Monday, November 16, 2020

Pecan Pie Cake

This scratch Pecan Pie Cake is rich, moist and filled with toasted pecans. Serve with vanilla ice cream or whipped cream. 
If you love Pecan Pie , you'll love this simple Pecan Pie Cake! Pecan pie is my absolute favorite holiday dessert, so I was super excited when I came across this recipe. This cake is baked in two different layers, but trust me, it's definitely worth the extra steps. 

What I love most about this recipe is that it's totally made from scratch and filled with toasted, sugary pecans. This cake is like eating a pecan pie, except you're eating a delicious cake! This would be wonderful to serve for Thanksgiving, but I've made this cake for several different occasions and it's always the first to disappear. 

I hope you'll give this recipe a try for the holiday season. Let's get started on this simple Pecan pie cake. 

Preheat oven to 325 degrees. Spray an 8×8 baking pan with non stick baking. In a bowl, whisk together the flour, baking powder and salt. Set aside 1/3 cup of the flour mixture (for the second cake part). In second bowl, whisk together the egg, sugar, oil and vanilla. Mix well. Add in the flour mixture and the milk, alternately, scraping the sides of the bowl as needed. Fold in 1 cup of chopped pecans. 

Pour the batter into the prepared pan. Bake for 20 minutes. 

Meanwhile, in a small bowl, whisk together the reserved 1/3 cup flour mixture, melted butter, egg, milk, sugar, corn syrup and chopped pecans. Mix well. 

Pour this mixture as evenly as possible over the cake after it has baked for 20 minutes. 


It will sink towards the bottom. Don't worry it is just the baking process. 

Bake again for 45 minutes or until the center of the cake is set. 

Serve the cake warm with vanilla ice cream and/or whipped cream.




Pecan Pie Cake 

First Layer:
1 1/2 cup all purpose flour
2 - teaspoons baking powder
1/2 - teaspoon salt
1 - large egg
2/3 - cup granulated sugar or raw sugar
1/2 - cup canola oil
1- teaspoon vanilla extract
1/2 - cup milk 
1 - cup chopped pecans

Second Layer: 
1/4 - cup melted butter
1 - large egg
1/2 - cup milk
1/2 - cup sugar 
1/2 - cup light corn syrup or moonshine syrup 
1 - cup chopped pecans 

Preheat oven to 325 degrees. Spray an 8×8 baking pan with non stick baking spray. 

In a medium size bowl, whisk together the flour, baking powder and salt. Set aside 1/3 cup of the flour mixture (for the second part of the cake). 

In a separate bowl, whisk together the egg, sugar, oil and vanilla. Mix well. Add in the flour mixture and the milk, alternately, scraping the sides of the bowl as needed. Fold in 1 cup of chopped pecans. 

Pour the batter into the prepared pan. Bake for 20 minutes. 

Meanwhile, in a small bowl, whisk together the reserved 1/3 cup flour mixture, melted butter, egg, milk, sugar, corn syrup and chopped pecans. Mix well. 

Pour this mixture as evenly as possible over the cake after it has baked for 20 minutes. It will sink towards the bottom. Don't worry it is just the baking process. 

Bake again for 45 minutes or until the center of the cake is set. Serve the cake warm with vanilla ice cream and/or whipped cream.

This cake is best stored at room temperature. Store the cake covered and it should keep for 3-4 days at room temp.

Cook's Note:  Moonshine syrup is a blend of sugarcane syrup and corn syrup. This syrup is primarily distributed in the south (Louisiana, Texas, Arkansas and Mississippi). 

servings: 9


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4 comments:

Maureen said... #

Couple of strange items....what do you call "raw suger" and what is moonshine syrup?

Tina Butler said... #

You can use regular granulated sugar. Raw (Turbinado) sugar is less processed sugar and more crystallized. It is made exclusively from sugarcane.

Maureen said... #

Thank you for your rapid response, Tina. It's good to learn something new every day.

Tina Butler said... #

You're so welcome. I have also added a note to the recipe regarding the Moonshine syrup. It is primarily sold in southern states, but light corn syrup is more commonly used.