PECAN PIE LAYER CAKE RECIPES

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PECAN PIE CAKE I RECIPE | ALLRECIPES



Pecan Pie Cake I Recipe | Allrecipes image

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

Provided by Cathy

Categories     Desserts    Nut Dessert Recipes    Pecan Dessert Recipes

Yield 1 - 10x15 inch cake

Number Of Ingredients 11

½ cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
½ cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • Reserve 3/4 cup cake mix for second layer. Set aside.
  • For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
  • Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
  • For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
  • Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Nutrition Facts : Calories 405 calories, CarbohydrateContent 56.3 g, CholesterolContent 62.6 mg, FatContent 20.1 g, FiberContent 1 g, ProteinContent 3.4 g, SaturatedFatContent 7.6 g, SodiumContent 252.2 mg, SugarContent 38 g

PECAN PIE CAKE III RECIPE | ALLRECIPES



Pecan Pie Cake III Recipe | Allrecipes image

This is an exquisite 3-layer cake that is very rich. Pecans are baked into the layers and then the cake is assembled with a creamy filling that mimics pecan pie filling.

Provided by Tanya

Categories     Desserts    Nut Dessert Recipes    Pecan Dessert Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 3 layer 9 inch cake

Number Of Ingredients 20

2 cups chopped pecans
½ cup butter, softened
½ cup shortening
2 cups white sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped pecans
5 egg whites
¾ cup dark corn syrup
½ cup packed brown sugar
? cup cornstarch
4 egg yolks
1?½ cups half-and-half cream
¾ cup dark corn syrup
? teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously butter 3 (9 inch) pans. Divide 2 cups chopped pecans evenly between the pans. Shake to coat bottoms and sides of pans.
  • In a large bowl, cream together 1/2 cup butter, shortening and 2 cups sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and baking soda and beat into creamed mixture alternately with the buttermilk. Stir in 1 cup chopped pecans.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wire racks lined with wax paper. Brush tops and sides of cake layers with 2/3 cup corn syrup, and cool completely.
  • Make the Filling: In a large saucepan, combine 1/2 cup brown sugar and cornstarch. Stir in 4 egg yolks, half-and-half, 3/4 cup corn syrup and salt. Bring mixture to a boil over medium heat. Continue boiling, whisking constantly for 1 minute, or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
  • Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

Nutrition Facts : Calories 619 calories, CarbohydrateContent 75 g, CholesterolContent 145.2 mg, FatContent 34.4 g, FiberContent 2.4 g, ProteinContent 7.4 g, SaturatedFatContent 10.5 g, SodiumContent 250.4 mg, SugarContent 41.8 g

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