Best 5 Pecan Pie Cake Ii Recipes
Indulge in the decadent symphony of flavors with our irresistible Pecan Pie Cake. This exceptional dessert seamlessly blends the classic charm of pecan pie with the delightful indulgence of a moist and fluffy cake. Embark on a culinary journey as we unveil two tantalizing recipes that cater to diverse dietary preferences. Our traditional Pecan Pie Cake recipe captures the essence of this timeless treat, featuring a buttery crust, a luscious filling brimming with pecans, and a hint of maple syrup for a touch of sweetness. For those seeking a gluten-free alternative, our Almond Flour Pecan Pie Cake offers an equally delectable experience, crafted with a细腻的almond flour crust and a rich filling that bursts with pecan flavor. Both variations promise an explosion of taste that will leave you craving more.
Let's cook with our recipes!
PECAN PIE II
This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies.
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
- Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
- Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.
Nutrition Facts : Calories 572 calories, Carbohydrate 63.8 g, Cholesterol 100.3 mg, Fat 35.4 g, Fiber 2.8 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 361.1 mg, Sugar 30.7 g
PECAN PIE CAKE I
A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.
Provided by Cathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Reserve 3/4 cup cake mix for second layer. Set aside.
- For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
- Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
- For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
- Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g
PECAN PIE CAKE
This is absolutely to-die-for!!! Once you try this delicious cake, you will want to make it again and again!!
Provided by Boyz 5
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
- Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
- Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
- Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.
PECAN PIE
This pie was always a favorite for birthdays while my children were grouping up. They never liked the typical party cakes. My mother gave me the old-fashioned recipe for lard crust...it turns out every time!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling. , Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 441 calories, Fat 18g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 70g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
Tips:
- For the best results, use fresh pecans. If you only have access to pre-packaged pecans, toast them in a preheated oven at 350°F for 5-7 minutes to enhance their flavor.
- To prevent the pecan pie filling from curdling, temper the eggs by slowly whisking in a small amount of the hot filling before adding the rest of the eggs.
- If you don't have a pie crust, you can use a pre-made one from the store. Just be sure to pre-bake it according to the package directions before filling it.
- To make the cake moist, add a cup of buttermilk to the batter. Buttermilk also helps to give the cake a tender crumb.
- For a richer flavor, use dark chocolate or bittersweet chocolate in the ganache.
- If you don't have time to make the ganache, you can use a store-bought chocolate frosting.
Conclusion:
This pecan pie cake is the perfect dessert for any occasion. It's easy to make and always a crowd-pleaser. The combination of the sweet and nutty pecan pie filling, moist chocolate cake, and rich chocolate ganache is irresistible. So next time you're looking for a delicious and decadent dessert, give this pecan pie cake a try. You won't be disappointed!
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