Pecan Pie Cake Recipe

Introduction

This Pecan Pie Cake is a delightful twist on the classic pecan pie, combining rich, nutty flavors with a moist, tender cake. Perfect for any occasion, it’s easy to make and sure to impress your family and friends.

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 (optional)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 13×9-inch baking pan thoroughly.
2. Step 2: In a mixing bowl, combine the eggs, brown sugar, and vanilla extract. Whisk or beat with an electric mixer on medium speed for about 2 minutes until the mixture is smooth and slightly foamy.
3. Step 3: Add the vegetable oil and salt to the mixture, stirring until well incorporated. Then, gradually mix in the flour until fully combined with no lumps.
4. Step 4: Gently fold the chopped pecans into the batter, making sure they are evenly distributed.
5. Step 5: Pour the batter into the prepared pan and bake for 30 to 40 minutes. The cake is done when the edges start to brown and the center is set but still slightly soft.
6. Step 6: Allow the cake to cool completely in the pan before cutting into 24 squares. Dust with powdered sugar if desired before serving.

Tips & Variations

• For extra flavor, toast the pecans lightly before folding them into the batter.
• If you prefer a sweeter cake, sprinkle a little extra brown sugar on top before baking for a caramelized crust.
• Substitute half the vegetable oil with melted butter to add a richer taste.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store the cake at room temperature in an airtight container for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Reheat individual pieces briefly in the microwave to bring back some warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts or almonds, but pecans provide the traditional flavor and texture that make this cake special.

Is it possible to make this cake gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend suitable for baking to make the recipe gluten-free.

Pecan Pie Cake Recipe

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4.7 from 90 reviews

This Pecan Pie Cake combines the rich, nutty flavor of classic pecan pie with a moist, tender cake base. Easy to prepare, it features a simple batter loaded with chopped pecans, baked to golden perfection and optionally dusted with powdered sugar for a delightful finish. Perfect for gatherings or as a sweet treat with coffee.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 24 cake squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 scant teaspoon salt

Wet Ingredients

• 4 eggs
• 2 cups packed brown sugar
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil

Add-ins

• 2 cups chopped pecans

Optional

• Powdered sugar for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking pan to prevent sticking and ensure easy release of the cake.
2. Mix Eggs, Sugar, and Vanilla: In a mixing bowl, combine the 4 eggs, 2 cups of packed brown sugar, and 1 tablespoon of vanilla extract. Mix for about 2 minutes until the mixture is completely smooth and slightly foamy, using either a large whisk by hand or an electric mixer on medium speed.
3. Add Oil, Salt, and Flour: Stir in the 3/4 cup vegetable oil and 1 scant teaspoon of salt until well combined. Then, slowly mix in the 1 1/4 cups of all-purpose flour until the batter is uniform.
4. Fold in Pecans and Pour Batter: Gently fold in the 2 cups of chopped pecans, ensuring they are evenly distributed. Pour the batter into the prepared baking pan, spreading it out evenly.
5. Bake the Cake: Place the pan in the preheated oven and bake for 30 to 40 minutes. You’ll know it’s ready when the cake starts to brown around the edges and is set in the center.
6. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, cut into 24 squares. Optionally, dust the top with powdered sugar before serving.
7. Storage: Store any leftovers at room temperature in an airtight container to maintain freshness.

Notes

• Use a scant teaspoon of salt to enhance flavors without making the cake salty.
• For a richer flavor, lightly toast the pecans before chopping and adding to the batter.
• Ensure the cake is fully cooled before cutting to maintain neat squares.
• Store at room temperature; do not refrigerate as it may dry out the cake.
• Powdered sugar dusting is optional but adds a nice decorative touch and slight sweetness.

Keywords: Pecan Pie Cake, pecan dessert, easy cake recipe, nutty cake, brown sugar cake