Pecan Pie Cake III Recipe - Allrecipes.com
Pecan Pie Cake III Recipe
  • READY IN hrs

Pecan Pie Cake III

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

Fabulous cake! Looks really impressive and tastes as good as it looks! I serve with Butter pecan ice cream and I never have any left when we have people to dinner! Excellent and not terribly hard to do!

 
Most Helpful Critical Review
Jan 26, 2004

I was really excited about making this cake. What a disappointment! A lot of work for just a mediocre cake. It didn't taste like a pecan pie to me and it wasn't as moist as it needed to be. The best thing about it was the frosting. I hate to give bad reviews, but will not make this cake again!

 

12 Ratings

Mar 26, 2008

it was ok didn't taste like pecan pie. the filling was the best and taste more like pecan pie. need to correct recipe need to know if 1tsp or 1tbsp vanilla, and do u add 3/4 cup caro to cake batter or just brush cake with caro after baking.

 
Sep 16, 2014

Can I substitute gluten free flour for the all-purpose flour in this recipe

 
Feb 27, 2014

This, I would have to give five stars and my husband moved this up to his top 10 list. I have to say, With 9 eggs total,3 c. pecans and all the cream and corn syrup, this is very rich and not too cheap either. BUT my company loved it even though neither of them like pecan pie. Might save this for holidays or special occasions. Note: I saved enough filling to spread some on top of cake with a few whole pecans for decoration.

 
Dec 15, 2012

everyone loved this cake. will be making it for christmas..

 
May 16, 2012

I made this cake because I am not a big fan of pecan pie; reason being that pecan pie has no definitive flavor other than intensely sweet. The cake is the same; very sweet and no definitive flavor. If you are a pecan pie fan, then you may like this cake, but I won't make it again unless it's for family or friends.

 
Nov 24, 2009

This cake is wondering.

 

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Nutrition

  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 75 g
  • 24%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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