Pecan Pie Cake III

Pecan Pie Cake III

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Tanya
Recipe by  Tanya

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 3 layer 9 inch cake

ADVERTISEMENT

Directions

  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Share It

Reviews (8)

Rate This Recipe
MAGWAH
15

MAGWAH

Fabulous cake! Looks really impressive and tastes as good as it looks! I serve with Butter pecan ice cream and I never have any left when we have people to dinner! Excellent and not terribly hard to do!

TSNANNA
5

TSNANNA

I was really excited about making this cake. What a disappointment! A lot of work for just a mediocre cake. It didn't taste like a pecan pie to me and it wasn't as moist as it needed to be. The best thing about it was the frosting. I hate to give bad reviews, but will not make this cake again!

Carol
2

Carol

it was ok didn't taste like pecan pie. the filling was the best and taste more like pecan pie. need to correct recipe need to know if 1tsp or 1tbsp vanilla, and do u add 3/4 cup caro to cake batter or just brush cake with caro after baking.

More Reviews

Similar Recipes

Pecan Pie Cake I
(62)

Pecan Pie Cake I

Pecan Pie Bars II
(56)

Pecan Pie Bars II

Carol's Butter Pecan Cake
(39)

Carol's Butter Pecan Cake

Pineapple Pecan Cake
(16)

Pineapple Pecan Cake

Toasted Butter Pecan Cake
(12)

Toasted Butter Pecan Cake

Pecan Pound Cake
(9)

Pecan Pound Cake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 619 cal
  • 31%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 75 g
  • 24%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bourbon Pecan Cake

>

next recipe:

Carol's Butter Pecan Cake