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.
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.
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.
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!
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
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 🙁
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!
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.
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.
I followed all the instructions and it was amazing thank 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.
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!
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.
Please ignore my comment. Literally always happens, I find the answer after re reading, my apologies
How about storage? How long refrigerated? Frozen? How do you recommend storing this?
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.