Pecan Pie Cake Recipe

Pecan Pie Cake is one of those desserts that blurs the line between cake and classic pie in the best possible way. It has the rich, caramel-like sweetness of pecan pie with the soft, sliceable texture of a cake, making it perfect for feeding a crowd or bringing to gatherings. With a buttery base, crunchy pecans, and a deep brown sugar flavor, this dessert delivers everything you love about pecan pie in a much simpler format.

This recipe is especially popular during the holidays, but it is just as good year-round when you want something indulgent and comforting. It bakes in a single pan, slices easily, and can be dusted with powdered sugar for a simple but beautiful finish.

Why I Love This Recipe

What I love most about Pecan Pie Cake is how easy it is compared to traditional pecan pie. There is no need to worry about pie crust or complicated steps. Everything comes together in one bowl, and the oven does the rest.

I also love the texture. It is slightly dense, soft in the center, and packed with crunchy pecans in every bite. The brown sugar creates that familiar pecan pie flavor, while the cake structure makes it easier to serve and share.

Ingredients

• 2 cups chopped pecans
• 1 1/4 cups all-purpose flour
• 4 eggs
• 2 cups packed brown sugar
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil
• 1 scant teaspoon salt
• Powdered sugar (for dusting)

Swaps and Notes

• Pecans: Fresh pecans give the best flavor. Lightly toasting them beforehand can enhance their nuttiness.
• Brown sugar: This is key for that rich, caramel-like flavor. Dark brown sugar will give an even deeper taste.
• Vegetable oil: Keeps the cake moist and tender.
• Vanilla extract: Adds warmth and balances the sweetness.
• Powdered sugar: A simple finish that adds a touch of sweetness and presentation.

If you want to add a little extra richness, a drizzle of caramel sauce or a scoop of vanilla ice cream pairs beautifully with this cake.

How to Make Pecan Pie Cake

1. Preheat the oven: Set your oven to 350°F and grease a 9×13-inch baking pan.
2. Mix eggs and sugar: In a large bowl, combine the eggs, brown sugar, and vanilla extract. Mix for about 2 minutes until smooth and slightly foamy.
3. Add wet ingredients: Stir in the vegetable oil and salt until well combined.
4. Incorporate flour: Mix in the flour until fully blended.
5. Fold in pecans: Gently fold in the chopped pecans.
6. Pour batter: Spread the batter evenly into the prepared pan.
7. Bake: Bake for 30 to 40 minutes, or until the edges are golden and the center is set.
8. Cool: Let the cake cool completely in the pan.
9. Slice and serve: Cut into squares and dust with powdered sugar before serving.

Tips for Success

One of the most important tips for this recipe is not to overbake. You want the center to be set but still soft, as this helps keep that gooey, pecan pie-like texture.

Mixing the eggs and sugar until slightly foamy helps create a better structure and texture in the final cake. Also, folding in the pecans gently ensures they are evenly distributed without overworking the batter.

For clean slices, let the cake cool completely before cutting. This allows it to firm up and makes it easier to serve.

Serving Suggestions and Pairings

Pecan Pie Cake is delicious on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream. It also works well as part of a dessert table for holidays or gatherings.

If you love pecan desserts, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert offer a similar flavor in a different format. For chocolate lovers, The Best Peanut Butter Brownies I’ve Ever Made—and I’ve Made a Lotadd a rich, indulgent option to the table.

For a no-bake contrast, This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack provides a creamy alternative. If you are serving a crowd, This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd is always a hit.

And for quick, everyday baking, These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats are a great addition to your recipe collection.

Nutritional Information Per Serving

Estimated for 24 squares:

• Calories: 260
• Protein: 3g
• Carbohydrates: 28g
• Fat: 16g
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 20g
• Sodium: 120mg

These values are approximate and may vary depending on the ingredients used.

Storage and Leftover Tips

Store Pecan Pie Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

This cake also freezes well. Wrap individual slices tightly and store in the freezer for up to 2 months. Thaw at room temperature before serving.

If you want to refresh leftovers, a quick warm-up in the microwave can bring back that soft, gooey texture.

More Recipes You Will Love

If you enjoy rich, crowd-pleasing desserts, here are a few more approved ChefManiac recipes to try:

• These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
• The Best Peanut Butter Brownies I’ve Ever Made—and I’ve Made a Lot
• This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
• This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
• These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats

Final Thoughts

Pecan Pie Cake is the perfect combination of simplicity and indulgence. It captures the rich, nutty flavor of pecan pie in a format that is easy to bake, slice, and share. Whether you are making it for a holiday or just because, it is a dessert that always feels special.

If you try this recipe, I would love to hear how it turned out and how you served it. Follow along for more cozy, crowd-pleasing recipes from Jason Griffith at ChefManiac.