Best 5 Pecan Pie Cake Iii Recipes
Indulge in a symphony of flavors with our delectable Pecan Pie Cake, a masterpiece that harmoniously blends the classic flavors of pecan pie and the comforting texture of a moist cake. This extraordinary dessert features a buttery crust, a generous filling of sweet, caramelized pecans, and a velvety smooth custard-like topping. Experience the perfect balance of nutty, sweet, and creamy in every bite.
This article presents three enticing variations of this classic treat, each offering a unique twist to tantalize your taste buds. The original Pecan Pie Cake remains true to tradition, capturing the essence of the beloved Southern dessert. For those seeking a more decadent indulgence, the Chocolate Pecan Pie Cake adds a layer of rich, luscious chocolate, creating an irresistible combination. Finally, the Caramel Pecan Pie Cake takes indulgence to a whole new level, boasting a luscious caramel sauce that elevates the classic flavors to new heights.
No matter your preference, these Pecan Pie Cakes are guaranteed to satisfy your sweet cravings and leave you wanting more. Prepare to embark on a culinary journey that will redefine your dessert horizons.
PECAN PIE CAKE III
This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling.
Provided by Tanya
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
- In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
- Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
- Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
Nutrition Facts : Calories 619 calories, Carbohydrate 75 g, Cholesterol 145.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 10.5 g, Sodium 250.4 mg, Sugar 41.8 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
I found this cake in an old Southern Living Cookbook and have thoroughly enjoyed it. I love pecan pie so I knew I would love this. It is a very moist cake. It's not hard to make, but has lots of ingredients. Hope you enjoy. This beautiful picture is also from Southern Living.
Provided by Linda Griffith
Categories Cakes
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans. In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely. Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill. Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.
- 2. If you notice on the picture, the leaves were made using Pillsbury pie crust and cut out with a cookie cutter. I used Voortmans Maple Leaf Cookies. I just took the filling out and laid them on top of the cake. It turned out pretty. One Thanksgiving, I put a rattan horn of plenty on topped filled with candy corn. It was a big hit.
PECAN PIE CAKE
This cake is seriously yummy. Served hot or cold, it's a great little dessert. We love the sweet and crunchy pecan pie topping. The pecan pie filling cooks into the butter cake giving the dessert a nice, chewy texture. Cut into bars, place on a plate and watch these disappear.
Provided by Betty Campisi
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Mix butter, cake mix, and egg with a fork or pastry cutter.
- 2. Grease and flour 9x13 inch pan.
- 3. Press mixture into pan. Bake at 350 degrees for 15 minutes. Remove from oven.
- 4. To make the filling, with together the filling ingredients.
- 5. Mix and pour filling over cake mix.
- 6. Bake at 350 degrees for an additional 30 minutes.
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.
Tips:
- For the best results, use fresh pecans. If you only have access to pre-packaged pecans, toast them in a 350°F oven for 5-7 minutes to enhance their flavor.
- Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Be careful not to overbake the cake. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a springform pan, you can use a regular 9-inch round baking pan. Just be sure to grease and flour the pan thoroughly before adding the batter.
- This cake can be stored at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. Just be sure to wrap it tightly in plastic wrap before freezing.
Conclusion:
Pecan pie cake is a delicious and decadent dessert that is perfect for any occasion. With its rich, buttery flavor and gooey pecan filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pecan pie cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
