Best 4 Pecan Pie Cake Ii Recipes
Pecan Pie Cake is a delicious and indulgent dessert that combines the flavors of pecan pie and cake into one delectable treat. This multi-layered dessert features a moist and flavorful cake base topped with a rich and creamy pecan pie filling, creating a perfect balance of textures and flavors. Whether you are a fan of classic Southern desserts or simply enjoy the combination of crunchy pecans, sweet caramel, and buttery crust, this recipe will guide you through the steps of creating the ultimate pecan pie cake that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN PIE CAKE
This is absolutely to-die-for!!! Once you try this delicious cake, you will want to make it again and again!!
Provided by Boyz 5
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
- Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
- Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
- Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.
PECAN PIE CAKE I
A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.
Provided by Cathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Reserve 3/4 cup cake mix for second layer. Set aside.
- For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
- Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
- For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
- Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g
PECAN PIE II
This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies.
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
- Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
- Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.
Nutrition Facts : Calories 572 calories, Carbohydrate 63.8 g, Cholesterol 100.3 mg, Fat 35.4 g, Fiber 2.8 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 361.1 mg, Sugar 30.7 g
PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your pecan pie cake. Use real butter, pure vanilla extract, and fresh pecans.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Pecan pie cake combines the best of two classic desserts: pecan pie and chocolate cake. It's a rich, decadent, and delicious treat that is perfect for any occasion. With its buttery crust, gooey pecan filling, and creamy chocolate frosting, this cake is sure to be a hit.
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