Salted pecan pie cake is a rich and delicious dessert perfect for this holiday season. Instead of regular pie crust, this recipe is made with a caramel pecan layer that bakes at the bottom of the pan with a cake on top. When you flip it over after baking, the gooey caramel pecan becomes the star on top with a soft, spongy cake in the base. It's more like a pecan pie in cake form. Serve this warm with a scoop of ice cream or a drizzle of caramel sauce.
Pecan Pie Cake Recipe
Pecan Cake is one of my all time favorite. I love pecan pie, they are my favorite. This cake has all the flavours of a pecan pie and taste amazing. When I thought of making a dessert with pecan this year for Christmas. I wanted to bake a cake with all the flavours of a pecan pie. I made it and it turned out so delicious.
About Salted Pecan Pie Cake
Salted pecan pie cake is a rich and warm dessert that is made especially during Thanksgiving, Christmas and New year. The pie is made with caramel pecans with a touch of salted butter and combined with a soft, spongy cake that soaks up all the flavour beautifully while baking.
The recipe is so easy to make and requires ingredients like pecan, butter, flour, sugar, corn syrup, brown sugar, egg and vanilla essence. To start making the sticky caramel pecan, melt butter, sugar, corn syrup in a sauce pan. Once everything is combined, add chopped pecans and mix well. Then make your cake batter using eggs, flour, butter, sugar, milk and vanilla extract.
Now in a greased pan, spread the caramel pecan first in the bottom, then add the cake batter over them. When you bake and flip it out of the pan, the caramelized pecan becomes glossy, crunchy and delicious on top with a tender cake soaking up all the caramel flavours.
It is perfect for holidays, special occasions or when you want to bake something a bit different from usual crust pie. Serve it warm with a scoop of vanilla ice cream, whipped cream or drizzle with caramel sauce on top. The combination of crunchy, gooey pecans and fluffy cake is truly an irresistible one.
Similar Recipes
Ingredients
Butter - gives the rich buttery flavour to the sauce and creates spongy cake. It balances the sweetness of the brown sugar and makes the sauce subtle without overpowering.
Brown sugar - Brown sugar gives a deep caramel flavour and color when melted. This adds the warm aroma to the pecan layer. Don't substitute with regular white sugar.
Corn syrup or honey - Corn syrup is a sweetener made from cornstarch. This syrup is used to keep the pecan layer shiny and sticky and also prevents the sugar from crystalizing.
Pecans - Pecans are the star ingredient of the recipe. For best texture and flavour, toast them before adding to the sauce. If you want to try other nuts, substitute using almond, walnut or hazelnut.
Vanilla extract, Cinnamon - adds a warm sweetness to the cake and balances the cinnamon spice flavour.
Egg - Egg gives the body and structure to the cake. They also make the cake rise and fluffy. For eggless versions, add yogurt or flaxseed egg.
Baking powder - Baking powder is the leveling agent that makes the cake rise.
All purpose flour - Flour provides the structure to the cake and holds its shape . You can add a mix of wheat and maida flour.
Step by Step Pictures
1)Take butter, brown sugar, corn syrup or honey, vanilla extract in a sauce pan. Place on heat and let it heat.
2)Mix well and let it come to a full boil like this.
3)Meanwhile take some pecan nuts on a cutting board.
4)Chop it finely. Set aside.
5)Add pecans into the sauce and mix well. Turn off the heat and allow the mix to cool.
6)Now lets make the cake batter. Take butter, sugar and vanilla in a bowl. Use a electric beater or hand whisk to beat this till creamy.
7)Add in eggs and mix until combined.
8)Now the mixture looks creamy.
9)Add in plain flour along with baking powder.
10)Add cinnamon powder.
11)Add in milk little at a time and combine using a spatula until it is just combined.
12)Now the batter is combined.
13)Take a butter greased baking pan. Pour the pecan caramel on the base of the cake pan.
14)Spoon the batter into the cake pan.
15)Pop it into the oven and bake until cooked. Remove the cake from oven and allow to cool for 2 to 3 minutes.
26)Un-mould the cake while it is still hot. Slice and Serve.
Expert Tips
- Toast the pecans before adding it to the syrup to give extra flavour and crunch.
- Sprinkle a bit of sea salt into the caramel syrup or on top after baking for the signature salted kick.
- Don't overcook the caramel sauce. Just heat the butter, brown sugar, corn syrup, melt and mix.
- The ingredients like egg, milk, butter should be at room temperature before mixing.
- For a chocolatey twist, add chocolate chips to the cake batter and bake.
- Grease the pan well so that it prevents sticking when you flip the cake.
- Run a knife around the edges before flipping to loosen the cake.
Storage & Serving
Once the pie cake is completely cooled, store it in an airtight container. Refrigerate for up to 3 to 5 days. Before serving, bring it down to room temperature or slightly warm using the oven.
Serve it warm with a scoop of ice cream, whipped cream or drizzle some sauces like chocolate sauce, caramel sauce on top.
FAQ
Q. Is this cake very salty ?
No, the cake has a mild salty flavour from the butter, which is beautifully balanced by the sweetness from the syrup and that makes it really rich and tasty.
Q. Can I add other nuts instead of pecans ?
Yes, you can substitute pecans with other nuts like almond, walnut if pecans aren't available.
Q. What does its texture look and taste like ?
The cake is baked soft and moist, where the caramel pecan layer is gooey and rich. Serve it warm with a scoop of ice cream or whipped cream on top.
Q. What size pan works best for this cake ?
A medium round or square cake pan works well. Make sure the pan should be enough to hold both pecan and cake layers.
📖 Get Recipe
Salted Pecan Pie Cake Recipe
Equipment
Ingredients
For Base (Sticky Topping)
- 50 grams Salted Butter
- 1 cup Brown Sugar 200 grams
- 3 tablespoon Corn syrup or Honey
- 1 teaspoon Vanilla Extract
- 1 cup Pecans chopped finely
For Cake Batter
- ½ cup Unsalted Butter 110 grams
- ½ cup Granulated Sugar 100 grams
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 teaspoon Baking powder
- 1 cup All Purpose Flour 120 grams
- 1 teaspoon Ground Cinnamon
- ¼ cup Milk or as needed
MY 1 CUP MEASURES 240 ML
Instructions
- Preheat oven to 180 degree C.
- Take butter, brown sugar, corn syrup in a sauce pan and heat till it is mixed.
- Add in vanilla and mix well.
- Bring it to a boil. Cook for 2 to 3 mins.
- Add in chopped pecans and mix well.
- Now set aside.
- Make cake batter. Take butter, sugar and vanilla in a bowl and cream well.
- Add in eggs and mix well.
- Add in flour, baking powder, cinnamon and fold gently.
- Add in milk and fold gently.
- Take the pecan syrup in a cake pan. Spoon batter over the pecan sauce.
- Pop it into the oven and bake for 30 to 35 mins.
- Remove and cool for 5 mins.
- Now unmould.
- Serve.
Christine
i made this on valentines and put it in a heart shaped pan. i was worried about putting the nuts on the bottom of the pan, i never made a upside down cake before. it tuned out great. my daughter was at work and was so surprised when she got home...she loved it...immediately she asked when i would make it again. THANKS FOR THIS GREAT RECEIPE
Christine
i forgot to rate this recipe its a five