Best 6 The Candy Kitchen Pecan Pie Cake Recipes

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Indulge in a delightful culinary journey with our tantalizing Pecan Pie Cake, a harmonious blend of classic flavors and textures that will transport you to dessert paradise. This exceptional cake features a crisp and buttery crust, a velvety smooth pecan pie filling bursting with nutty goodness, and a luscious caramel topping that adds a touch of decadence to every bite. Alongside this star of the show, discover an array of equally enticing recipes, including a Salted Caramel Sauce that elevates your dessert experience with its rich, buttery flavor and a hint of salt, a Flaky Pie Crust that serves as the perfect foundation for your culinary creations, and a delectable Whipped Cream that adds a light and airy touch to your dessert masterpieces. Prepare to tantalize your taste buds and embark on a baking adventure that will leave you craving more.

Let's cook with our recipes!

PECAN PIE CAKE I



Pecan Pie Cake I image

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

½ cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
½ cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

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

THE CANDY KITCHEN PECAN PIE CAKE



The Candy Kitchen Pecan Pie Cake image

Boy, does this sound wickedly rich! I found this just browsing on the web a few months ago, but haven't made it yet...but the time to do so is coming:) The recipe sounds like it will produce "chiffony", light layers, with a thick, sticky, and sweet filling; I guess that means small servings and a full week of brutal exercise to afford the calories:) *The recipe states that the filling needs to chill for 4 hours, so I've included that in the prep time; but maybe you could shave off some of that time by making the filling the night before, especially if you plan to try this during the hectic holiday season!*

Provided by JamesDeansGirl

Categories     Dessert

Time 5h35m

Yield 12-16 serving(s)

Number Of Ingredients 19

3 cups finely chopped pecans, toasted
2 cups flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
5 egg whites
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • MAKE THE CAKE: Sprinkle 2 cups of the pecans evenly over the bottoms of 3 buttered 9" round cake pans, shaking to coat both the bottoms and sides of the pans.
  • Combine the flour and baking soda in a bowl; mix well.
  • In another bowl, using an electric mixer on medium speed, cream together the butter and shortening until light and fluffy.
  • Gradually beat in the sugar.
  • Add the egg yolks, one at a time, blending well after each addition; blend in the vanilla.
  • Add the flour mixture and buttermilk alternately, blending well after each addition, beginning and ending with the flour mixture.
  • Stir in the remaining 1 cup pecans.
  • In a clean bowl, using an electric mixer with clean beaters on medium speed, beat the egg whites until stiff peaks form.
  • Fold 1/3 of the whites into the batter to lighten it; fold in remaining whites.
  • Pour batter evenly into the prepared pans.
  • Bake at 350*F.
  • for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool 10 minutes in pans on wire racks; invert onto waxed paper-lined wire racks.
  • Brush the tops and sides of the layers with the corn syrup; cool completely.
  • MAKE THE FILLING: Whisk together the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth.
  • Bring to a boil over medium heat, whisking constantly; boil for 1 minute, or until the mixture thickens.
  • Remove pan from heat; whisk in the butter and vanilla.
  • Place a sheet of waxed paper on the surface of the mixture; chill for 4 hours.
  • ASSEMBLE THE CAKE: Place 1 cake layer, pecan side up, on a serving dish; spread with 1/2 the filling.
  • Place the second cake layer, pecan side up, over the filling; spread with the remaining filling.
  • Place the third cake layer, pecan side up, on top of the filling.
  • Serve with whipped cream; store covered in the refrigerator.
  • Bring to room temperature before serving.

Nutrition Facts : Calories 823.2, Fat 45.6, SaturatedFat 13.9, Cholesterol 164.5, Sodium 351.5, Carbohydrate 100, Fiber 3.2, Sugar 55.6, Protein 9.7

SAVANNAH CANDY KITCHEN PECAN PIE CAKE



Savannah Candy Kitchen Pecan Pie Cake image

Provided by Jenean

Time 5h

Yield 12

Number Of Ingredients 21

Cake
3 cups finely chopped pecans, toasted
2 cups flour
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
5 egg whites
3/4 cup dark corn syrup
Pecan Pie Filling
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cup half and half
1/8 teaspoon salt
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Steps:

  • For Cake: Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans. Combine the flour and baking soda in a bowl and mix well. Beat the butter and shortening in a mixer bowl at medium speed until light and fluffy. Beat in the sugar gradually. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup. Cool completely. Place 1 layer pecan side up on a serving plate. Spread with half the Pecan Pie Filling. Place the second layer pecan side up on the filling. Spread with the remaining Pecan Pie Filling. Place the third layer pecan side up on the filling. For Pecan Pie Filling: Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half and salt in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of the mixture. Chill for 4 hours.

PECAN PIE CAKE



Pecan Pie Cake image

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

1 (18 ounce) box yellow cake mix
1 egg
1/2 cup melted butter
1 1/2 cups light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1 1/2 cups pecans

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 CAKE III



Pecan Pie Cake III image

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

2 cups chopped pecans
½ cup butter, softened
½ cup shortening
2 cups white sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans
5 egg whites
¾ cup dark corn syrup
½ cup packed brown sugar
⅓ cup cornstarch
4 egg yolks
1 ½ cups half-and-half cream
¾ cup dark corn syrup
⅛ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

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



Pecan Pie Cake image

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

FOR CAKE
1 box butter flavored cake mix (reserve 3/4 c. for filling)
1 stick butter, softened
1 egg
FILLING
1/2 c brown sugar, firmly packed
1/2 c corn syrup, dark
1 tsp vanilla extract
3 eggs
3/4 c cake mix
2 c pecans, in pieces

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.

Tips:

  • Use high-quality pecans for the best flavor.
  • Toast the pecans in the oven for a few minutes to enhance their flavor.
  • Be careful not to overmix the batter, as this can result in a tough cake.
  • Bake the cake in a preheated oven to ensure that it cooks evenly.
  • Allow the cake to cool completely before serving to allow the flavors to develop.

Conclusion:

The Candy Kitchen Pecan Pie Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich, buttery flavor and crunchy pecans, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will result in a beautiful and delicious cake. So what are you waiting for? Give this recipe a try today!

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