Pecan Pie Cake Recipe You’ll Want to Make for Every Fall Gathering

A Pecan pie cake combines the gooey goodness of pecan pie with the soft, fluffy texture of cake—all in one fall dessert recipe.

If you’ve ever been torn between bringing a pie or a cake to a holiday gathering, this solves that delicious dilemma.

Imagine layers of moist buttery cake topped with a rich pecan filling that tastes just like the classic pie—only better. Whether you’re planning a festive dessert table or simply craving something sweet and nutty, this recipe delivers the best of both worlds in every bite.

How to Make a Pecan Pie Cake

Find the printable recipe card at the bottom of the post before you get started!

• Begin by making your cake layers. Cream butter and sugars together, add the eggs and vanilla, then mix in the dry ingredients and milk.
• Divide the batter between two prepared cake pans and bake at 350°F for 35–40 minutes. Let the cakes cool.
• Cook your pecan pie filling for the cake by boiling water, egg yolk, cornstarch, brown sugar, and pecans—then stir in butter and vanilla and let cool.

• For the frosting, make a Swiss meringue buttercream by whisking egg whites and brown sugar over a double boiler, then beat into stiff peaks, gradually adding butter and vanilla until smooth.

Tip: If the frosting feels a bit too intimidating, don’t worry—a simple vanilla buttercream will work just as well and still taste amazing!

• Spread a thin layer of frosting over the entire cake to trap any loose crumbs—use an offset spatula for best results, then chill the cake for about 15 minutes before adding the final layer of frosting.
• To assemble, pipe a frosting dam on the first cake layer, fill with pecan pie filling, then top with the second layer. Frost with a crumb coat, chill, then add a final layer of frosting.
• Decorate with the remaining pecan pie filling, piped buttercream borders, and chopped pecans.

If you’re loving this fall cake idea, don’t miss these other delicious fall recipes —perfect for cozy gatherings or just because!

• These bite-sized pecan pie tarts are a handheld version of the classic, perfect for parties or holiday dessert tables.
• Packed with gooey pecan filling and topped with frosting, mini pecan pie cupcakes are an irresistible fall dessert twist.
• Sweet, crunchy, and totally snackable, caramelized pecans are perfect for topping cakes, salads, or eating by the handful.

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Pecan Pie Cake Recipe

Learn how to make this pecan pie cake recipe with homemade filling and rich buttercream. A must-try for dessert lovers!

Print Pin Rate

Course: Cake, desserts

Cuisine: American

Keyword: how to make a pecan pie cake, Pecan filling for cake, pecan pie cake recipe

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 1 hour hour

Total Time: 2 hours hours 10 minutes minutes

Servings: 12

Author: momma lew

Ingredients

For the Pecan Filling:

• 2 tbsp corn starch
• ⅔ cup water
• 1 egg yolk
• 1 cup chopped pecans
• ½ cup brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Cake:

• 2 ½ cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 12 tbsp unsalted butter softened
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 3 eggs
• 2 tsp anilla extract
• 1 cup milk

For the Frosting:

• 5 egg whites discard egg yolks
• 1 ⅔ cups brown sugar
• 2 cups unsalted butter softened
• 2 tsp vanilla extract

For Decoration:

• 1 cup chopped pecan pieces

Instructions

Make the Cake Layers

• Preheat the oven to 350 degrees. Prepare the cake pans by lining them with parchment paper and spraying with non-stick spray. Dust with flour and tap out excess.
• In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
• Add eggs and vanilla to the butter-sugar mixture and mix well.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing thoroughly.
• Pour in the milk to the flour mixture and mix until the batter is well combined.
• Divide the cake batter equally between the prepared cake pans and bake for 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean.
• Let the cakes cool completely before assembling.
• While the cakes bake and cool on wire racks – make the pecan pie filling and the frosting. 

For the Pecan Filling:

• In a medium sauce pan, whisk together the water, egg yolk, cornstarch, dark brown sugar and pecans.  
• Cooking over medium heat and stirring occasionally, heat until the mixture comes to a boil.  Whisking constantly, boil for one minute.
• Remove from the heat and add in the butter and vanilla.  Whisk until combined.  Cool completely before filling the cake. 

To Make the Frosting:

• Create a double broiler using the bowl of a stand mixer placed over a large pot filled with about 2 inches of water.  Allow the water to come to a boil before starting the frosting.  
• In the bowl of the stand mixer placed over the pot in the double broiler, combine the brown sugar and egg whites.  Whisking constantly, continue to heat the mixture for approximately 3-5 minutes.  If you have a thermometer, the mixture should reach 160 degrees.  Otherwise, dab the mixture and it should no longer be grainy.  It will be very sticky! 
• Place the bowl in the stand mixer and whisk on medium speed for about 5-10 minutes or until stiff peaks is achieved and the bowl is no longer warm to the touch. 
• Switch the whisk attachment for a paddle attachment.  While the mixer is going on low / medium speed, slowly add in cubes of butter, mixing well between each addition.  The mixture may look curdled at some point – just keep mixing!!!  Mix until smooth.
• Add in the vanilla and whip until smooth. 
• Transfer some of the frosting to a piping bag. 

Assemble:

• Remove the cakes from their pans.  
• Place first layer on a cake board or serving plate. 
• Pipe a circle of frosting around the outside top edge to create a dam. Using about half of the pecan pie filling, fill the center of the cake and spread evenly to the frosting around the edge. 
• Top with the remaining second layer. 
• Using an offset spatula or similar, spread a thin layer of frosting over the top and sides of the cake.  This is just a crumb coat to set the base for the final layer of frosting.  Should just be thin enough to cover the cake and still see the cake underneath in thinner areas.  Chill for approximately 15 minutes.  
• Remove the cake from the fridge and cover the cake in another layer of frosting. Smooth the top and then smooth the sides as best as possible. 
• Place the remaining pecan pie filling in the center on top of the cake.  Spread toward the edges and leave about a one inch perimeter around the sides.  
• Transfer the remaining frosting to a piping bag fitted with a large star tip.  In one continuous flow, pipe a rope around the edge of the top layer – rotating the cake if needed.  
• Pipe a scalloped border or stars around the bottom of the cake to create a border.  
• With the remaining chopped pecan halves, sprinkle over the border around the bottom and to decorate the top.

Notes

Keep the cake covered in the fridge for up to 4–5 days. Let it come to room temperature before serving for the best texture and flavor.