Best 2 Pecan Pie Cake Iii Recipes

Calling all baking enthusiasts and pecan pie lovers! Embark on a delectable journey as we delve into the world of "Pecan Pie Cake III". This divine dessert combines the irresistible flavors of pecan pie and cake into one extraordinary creation. Get ready to tantalize your taste buds with this symphony of textures and flavors. In this article, we'll guide you through the steps of creating this masterpiece, providing tips and tricks to ensure a picture-perfect result that will leave your friends and family craving more. So, gather your ingredients, preheat your oven, and let's embark on this mouthwatering adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

PECAN PIE CAKE III

Pecan Pie Cake III image

This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling.

Provided by Tanya

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 20

Ingredients

2 cups chopped pecans
½ cup butter, softened
½ cup shortening
2 cups white sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans
5 egg whites
¾ cup dark corn syrup
½ cup packed brown sugar
⅓ cup cornstarch
4 egg yolks
1 ½ cups half-and-half cream
¾ cup dark corn syrup
⅛ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

Nutrition Facts : Calories 619 calories, Carbohydrate 75 g, Cholesterol 145.2 mg, Fat 34.4 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 10.5 g, Sodium 250.4 mg, Sugar 41.8 g

PECAN PIE CAKE

Pecan Pie Cake image

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

Ingredients

1 (18 ounce) box yellow cake mix
1 egg
1/2 cup melted butter
1 1/2 cups light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1 1/2 cups pecans

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.

Tips:

For the best results, use fresh, high-quality pecans.
If you don't have a pie crust, you can use a pre-made graham cracker crust or even a store-bought pie crust.
Be sure to blind-bake the pie crust before filling it with the pecan mixture. This will help prevent the crust from becoming soggy.
Don't overfill the pie crust. The filling should come up to the rim of the crust, but it shouldn't be overflowing.
Bake the pie until the filling is set and the crust is golden brown. The filling should be slightly jiggly in the center.
Let the pie cool completely before serving. This will give the filling time to set and firm up.
Serve the pie with whipped cream, ice cream, or your favorite topping.

Conclusion:

Pecan pie cake is a delicious and festive dessert that is perfect for any occasion. With its rich, buttery flavor and crunchy pecan topping, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will help you create a beautiful and delicious pecan pie cake that you'll be proud to serve. So next time you're looking for a special dessert, give this pecan pie cake a try. You won't be disappointed!