This one is for all the pecan pie lovers out there. This pecan pie cake looks divine! Just look at that gooey filling and moist cake! I don’t even really care for pecan pie and I still want to eat this. I usually only look for recipes that are quick and easy, and this is definitely not that, but I think it is well worth all that extra work. Thanks Sweet Jeanette!
Here’s what you need to make this:
For the filling:
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 egg yolks
- 1 1/2 cups half-and-half
- 1/8 tsp salt
- 3 TBSP butter
- 1 teaspoon vanilla extract (the real stuff)
For the cake:
- 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 all-purpose flour
- 1 tsp. baking soda
- 1 cup buttermilk
- 3/4 cup dark corn syrup
Here’s how to make it -> Pecan Pie Cake Tutorial
