↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
Cake
2 cups pecans, chopped
3/4 cup butter, softened
2 cups white sugar
5 eggs, separated
1 tablespoon vanilla extract
1 cup milk
1 tablespoon lemon juice
2 cups flour
1 1/2 teaspoons baking soda
1 cup chopped pecans
1/3 cup caramel sauce
1/3 cup light cream *
Filling
1/2 cup packed brown sugar
1/3 cup cornstarch
3/4 cup dark corn syrup
2 egg yolks
1 egg
1 1/2 cups light cream* See note
2 tablespoons butter
1 teaspoon vanilla extract
Other
2 cups heavy cream
3 tablespoons powdered sugar
additional pecans for decorating (optional)
Instructions
Cake
Preheat oven to 350 degrees.
Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy.
Beat in the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda.
Beat flour mixture into butter mixture alternating with soured milk.
With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
Assembly
Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
Refrigerate at least 2 hours before serving.
* note Light cream
Each of the following can be used in your recipe per cup of light cream:
3 tbsp. melted, unsalted butter mixed with 7/8 cup whole milk;
1 cup half & half;
1/2 cup heavy cream and 1/2 cup whole milk;
1/2 cup whole evaporated milk and 1/2 cup whole milk.
Follow the recipe and add the substitute when the light cream is needed.
view more member recipes
Pecan Pie Cake
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
Cake
2 cups pecans, chopped
3/4 cup butter, softened
2 cups white sugar
5 eggs, separated
1 tablespoon vanilla extract
1 cup milk
1 tablespoon lemon juice
2 cups flour
1 1/2 teaspoons baking soda
1 cup chopped pecans
1/3 cup caramel sauce
1/3 cup light cream *
Filling
1/2 cup packed brown sugar
1/3 cup cornstarch
3/4 cup dark corn syrup
2 egg yolks
1 egg
1 1/2 cups light cream* See note
2 tablespoons butter
1 teaspoon vanilla extract
Other
2 cups heavy cream
3 tablespoons powdered sugar
additional pecans for decorating (optional)
Instructions
Cake
Preheat oven to 350 degrees.
Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy.
Beat in the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda.
Beat flour mixture into butter mixture alternating with soured milk.
With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
Assembly
Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
Refrigerate at least 2 hours before serving.
* note Light cream
Each of the following can be used in your recipe per cup of light cream:
3 tbsp. melted, unsalted butter mixed with 7/8 cup whole milk;
1 cup half & half;
1/2 cup heavy cream and 1/2 cup whole milk;
1/2 cup whole evaporated milk and 1/2 cup whole milk.
Follow the recipe and add the substitute when the light cream is needed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Butter Pecan Pumpkin Cake With Coconut Pecan Frosting
by sgre52160
Butter Pecan Cake Mix 15 oz canned pumpkin 2 eggs 1 container Coconut Pecan Frosting In a large bowl, stir the cake mix, eggs and pumpkin together until well blended. Pour into greased 9x13 pa
by sgre52160
Butter Pecan Cake Mix 15 oz canned pumpkin 2 eggs 1 container Coconut Pecan Frosting In a large bowl, stir the cake mix, eggs and pumpkin together until well blended. Pour into greased 9x13 pa
Pecan Bundt Cake With Orange Pecan Glaze
by sgre52160
2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 cup vegetable shortening 3/4 cup sugar 1/2 cup
by sgre52160
2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 cup vegetable shortening 3/4 cup sugar 1/2 cup
Pecan Pie Cake I
by sgre52160
3 cups finely chopped pecans, toasted and divided 1/2 cup butter or margarine, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 tbsp vanilla extract 2 cups flour 1 ts
by sgre52160
3 cups finely chopped pecans, toasted and divided 1/2 cup butter or margarine, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 tbsp vanilla extract 2 cups flour 1 ts
Pecan Pie Cake
by sgre52160
1 box yellow or butter pecan cake mix 1 egg + 3 eggs 1/2 cup butter, melted 1 1/2 cup light corn syrup 1/3 cup brown sugar 1 tsp vanilla 2 cups chopped pecans Remove 2/3 cup of the cake
by sgre52160
1 box yellow or butter pecan cake mix 1 egg + 3 eggs 1/2 cup butter, melted 1 1/2 cup light corn syrup 1/3 cup brown sugar 1 tsp vanilla 2 cups chopped pecans Remove 2/3 cup of the cake
Pecan Pie Coffee Cake
by sgre52160
For the cake: 1 & 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 3 tablespoons unsalted butter, softened 2 ou
by sgre52160
For the cake: 1 & 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 3 tablespoons unsalted butter, softened 2 ou
view more member recipes