Pecan Pie Cake
Dec 30, 2025 02:35 AM
This recipe takes everything you love about pecan pie – sticky caramel sauce, buttery pecans, and fragrant vanilla, combined with a moist and tender cake. This showstopping dessert is flavorful, cozy, and indulgent.
What sets this recipe apart
Two in one: This recipe is a mashup between a pecan pie and a pecan cake.
Upside down: The caramel pecan topping is baked at the bottom of the pan, under the cake. After baking the cake gets flipped, revealing a beautiful (and delicious) topping.
Extra caramel sauce: Reserve some of the caramel sauce to drizzle on each slice when serving. This makes for a pretty presentation and extra sticky-sweet goodness!
No corn syrup: I skip the corn syrup and use maple syrup which pairs perfectly with the pecans.
Ingredients:
Caramel Pecan Topping
- ¼ cup (57g) unsalted butter, cut into cubes
- ½ cup (105g) packed brown sugar, light or dark
- ¼ cup (60ml) heavy cream
- ¼ cup (60ml) pure maple syrup
- couple pinches salt
- 1 cup (110g) coarsely chopped pecans
Cake
- 1½ cups (188g) all purpose flour, spooned and leveled or weighed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (180g) sour cream
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable or canola oil
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
- ½ cup (55g) finely chopped pecans
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
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