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
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
Hi
I jist love your recipe of Pecan pie cake. It was so yummy.
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!
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!!
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?
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.
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.
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.
Can I get away with using reduced fat buttermilk?
yes you can!
Can you substitute almond milk for the regular milk in this recipe?
You could.
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.
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! 😊
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! 🦃✨
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.
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!