This pecan pie cake is a layered spice cake full of pecan pie filling. The cake is topped with cream cheese frosting. It is the perfect cake for Thanksgiving!

Taking a pecan pie cake slice out of the cake.

This Pecan Pie Cake is a fun twist on pecan pie. Pecan pie is a favorite pie for Thanksgiving dinner for a lot of people. I thought, what better way to improve on this favorite dessert than to put it in cake form! When I wrote this pecan pie recipe I knew it would be good, but the end result an even more delicious cake than I expected. I promise you will love it.

Pecan pie cake split open on a wood board.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: Make the pecan pie filling ahead of time or while the cake is baking. Cook the filling on the stove for 4-5 minutes. Then, cool the filling. It is too firm to spread, place in the microwave for 10 seconds to soften it.
  • Tip 3: When making the cream cheese frosting, make sure the butter and cream cheese are the same temperature. If one is colder than the other, it can cause the frosting to split. Also, it is crucial to scrape the bowl with a baking rubber spatula after every step.
Spice cake batter in a bowl.
This is an oil based cake, so no mixer is needed. I just used a whisk.
Baked cake on a wire rack.
After the cake is cooled, use a serrated knife to cut the domes off the top.
Pecan pie filling in a bowl.
This is when the filling has cooled. Straight off the pan, it will be slightly runnier.
Cream cheese frosting in a bowl.
Make the cream cheese frosting right before you need it.

Assembling and decorating the cake

Pecan pie filling on top of cake layer.
Spread 3/4 cup frosting over the cake, pipe a border around the edge, and spread 3/4 cup of pecan pie filling on top of the frosting.
Decorated cake on a wood board.
To decorate, I used a large french star tip to pipe dollops on top with extra pecans.
Slice of cake on a plate.

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For more pecan recipes, try my pecan pie brownies and pecan pie cinnamon rolls.

Bite missing from a piece of cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a pecan pie cake slice out of the cake.
5 from 12 reviews

Pecan Pie Cake

Stephanie Rutherford
This pecan pie cake is a layered spice cake full of pecan pie filling. It is topped with cream cheese frosting and perfect to make for Thanksgiving.
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Prep Time: 1 hour
Cook Time: 20 minutes
Decorating Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

Spice Cake

  • 3 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Ground ginger
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 1 cup Oil, canola or vegetable
  • 1 1/4 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1/2 cup Sour cream, room temperature
  • 1 cup Buttermilk, room temperature

Pecan Pie Filling

  • 1/2 cup Unsalted butter
  • 1 cup Brown sugar, packed light or dark
  • 2 cups Chopped pecans
  • 1 tsp Pure vanilla extract
  • 3/4 cup Heavy cream
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt

Cream Cheese Frosting

  • 2 cups Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 4 1/2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Spice Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the pans with 8-inch parchment paper circles and spray again.
  • In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, and nutmeg. Add the salt. Set aside.
    3 1/2 cups All-purpose flour, 1 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
  • In a large bowl, add the oil, brown sugar, sugar, vanilla, eggs, sour cream, and buttermilk. Mix with a whisk.
    1 cup Oil, 1 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1/2 cup Sour cream, 1 cup Buttermilk
  • Add in the dry ingredients and mix until combined and the flour lumps are mixed in.
  • Pour the cake batter evenly through the three cake pans. Bake for 20-24 minutes until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely.

Pecan Pie Filling

  • In a medium saucepan over medium heat, melt the butter and the brown sugar together.
    1/2 cup Unsalted butter, 1 cup Brown sugar
  • Add in the heavy cream, vanilla, cinnamon, nutmeg, salt and chopped pecans. Let it come to a boil, then heat for 4-5 minutes.
    1 tsp Pure vanilla extract, 3/4 cup Heavy cream, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/4 tsp Salt, 2 cups Chopped pecans
  • Take off the heat and let it cool completely. I put it in a bowl and in the fridge for faster cooling.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    4 1/2 cups Powdered sugar
  • Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl and add the cream cheese. Beat on high for 1 minute.
    2 cups Unsalted butter, 8 oz Cream cheese
  • Add half of the powdered sugar and mix on low until combined. Add in the rest of the powdered sugar and mix. Next, add in the vanilla and beat on high speed until creamy.
    1 tsp Pure vanilla extract

Assembly

  • Cut the domes off the tops of the cake using a cake leveler or a serrated knife.
  • Place the 1st cake layer down and spread 3/4 cup of frosting over the cake. Pipe a border of frosting over the edge of the cake. Spread 3/4 cup of pecan pie filling over the cake.
  • Repeat with the second layer. Place the third cake layer with the bottom of the cake facing up. Frost the cake in a light layer of frosting. Freeze for 15 minutes.
  • Frost the cake and freeze for 10 minutes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 817kcal, Carbohydrates: 94g, Protein: 6g, Fat: 64g, Saturated Fat: 27g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 334mg, Potassium: 200mg, Fiber: 2g, Sugar: 36g, Vitamin A: 1319IU, Vitamin C: 0.3mg, Calcium: 121mg, Iron: 2mg
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