Pecan Pie Cake

1
Linda Griffith

By
@sothernladee

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Serves 16
Prep:
30 Min
Cook:
1 Hr

Ingredients

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  • 2 c
    chopped pecans
  • 1/2 c
    butter, softened
  • 1/2 c
    shortening, like crisco
  • 2 c
    sugar
  • 5 large
    egg yolks
  • 1 Tbsp
    vanilla extract
  • 1 c
    buttermilk
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 c
    pecans
  • 2 large
    egg whites
  • 3/4 c
    dark corn syrup
  • PIE FILLING

  • 1/2 c
    brown sugar, packed
  • 1/3 c
    corn starch
  • 4 large
    egg yolks
  • 1 1/2 c
    half and half
  • 3/4 c
    dark corn syrup
  • 1/8 tsp
    salt
  • 3 Tbsp
    butter
  • 1 tsp
    vanilla extract

How to Make Pecan Pie Cake

Step-by-Step

  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.

Printable Recipe Card

About Pecan Pie Cake

Course/Dish: Cakes




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