Pecan Pie Cake

Well I did it! I completed my challenge. I got all three posts done over the weekend. I am pretty proud of myself (with this recipe and the completion of my challenge).

pecan pie cake

I made this cake for Thanksgiving and it did not disappoint.


It may have a confusing name, but the name describes it perfectly. It is all the elements of a pecan pie in cake form. Pie + Cake = Delicious!

Pinterest never disappoints! I actually got a variation of this recipe from this site. I toasted my pecans and did not use the frosting because I am not really into whipped cream frostings. EndingTheSilence

Another great thing I found from the internet is a new program offered by NAMI. One of the presenters gave their opinion on the program and why it is so different from the other programs teaching about mental illness.

Pecan Pie Cake

Yields 1 Three Layer 9-inch cake

Pecan Pie Filling

1/2 cup packed brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half
pinch salt
3 Tablespoons butter
1 teaspoon vanilla
To make the filling:
Whisk together the first 6 ingredients in a large, heavy saucepan until smooth.  Bring to a boil over medium heat, whisking constantly, and boil for 1 minute,  or until thickened.  Remove from heat; whisk in butter and vanilla.
Place a  sheet of plastic wrap directly on surface of mixture to prevent a film from  forming, and chill at least 4 hours.
Pecan Pie Cake
3 cups pecans, toasted and finely chopped
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 tablespoon vanilla
2 cups flour, sifted
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
To make the cake:

Preheat oven to 350. Sprinkle 2 cups toasted pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat  bottoms and sides of pans.


Beat butter and  shortening at medium speed with an electric mixer until fluffy, and gradually  add sugar, beating well.  Add egg yolks, 1 at a time, beating just until blended  after each addition.  Stir in vanilla.
Combine flour and  baking soda.  Add to butter mixture alternating with the buttermilk, beginning  and ending with flour  mixture.  Beat at low speed just until blended after each  addition.  Stir in remaining 1 cup pecans.
Beat egg whites at  medium speed until stiff peaks form, and fold one third egg whites into batter.  Fold in remaining egg whites.
Pour batter into prepared pans.
To assemble the cake:
Put one layer pecan side up on plate, pour 1/3 of filling onto layer. Spread filling over layer without letting it flow over sides.
Stack second layer on filling pecan side up, pour 1/3 of filling onto layer. Spread filling over layer without letting if flow over sides.
Stack third layer on filling pecan side up, pour remaining 1/3 filling onto layer. Spread filling over layer. Decorate as desired.

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