★★★★★

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.

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

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

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 spice 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

Ingredient Notes

  • Karo corn syrup – Dark corn syrup is a must for getting a deep caramelized flavor in the pecan pie filling.
  • Pecans – You need both pecan halves and the pieces for this recipe (or you can chop the halves into smaller bites yourself!). I prefer to toast the pecans for more flavor.
  • 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!

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!

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

Tips & Tricks

  • Make sure the cake layers are level before stacking. 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.

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.

More Nutty Desserts

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
  • ¾ cup milk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 2 ½ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger

For the filling:

  • 1 cup light brown sugar, packed
  • ½ cup dark corn syrup
  • ½ cup heavy whipping cream
  • ¼ cup unsalted butter, softened
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans

For the frosting:

  • 1 package (8 ounce) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 3 cups powdered sugar
  • ¼ cup 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, 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 ¼ 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 ½ 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: 206mgCarbohydrates: 83gFiber: 2gSugar: 66gProtein: 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?

Please leave a comment on the blog or share a photo on Instagram

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!

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. You’re basically my cake hero! HOLY COW this idea is beyond awesome and I love all the flavors here in the pecan pie filling in between the layers! Thanks for the rockin’ recipe!

  2. Hi Aimee,

    I don’t have a cake leveler…I don’t even know what that is! What I DO have is a Wiltern layer cake slicer. (a piece of piano wire attached to metal rods. It works wonders. I use it for when I am making a layer cake or need to make a cake level.

    It came out AMAZINGLY. I refridgerated the cake for 30 mins AFTER putting the filling on, and BEFORE icing, so it wouldn’t ooze out and ruin the look of the cake when applying the frosting…and it worked!

  3. So I just made this cake and it is DELICIOUS! My only issue was the filling was so incredibly thick, but kind of runny at the same time. It kept oozing out the the sides of the cake and completely ruined the frosting on the bottom layer 🙁 Any idea what I did wrong??

    1. It is a “runny” filling. I refrigerate mine before serving and that helps keep it more firm!

  4. @ Mike and Aimee

    I have this wonderful cream cheese frosting.  It is very light and not very sweet.  It is my go-to cream cheese frosting since so many in my family do not like excessively sweet frosting (I love it!)
    See Below, I think it would be wonderful with this cake.  

    1 pkg cream cheese 8 oz softened
    1/2 cup granulated sugar
    1 tsp vanilla
    2 cups heavy cream

    Combine cream cheese, sugar and vanilla.
    use at whisk attachment – slowly add very chilled whipping cream
    whip until peaks form
    (similar to peaks of whipping cream)

    While this is fine at room temp for a couple hours,   Since it is dairy, it should be refrigerated 

  5. I made this cake today for my wife’s birthday and I have to say–we all loved it but I found it too sweet to have more than a few bites. I followed the recipe for the filling and frosting (I did use box cake to save myself time) are there any recommendations you’d have for adjustments that might cut the sweet a little without losing flavor?

    1. I suppose you could top it with a whipped cream frosting, to make it a little lighter!?

  6. My husband’s a big fan of pecan pie. I made this for his birthday yesterday and he loved it. Make sure you cutoff the dome on the cake bottom. That’s key to the filling remaining in place.

    1. Great tip about the dome. I use the Wilton Bake strips so they bake even ad flat!! Glad you enjoyed the cake 🙂

  7. Okay, I want this cake for Thanksgiving! I mean it has the word “pie” in it, so I think all my bases are covered! I am seriously obsessing over that gooey pecan filling!

  8. to answer your question: yes….yes I AM drooling!!!

    That brown sugar frosting and pecan pie filling are completely killing me right now!

  9. I know what you mean about crazy ideas and going on sprees baking things that may or may not turn out, and bless you for giving so many lucky people treats! They must be thrilled. 🙂 This cake is such a great idea, and that filling looks amazing! Pinned. 🙂

  10. The filling between the layers – OMG! I could eat it with a spoon! This cake is gorgeous, Aimee!! I know my family would love it! Pinned!

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