Christy Robbins: Pecan Pie Cake

I saw this last year on sweet jeanette, and I knew I had to try it. I replaced the traditional pecan pie (my fav) at Thanksgiving and I crossed my fingers that I wouldn't regret it. Yu-um....I didn't. This cake is delicious! If you are looking for something new, or a side kick to add to the old dessert bar, try this one!

Pecan Pie Cake Recipe

Printable Recipe

Pecan Pie Filling Recipe

Ingredients: 1/2 c. brown sugar (packed), 3/4 c. dark corn syrup, 1/3 c. cornstarch, 4 egg yolks, 1 1/2 c. half and half, 1/8 t. salt, 3 T butter, 1 t. vanilla

Instructions: Whisk together the first 6 ingredients in a saucepan until smooth. Bring to a boil over med heat, don't stop whisking. Boil for one mine (until thickened). Remove from heat and add butter and vanilla, continue to whisk. Place a piece of wax paper directly on the surface of your mix to stop a film from forming and then place in the fridge for at least 4 hours.

Pecan Pie Cake Recipe

Ingredients: 3 c. chopped pecans (toasted and divided), 1/2 c. butter (softened), 1/2 c. shortening, 2 c. sugar, 5 large eggs (separated), 1 T vanilla, 2 c. flour, 1 t. baking soda, 1c. buttermilk, 3/4 c. dark corn syrup

Instructions:

1. Sprinkle 1 c. of pecan evenly into 3 buttered 9 inch round cake pans. Shake to coat bottom and sides.

2. Beat the butter and shortening until fluffy. Add sugar. Add egg yolks. Stir in vanilla.

3. In a separate bowl, combine flour and baking soda. Add butter mix alternating with buttermilk. Begin and end with flour mix. Beat at low until blended after each addition. Stir in remaining 1 c. of pecans.

4. Beat egg whites on med speed until stiff peaks form. Fold egg whites into batter, don't overmix.

5. Pour batter into pans prepared with pecans.