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.
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
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.
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 👍🏽
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!!
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.
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!
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
Do you think this would work in a spring form pan?
it will not, the caramel will leak out
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!
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 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!
☺️
Do you mean real maple syrup?
yes I used real 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!
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?
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!
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.
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?