Pecan Pie Cake

5 from 12 reviews

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.

Prep Time1

Cook Time20

Decorating Time1

Total Time2 20

Servings: slices

Calories: 817kcal

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.

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.

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

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.

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.