it friends, the perfect holiday cake! Pin it, bookmark it or print this one out for your recipe box. Pecan Pie Cake is going to be a new family favorite!

Yield: 18 servings

Pecan Pie Cake

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Delicious layers of homemade Spice Cake with a Pecan Pie filling. This Pecan Pie cake is topped with a creamy Brown Sugar frosting!

Ingredients

For the cake:

  • 5 egg whites, room temperature
  • 3/4 cup milk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger

For the filling:

  • 1 cup light brown sugar, packed
  • 1/2 cup KARO dark corn syrup
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cup Fisher chopped pecans

For the frosting:

  • 1 package (8oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 3 cup powdered sugar
  • 1/4 cup Fisher pecan halves, for garnish

Instructions

  1. Begin by making the filling first. You can do this night before, or before preparing the cake.
  2. In a small saucepan, combine the brown sugar, KARO dark corn syrup, heavy cream, butter and salt. Heat over medium heat until mixture begins to boil, stirring constantly.
  3. Once boiling, continue to stir and boil for one full minute. Remove from heat and add in the vanilla extract and chopped pecans. Chill in the refrigerator until it thickens, at least two hours (or overnight).
  4. For the cake, preheat oven to 350 degree F. Prepare 2- 9inch cake pans by spraying with non stick baking spray. Set aside.
  5. In a small bowl, combine egg whites with 1/4 cup of the milk. Mix and set aside.
  6. In a large mixing bowl, beat butter and sugar until creamy (about 2-3 minutes). Add in the dry ingredients and mix until combined, scraping down the sides of the bowl as needed. Beat in the egg white mixture and slowly add the remaining 1/2 cup milk. Beat for a full 3 minutes.
  7. Pour batter into prepared cake pans. Bake for 25-30 minutes. Remove and cool for 5 minutes in the pan. Then invert on wire racks and cool completely.
  8. For the frosting, beat cream cheese, butter, brown sugar and powdered sugar for 5 minutes, scraping down the sides of the bowl as needed.
  9. To assemble cake, lay one layer of cooled cake on a cake plate. Make sure the dome of the cake has been sliced off, so that the cake is level. Top with the chilled and thickened pecan pie filling. Then top with the second cake layer. Spread a thin layer of the frosting on sides and top of cake to make a crumb coating. Chill for 15 minutes in the refrigerator.
  10. Spread the remaining frosting over the cake and garnish with pecans. Keep cake chilled until ready to serve. Then let rest at room temperature for 15 minutes. ENJOY!

Nutrition Information:

Yield:

18

Serving Size:

1 slice

Amount Per Serving: Calories: 589Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 266mgCarbohydrates: 83gFiber: 2gSugar: 65gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 15, 2018

Comments & Reviews

  1. I made this cake yesterday. I made the filling first & refrigerated it for two hours. It was still kind of runny so I left it in the frig for a few more hours. (It would be best to make the day before & refrigerate over night) When I assembled the cake, I piped a ring of frosting around the outer edge of the bottom layer the added the filling. It was too hard to spread so I let it sit for 10-15 mins to soften. I used a small rubber spatula to very gently smooth the filling. My cake was very soft & I didn’t want to tear a hole in it. The piped ring prevented the filling from oozing out perfectly. I added the top layer & did the same thing. I had so much filling that I spread the rest on the top then smoothed the sides & piped rosettes around the top edge & added pecan halves. It’s a pretty spectacular cake, if I do say so myself! Plus, that frosting! YUM! It tastes like chocolate chip cookie dough without the chocolate chips.

  2. I’m definitely drooling looking at the pictures! 🙂 The pecan pie filling sounds fantastic and I’ve been thinking about making a cake this year for Thanksgiving as an alternative to pumpkin pie. Think I found the recipe. Thank you so much!

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