Tasty Treat Tuesday: Pecan Pie Cake

pecan pie cakeThis 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


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