Pecan Pie Cake
Hello friends! If you’re a fan of both cake and pie, this Pecan Pie Cake is the ultimate dessert that captures both the rich, nutty flavor of pecan pie with the fluffy texture of cake.
With a caramel-pecan topping baked right into the bottom of the pan, this cake flips over after baking to reveal a gooey, buttery layer of pecans atop a spiced cake. It’s perfect for holiday gatherings or when you want to impress your guests with something a little different but still cozy and familiar!
Best Pecan Pie Cake Recipe
In this post, I’ll walk you through creating this decadent cake, from preparing a sticky-sweet pecan caramel topping to mixing the spiced cake batter. You’ll also find tips to help you achieve a perfect flip and variations for adding your own twist to this indulgent dessert.
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Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is sure to impress! Plus, I’ll share tips on how to store leftovers, serve with complementary toppings like whipped cream or ice cream, and even make adjustments for dietary needs, like a gluten-free or dairy-free version.
Exact recipe amounts and instructions can be found at the bottom of this post!
Pecan Caramel Topping
This is almost like the classic pecan pie filling, but instead we’re making it a topping!
Start by greasing a 10” round cake pan with oil, cooking spray, or baking spray and line it with parchment paper on the bottom and sides. Alternatively, you can use a 9×9″ pan.
In a medium saucepan, melt the butter, maple syrup, brown sugar, light corn syrup, and salt over medium heat. Allow the mixture to come to a boil and simmer for about 3 minutes. Remove from heat and stir in the 1/2 teaspoon vanilla extract.
Pour the caramel into your prepared pan, making sure it spreads evenly across the bottom. Sprinkle the chopped pecans in a uniform layer over the caramel, and set the pan aside while you prepare the cake batter.
Pecan Pie Cake Batter
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl or the bowl of a stand mixer, beat the softened butter for 1 minute until creamy on medium speed. Add the granulated and brown sugar, and continue to beat on medium-high speed for 2 more minutes until light and fluffy.
Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
On low speed, add half of the flour mixture to the wet ingredients and stir to combine. Pour in the buttermilk, mix again, then add the rest of the flour mixture, stirring just until everything is smooth. Finally, fold in the chopped pecans.
Pour the batter over the pecan caramel topping in your prepared 10-inch pan and use a spatula to smooth the top.
Bake for about 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool in the pan for about 15 minutes, on wire racks if you wish. Then, carefully flip it onto a serving plate so that the caramel-pecan topping is now on top.
Let the cake cool completely before slicing and serving.
Tips & Tricks
- Flipping the Cake: Allow the cake to cool slightly before flipping to avoid breaking. Run a knife around the edges to loosen it before inverting onto a plate.
- Should I use Corn Syrup? Corn syrup helps keep the caramel smooth, but it’s optional. If you omit it, watch the caramel carefully to avoid overcooking.
- Buttermilk Substitution: If you don’t have buttermilk, you can mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Avoid Overmixing: When combining the flour mixture with the wet ingredients, mix until just incorporated to avoid overmixing, which can lead to a denser cake.
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cake Doneness: In addition to the toothpick test, you can lightly press the top of the cake—it should spring back gently when done. If it leaves an indentation, give it a few more minutes.
- Storage: This cake stays moist and flavorful for up to 3 days if stored in an airtight container in the fridge. Let it come to room temperature before serving. You can also freeze it, tightly wrapped, for up to 2 months.
Pecan Pie Cake Variations
- Honey Pecan Cake: Substitute the maple syrup with honey for a slightly different, but equally delicious flavor.
- Chocolate Pecan Pie Cake: Add 1/2 cup of mini chocolate chips to the batter for an extra indulgent touch.
- Bourbon Pecan Cake: For an adult twist, add 1 tablespoon of bourbon to the caramel topping before boiling for a deeper, richer flavor.
- Salted Caramel Pecan Cake: Sprinkle a little flaky sea salt on top of the caramel pecan layer before baking to create a delicious sweet-and-salty contrast. Sprinkle more salt to taste before serving the cake.
- Orange Pecan Cake: Add 1 teaspoon of orange zest to the batter for a bright, citrusy flavor that complements the sweetness of the caramel.
- Apple Pecan Pie Cake: For an autumn-inspired variation, add 1/2 cup of finely chopped apples to the cake batter for a juicy twist that pairs beautifully with the pecans and caramel.
- Gluten-Free Pecan Pie Cake: Substitute the all-purpose flour with a gluten-free flour blend in the same measurements to make this cake gluten-free.
Serving Suggestions
- Add Whipped Cream: try making some fresh homemade whipped cream and top this decadent treat.
- Ice Cream: Serve the cake with a scoop of ice cream. You can try vanilla, or my favorite Dulce de Leche Haagen-Dazs.
- Fresh Fruit: Add a refreshing contrast by serving slices of the cake with fresh berries or caramelized apples.
- Coffee or Tea: Pair the cake with a hot cup of coffee or tea for a cozy and comforting dessert experience.
- Cream Cheese Frosting: Drizzle some of this Cinnamon Cream Cheese Frosting on top of each slice for a rich, creamy flavor that complements the cake.
- Warm with Maple Syrup: For a breakfast-style twist, warm a slice and drizzle with maple syrup, pairing it with a side of bacon or sausage.
Storage
Store any leftover Pecan Pie Cake in an airtight container in the fridge for up to 5 days. Before serving, bring the cake to room temperature or gently warm slices in the microwave for a few seconds to enjoy the gooey caramel topping at its best.
If you want to freeze the cake, wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
If you like this recipe, you’ll love these other pecan inspired desserts:
- Easy Pecan Pie
- Pecan Pie Pastry
- Pecan Pie Cheesecake
- Pecan Pie Cheesecake Bars
- Pecan Fudge Pie
- Vegan Pecan Pie
Please give this recipe a rating if you like it and share photos with me on Instagram! I love to see all your creations.
Pecan Pie Cake
Equipment
- 1 10" cake pan or 9×9" baking dish
Ingredients
Pecan Caramel Topping
- 1 1/2 cup chopped pecans 150 grams
- 6 tbsp unsalted butter 85 grams
- 1/3 cup maple syrup 78 ml
- 1/2 cup brown sugar 110 grams
- 2 tbsp corn syrup
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Pecan Pie Cake Batter
- 2 cups all-purpose flour 255 grams
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp grated nutmeg
- 1 cup unsalted butter 226 grams
- 1 cup granulated sugar 200 grams
- 1/4 cup brown sugar 55 grams
- 3 large eggs room temperature
- 1/2 tbsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans 50 grams
Instructions
Pecan Caramel Topping
- Grease a 10" round cake pan with oil. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside. (read notes about pan size)
- In a medium saucepan, mix the butter, maple syrup, brown sugar, corn syrup if using, and salt.
- Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.
- Remove the caramel from the heat and pour on the bottom of the prepared pan.
- Scatter the chopped pecans on top of the caramel on an even layer. Set it aside.
Pecan Pie Cake Batter
- Pre-heat the oven to 350ºF.
- In a bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
- In a large mixing bowl or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugar, and beat on medium-high speed for 2 more minutes.
- Add the eggs, one at a time, stirring until completely incorporated before adding the next egg. Also make sure to scrape the sides and the bottom of the bowl in between additions.
- Add the vanilla and stir to combine.
- Add half of the flour mixture to the bowl and stir on low.
- Pour the buttermilk in and stir.
- Add the remaining dry ingredient mixture and stir until incorporated.
- Once the batter is smooth, add the pecans and fold gently until combined.
- Pour the batter over the pecan caramel topping on the bottom of the pan. Spread with a spatula until smooth.
- Bake the cake in the oven for about 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake. Please note it can take longer to bake the cake. Read the notes below for more baking tips.
- Let the cake cool down for about 15 minutes, then flip it upside down onto a plate.
- Allow for it to cool down completely before slicing and serving.
Notes
- Use an Oven Thermometer: Oven temperatures can vary, so it’s best to use an oven thermometer to ensure your oven is accurately preheated to 350°F. Most ovens are not entirely accurate in their temperature display. Ovens often run hotter or cooler than the set temperature, sometimes by as much as 25-50°F, which can significantly impact baking results. This inaccuracy can lead to an underbaked or unevenly baked cake, especially with recipes that have thicker batters. Placing an oven thermometer inside your oven before preheating allows you to verify and adjust the temperature as needed, giving you consistent and reliable results every time. This simple tool can make a big difference in ensuring your cake bakes through perfectly without over-browning or under-baking.
- Check Doneness in Multiple Spots: Insert a skewer or long toothpick into several areas of the cake, especially the center. It should come out clean or with only a few crumbs. If batter is present, continue baking in 5-10 minute increments, checking each time.
- Cover with Foil if Browning Quickly: If the top of the cake is browning before the center is fully baked, tent it loosely with foil to prevent over-browning while allowing the middle to finish baking.
Hi,
This pecan pie cake looks delish but I have a question. I do not like cinnamon or nutmeg, so would it be ok to leave it?
absolutely!
What a great combination. Made this twice. Easy to bake and makes me look like a pro. Just the right size for a gathering.
What’s wrong cinnamon?
For the caramel sauce, how hot should I cook? What temperature? If it’s only going to boil for 3 minutes, I assume it’s not very hot for sugar.
Just until the sugar melts with the other ingredients.
I wonder if someone were lazy/didn’t want to buy a bunch of extra ingredients that they may not use all of, do you think a boxed spice cake mix would work?
Then add the wet ingredients and pecans to that?
You can make the cake as directed by the instructions of the box, and bake with this caramel and pecan on the bottom. you can also mix the pecans with the spice cake. for sure it will work 🙂
Hi would love to make this but I need to use a bigger pan like a 9″13 if I doubled the recipe would that size pan work?
Yes, you can double the recipe and bake it in a 9×13-inch pan. This size pan should work well for the doubled quantities, as it provides enough surface area and depth for the batter and caramel topping. Keep in mind that a larger pan may require slight adjustments to the baking time, so here are some tips:
Baking Time: A 9×13-inch pan may take slightly longer to bake because of the increased batter volume. Start checking for doneness around the 50-60 minute mark, but it could take up to 70 minutes. Use the toothpick/skewer method in multiple spots to ensure it’s baked through.
Even Baking: Rotate the pan halfway through baking to promote even browning and cooking.
Line the Pan: Be sure to line the bottom and sides of the pan with parchment paper, as recommended, to prevent sticking and ensure easy removal.
Doubling the recipe in a 9×13-inch pan should result in a beautiful and delicious cake—perfect for your gathering! 😊
Can this be baked in a Bundt pan?
yes you can!!
Can you use a spring form pan instead?
It will leak, sorry!
Hi, thanks for the recipe, but I don’t really understand, what cups did you use? I know that a universal measuring cup is 140 grams of flour, so how come 4 cups is 255 grams? Thank you very much
Hi! Thank you for your question, and I’m happy to help clarify. In this recipe, I’m using the standard U.S. measuring cups, where 1 cup of all-purpose flour weighs approximately 127 grams. This means that 2 cups of flour is about 255 grams.
It sounds like the confusion might be due to different measurements or conversions used in various regions. Some regions might have different conversions for “cup” measurements, so it’s always helpful to rely on the weight in grams if you’re more comfortable with that for accuracy.
I hope this clears things up, and I hope you enjoy the recipe!
Hi there! Loving how this cake turned out and can’t wait to try it! I will be serving tomorrow but made it today – after fully cooling, should I cover and put it in the fridge, or cover and leave out? Assuming fridge but want to confirm – thank you!
Yes I do recommend to put in the fridge covered. Then take it out of the fridge an hour before serving, so it has a chance to come to room temp. The cake would be fine for a few hours at room temp.
Hi, can this be made in advance and frozen?
yes it can. make sure to cool it down before freezing. then wrap it with parchment paper so it doesnt stick, then plastic wrap, several layers. maybe foil as well to protect it. then you can thaw in the fridge overnight, and make sure to leave it on the counter for 30 minutes or so before serving
We don’t use corn syrup, do you think if I could factor in honey as opposed to the corn syrup or just more maple syrup?
Hello,
Can you substitute the maple syrup with date molasses ?
Yes, you can substitute maple syrup with date molasses in this recipe, but there are a few things to keep in mind:
Flavor: Date molasses has a deeper, richer flavor than maple syrup, with hints of caramel and a slightly earthy taste. This will make the topping a bit more intense and give it a unique flavor, which pairs well with pecans, but will be different from the typical sweetness of maple syrup.
Consistency: Date molasses is thicker and more viscous than maple syrup, which might slightly affect the texture of the caramel topping. If you find the caramel too thick when using date molasses, you can add a small amount of water (1-2 tablespoons) to loosen it up slightly.
Sweetness Level: Date molasses is less sweet than maple syrup, so if you prefer the topping to remain as sweet as the original, you might want to add a touch more brown sugar to balance the flavor.
Overall, it’s a great alternative, especially if you want to experiment with a more complex, less sweet taste. The caramel may turn out richer, but it should still work beautifully with the pecans and the cake!
Do you mean real maple syrup?
yes I used real maple syrup 🙂
Could you make this with gluten free all purpose flour?
Yes I do believe it works.
Can you use a springform pan for this recipe?
I don’t recommend it. the caramel is going to leak out.
I just used a spring form pan and it did not leak.
This definitely happened to me. Still came out good but again it did leak.
I used King Arthur Gluten free flour. Same amount as recipe calls for and it turned out beautiful!
Did you weight the GF flour or use measuring cups? I’m excited to make this GF.
Hi Lindseay,
I used weight!
☺️
Did you use light or dark brown sugar? Packed or inpacked?
I measure by weight only. I used light brown, but either will work. I recommend packing it if measuring by cup measurements.
Could this be doubled and made in a 9×13 Pyrex dish? I don’t have cake pans with high enough sides.
Yes, you can double this recipe and bake it in a 9×13 Pyrex dish. A 9×13-inch pan has about twice the volume of a 9-inch round cake pan, so doubling should work well. However, glass bakeware like Pyrex can affect the baking process in a few ways:
Heat Conductivity: Glass conducts heat more slowly than metal but retains heat longer. This means that once it heats up, it maintains a steady temperature, which is great for even baking but can also cause over-browning or overcooking around the edges if not carefully monitored, while the middle can remain raw.
Browning: Cakes baked in glass pans tend to brown more on the edges and bottom. To avoid excessive browning, consider reducing the oven temperature by 25°F (to 325°F in this case) and monitoring closely near the end of baking time.
Baking Time: Since glass retains heat, your cake may bake a little faster toward the end, so start checking for doneness about 10 minutes before the expected bake time. It may take slightly longer overall, so use a toothpick test to check for a clean, crumb-free pick in the center. Again, the middle will cook slower than the edges due to the conductivity of the material, so you have to make sure the middle is done before pulling the cake out because it may look done around the edges while the center isn’t done.
Thank you!
Do you think this would work in a spring form pan?
it will not, the caramel will leak out
Loved the pecan part. I wouldn’t add nutmeg again because that’s all I could taste. Used a cake pan and the pecan bottom boiled over the sides and smoked out the oven which was unexpected and then somewhat ruined the flavor. Not a bad idea for those who prefer to use a cake mix, the pecan crust/top is the real star of the recipe. I would try again with better preparation for possible overflow and no nutmeg.
Hi Becca, do you mean you used a cheesecake pan? What do you mean over flow? what size is the pan you used? Thank you
Hi Camila!
Do you think it would work to brown the butter for the cake batter? If so, should I add any extra liquid to the batter ex. more milk?
Was also thinking about adding cardamom in with the spices, do you think the flavours would mesh well?
Thank you in advance!
Yes, browning the butter for the cake batter could add a fantastic, nutty depth that complements the pecans and caramel flavors beautifully. When browning butter, some moisture evaporates, but since it’s not a significant amount, you typically don’t need to add extra liquid. However, if you want to be extra cautious, you could add 1–2 teaspoons of additional buttermilk to keep the batter moist.
Adding cardamom with the spices is also a great idea! Its warm, floral notes pair well with cinnamon and nutmeg, adding a subtle layer of complexity that enhances the cozy flavors of this cake. Start with about 1/4 teaspoon of ground cardamom, as it’s quite potent, and adjust to taste.
These additions sound delicious and will bring an extra level of warmth and richness to the cake!
I just baked this cake and cooked it way longer than suggested. I thought it was done, and after 15 minutes I flipped the cake over onto a plate… and it was RAW in the middle! I could CRY! SO much work and expense went into this cake!! I’m going to try baking it longer but it has cooled right down.
I wrote a review earlier after I discovered that my cake was totally raw in the centre but I didn’t realize it until I turned it out onto a plate. So disappointing after so much time & money spent on it! Then… I decided to preheat my oven again & see what happens if I bake it longer. It worked!!
Thank you for an incredible recipe !
I’ve baked the cake yesterday, and it was amazing. The all time favorite of my husband and son 👍🏽
Looks amazing! Can I substitute Greek yogurt or sour cream for the buttermilk?
Yes, you can substitute Greek yogurt or sour cream for the buttermilk in this Pecan Pie Cake recipe. Use the same amount—1/2 cup—and consider thinning it with a tablespoon of milk or water to mimic buttermilk’s consistency. This substitution will maintain the cake’s moisture and add a slight tang, similar to what buttermilk provides.
How about storage? How long refrigerated? Frozen? How do you recommend storing this?
Please ignore my comment. Literally always happens, I find the answer after re reading, my apologies
The recipe looks delicious! I don’t have a cake pan with high enough sides. Do you think a bundt pan would work?
Yes i do believe so. try to use parchment paper if it has a straight bottom and sides without design or crevices. If your pan had ridges, which makes it hard to use parchment on it, I would grease it well with butter and dust with flour or sugar.
Hello from Argentina! Can buttermilk be replaced with milk? Or is it necessary, if you do not have milk, to use vinegar or lemon to separate the whey and use it that way? Tremendous recipe! Greetings
Hello Andrea! 😊 Yes, you can replace the buttermilk with regular milk, but adding a little acidity, like a teaspoon of vinegar or lemon juice to the milk, will give you the same tender texture that buttermilk provides. Just let it sit for about 5 minutes before using. I’m so glad you like the recipe, I hope it turns out delicious! Greetings back to you!
Can you explain how you drizzle the frosting you mention. Wouldn’t it be too thick to drizzle?
I would put on a piping bag and snip the end with scissors and drizzle.
I followed all the instructions and it was amazing thank you!
Any suggestions for making this dairy free?
Here are a couple of suggestions in making this dairy-free.
Butter Substitute: Replace the unsalted butter in both the topping and cake batter with a dairy-free alternative. Vegan butter or margarine are good options.
Buttermilk Substitute: For a dairy-free buttermilk alternative, combine 1/2 cup of any plant-based milk (like almond, soy, or oat milk) with 1/2 tablespoon of apple cider vinegar or lemon juice. Let it sit for a few minutes until it curdles slightly before using.
Could you skip the maple syrup and use 1/3 cup + 2 Tbsp corn syrup?
Hi Julie, I haven’t experimented with those modifications, I think it can work, the caramel won’t have the same deep color and the maple notes. If you have honey, you can use that. also, golden syrup can work.
This is such a delicious cake that I’ve tried it three times now. That said, I am having a terrible time getting it done without over-cooking. The toothpick test doesn’t work for me, because something about the batter doesn’t cling to a toothpick, no matter how raw the cake is in the middle. My 3rd attempt yesterday, I baked for 90 minutes, and it was a little too done, but not by much. I’ve tried two different cake pans, with varying results. Will keep it in my recipe book, and keep on trying, because it really does taste amazing!
I’m so glad you love the cake enough to keep trying—thank you for sticking with it! It sounds like the baking time has been a bit tricky. Here are a few tips that might help: instead of relying on the toothpick test, try gently pressing the center of the cake with your finger—it should spring back lightly when it’s done, and shouldn’t feel like it’s soft or gooey underneath. Another helpful trick is to check for a slight pull-away from the edges of the pan—this can indicate that the cake is close to done. Do you mind me asking what kind of pans you have used, size and material? thank you!
I was hoping it would be really good. It smelt great and then when I opened the oven halfway through smoke was all the I saw. It was boiling out the bottom over the edge and I’m not sure why. I used the exact pan and followed the recipe. I wish I could have kept baking it 🙁
Can you put a link to the cake pan you use because I can’t find a 9×2.5” anywhere. I have 9×2 and 10×2.5…… Would either of those work better than the other?
here is the pan I used it says 9×2 but it really is 2.5, youll see on the images if you slide down https://a.co/d/6BGOy15
My cake sunk in the middle. Is it because I used cake flour or because I used a springform pan and the carmel leaked out or was it undercooked. I’ll make again with the right pan I just didn’t have a 9 inch round here. And the store only had a springform pan.
There are a few reasons why cakes can sink in the middle, and it sounds like a combination of factors may have played a role here. Using a springform pan for this recipe will lead to leaking, because of the caramel, and that can affect the cake’s structure and baking time. Cake flour usually works well for a tender crumb, but you would need a bit more cake flour when substituting for all-purpose, so in this recipe you would have needed 2 1/4 cups of cake flour, so if that wasn’t substituted properly, it could have also led to the sinking issue.
It’s possible the cake needed a bit more baking time, especially if there was some leakage. Next time, using a solid 9-inch round pan should help, and you could also try checking for doneness a few minutes before taking it out of the oven. I hope this helps, and happy baking!
First I want to mention that finding a 9” x 2.5” pan is difficult. I found a 9” x 2” and then put a really high parchment paper around the edge. I made this cake but the caramel topping overflowed and burned on the bottom of my oven. Would recommend putting a pan below or something to avoid that. It also didn’t bake in the middle even though the toothpick came out clean. And the top was pretty brown. Would try again but maybe use a much deeper pan with longer baking time…. I think 2.5” still would have been too shallow to contain the caramel.
How would I need to adjust the recipe or baking time if using an 8 x 3inch pan?
Also can I store on the countertop overnight or does it need to be refrigerated?
Thank you!
Adjusting the Recipe for an 8 x 3-Inch Pan:
Baking Time Adjustment:
An 8 x 3-inch pan has less surface area but is deeper than a 9 x 2.5-inch pan, so the cake may take longer to bake. Start checking for doneness at 50 minutes, but be prepared for it to take up to 60-70 minutes, or more. Also there’s a chance the cake will sink in the middle because of the pan being smaller.
Use the toothpick test in multiple spots to ensure the center is fully baked.
You could also reduce the recipe by 1/3, so you would make 2/3 the amount of batter, and would need to multiply the ingredients by 2/3.
Storing the Cake:
The cake can be stored on the countertop overnight if:
-Your kitchen is cool (below 70°F/21°C).
-It is wrapped tightly in plastic wrap or stored in an airtight container to prevent the caramel topping from drying out.
Refrigeration:
-If your kitchen is warm or humid, refrigerating the cake is safer to prevent spoilage of the caramel and butter-rich topping. Wrap it well to avoid drying or absorbing odors. -Allow the cake to come to room temperature before serving for the best flavor and texture.
I love pecan pie but this is a big game-changer for me. Love the combination of cake/pecan pie topping. Delish and will make again. Bravo!
Can we skip the maple syrup? I don’t care for maple syrup flavor in my caramel. Plus I want to cut the sugar/sweetness.Can I use milk or water instead? Thank you!
Yes, you can skip the maple syrup if you don’t care for its flavor or want to reduce the sweetness. Here are some alternatives and adjustments:
Replacing Maple Syrup:
Milk or Cream: You can substitute an equal amount of milk or heavy cream (1/3 cup or 78 ml). This will reduce the sweetness while keeping the caramel smooth and rich.
Water: Water can also be used in the same amount, but the caramel may not be as creamy or flavorful as with milk or cream.
Honey or Agave Syrup: If you’re okay with a touch of sweetness but not maple flavor, honey or agave syrup can be substituted in the same amount (1/3 cup). These options will provide a similar consistency.
Adjusting for Less Sweetness:
If you’re also looking to cut the sweetness, you can reduce the brown sugar slightly. For example, instead of 1/2 cup (110 grams), use 1/3 cup (73 grams). Keep in mind that this might make the caramel less rich, but it should still work fine.
Tried this recipe and loved it. We will be replacing our traditional pecan pie at Thanksgiving with this cake. Absolutely delicious! Im going to try the pecan brownie recipe today. Thank you for sharing!
Thank you so much for your kind words! 🥰 I’m thrilled that you loved the recipe and that it’s becoming part of your Thanksgiving traditions—what an honor! I hope you enjoy the pecan brownie recipe just as much. Let me know how it turns out! Happy baking and happy Thanksgiving! 🦃✨
I plan on making this cake for thanksgiving for my dad for his birthday. normally i make him a pecan and macadamia nut pie but thought this would make a nice special surprise. could i add the macadamia nuts? does it change anything in the recipe
That sounds like such a sweet idea for your dad’s birthday! Yes, you can absolutely add macadamia nuts to the recipe. replacing some of the pecans with macadamias shouldn’t change the recipe significantly, but they will add a lovely crunch and flavor. Enjoy making this special surprise! 😊
I made the cake and it was super tasty! I did have two issues though….1) I used a 9″ round by 2″ tall regular cake pan and half way through baking it was bubbling over the sides of the pan and burning on the bottom of the oven. 2) after waiting 15 minutes to cool, I turned the cake over and the carmel pecan mixture stuck to the edge of the pan…leaving the cake to not look very good. I did my best to scoop it out, but it didn’t work very well. Is there a temperature to cook the carmel beforehand vs 3 minutes? I’m wondering if i over cooked the carmel?
It tasted great and I will make it again. Would like to perfect the recipe to avoid these two issues.
Can you substitute almond milk for the regular milk in this recipe?
You could.
Can I get away with using reduced fat buttermilk?
yes you can!
I used 9×2 pan… and am an avid baker. Decided to try something new. Why does the caramel bubble over the sides and land on the bottom of my oven?! It happened both times I attempted this recipe.
Hi Jada, you need a taller pan for this recipe. either use a 10 inch pan (which will make the cake a bit thinner, but it wont bubble over), or use a 9×2.5 or 9×3″ pan.
If I use a Bundt pan, do I skip using parchment paper? Mine pan has “ridges” and don’t think the parchment paper will work. How long should I bake the cake?
The only issue with skipping the parchment is that the topping might stick. I recommend greasing the pan really well with butter, and sprinkle with flour. baking time will probably be less, but I am not sure how long. start checking at 20 to 25 minutes, with a toothpick, and then check every 5 to 10 minutes, until it comes out clean.
Did anyone find the cake to be overly crumbly? I’m wondering if this is a “me issue” or if it truly is dry. The flavor is great but it doesn’t hold together at all.
My sugar did not melt all the way in my Carmel, did not notice added the pecans and baked the cake flipping it and releasing the bottom is all sugar, is there something I can go to fix it after it’s been baked?
Sorry, do you mean like the sugar granules?
I’m giving 4 stars because the cake part was really good and my family liked it. My trouble came in with the topping, because it ended up scorched and crunchy. I brought the topping to a bubble then simmered for three minutes; if I make it again I won’t do the three additional minutes, just melt the sugar and incorporate the butter. Like others have mentioned, I had to cook the cake a really long time because when I tested it, there was raw dough. I had to cover to prevent the top from over-browning, and by the time I gave up (there was still raw dough) the topping was overdone. I need to identify a pan that is bigger than the recipe says, but tall enough that the topping doesn’t bubble out. I will try again, because the family really liked the taste. It’s expensive with all those nuts for it not to turn out like you wished. Thanks for the recipe!!
Wow this cake came out so well! I baked it in the 10″ pan for about 50 minutes and it came out divine! All my friends want the recipe! For all the comments saying it was raw/needed more time, I think everyone’s oven is different, and you have got to use the knife test and adjust as needed! If it comes out clean, you’re good!
Hi
I jist love your recipe of Pecan pie cake. It was so yummy.
Hi
I have made this cake and although it tasted good, it was difficult to serve as the pecan layer kept falling away from the cake which made the cake look very messy and I was a bit embarrassed serving it to my guests. I probably did something wrong. But I am a baker and tend to follow recipes quite diligently. I am glad nobody else had this experience, but I would probably not try this recipe again.
Risha
Great pecan cake!! I just had to leave it longer in the oven.