Description
A moist and tender cake topped with a rich and gooey pecan pie filling, optionally finished with a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup honey or corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups pecan halves, roughly chopped
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream, to adjust consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Melt the butter over medium heat in a medium saucepan.
- Stir in the brown sugar and granulated sugar. Then, add the heavy cream and honey (or corn syrup).
- Bring the mixture to a simmer, stirring constantly, until the sugars are dissolved and the mixture is smooth (3-5 minutes).
- Remove from heat and stir in the vanilla extract and salt.
- Stir in the chopped pecans.
- Pour the cake batter into the prepared baking pan, spreading it evenly.
- Carefully pour the pecan pie filling over the cake batter, spreading it as evenly as possible.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes before frosting or serving.
- Cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Stir in the vanilla extract. Then, add the milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cooled, frost it with the cream cheese frosting.
- Cut the cake into squares and serve.
Notes
- Pecan Size: Roughly chopped pecans are preferred, but you can adjust to your liking.
- Toasting Pecans: Toast pecans for a deeper flavor (350°F (175°C) for 5-7 minutes).
- Bourbon: Add 1-2 tablespoons of bourbon to the pecan pie filling for extra flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the cake batter or pecan pie filling.
- Caramel Sauce: Drizzle with caramel sauce before serving.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Cake batter and pecan pie filling can be made ahead and stored separately in the refrigerator for up to 24 hours.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free all-purpose flour blend.
- Prep Time: 30 minutes
- Cook Time: 35 minutes