#FantasticalFoodFight ~ Pecan Pie Cake

Welcome to October's Fantastical Food Fight, hosted by Sarah of Fantastical Sharing of Recipes! This month we're sharing Pecan Pie recipes with you! So I have a confession. Only one person in my house likes pecan pie. That's not to say I haven't made several over the years for various Thanksgiving events, and gifts for friends, but I just don't love that super sticky pie full of nuts. That doesn't mean I don't like the flavor profile though - so I wanted to find another variation of a pecan pie that I could try and maybe fall in love with! 

This was originally labeled as a coffee cake - but it's really much more a traditional dessert cake - the vanilla cake is flavorful, but do be careful not to overbake in step 1, mine was a little dry! The topping is lovely! Sticky, and very caramel in flavor. It's a lovely cake that would be just perfect to share at Thanksgiving! Take this to your work potluck to slice and share!

Pecan Pie Cake from Divas Can Cook

4 tablespoons butter softened
1/2 cup granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup light corn syrup
1/2 cup brown sugar
3 tablespoons butter softened
1 teaspoon vanilla extract
1 egg
1 cup pecans, chopped into small pieces

  1. Preheat oven to 350 degrees, and spray a 2-quart baking dish with nonstick cooking spray.
  2. Whip the softened 4 TBS butter in the bowl of a stand mixer until creamy and light in color (a couple minutes). Blend in the eggs, one at a time, scraping down the sides as needed. Add in the vanilla.
  3. Combine the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Add the dry ingredients into the blended sugar and butter mixture, alternating with the buttermilk, until all ingredients are blended. Do not overmix.
  4. Pour batter into the prepared baking dish and bake for 25 minutes. Cake should not be fully baked through yet.
  5. Meanwhile, prepare the topping by combining all topping ingredients in a medium bowl and blending together with a spatula. When hot cake is removed from oven, poke holes in it with a skewer and then pour the topping over the cake. Return to the oven for 10-20 minutes, until cake is fully set in the middle.
  6. Allow topping to set before slicing and serving.

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  1. Love that you went with a cake containing the same flavor profile. Great idea.

  2. This sounds delicious! Thanks for the tips on the cake.

  3. This sounds amazing. That caramel topping you achieved is always what I hope pecan pie will be (then it isn't...) Well done!

  4. I thought I was like the only person on earth who didn't love pecan pie! Glad to see this month challenged you and I and Amy too :) I have made pecan pie cheesecake and pecan cobbler and love both of them a whole lot. Your cake looks fantastic!!


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