Pecan Pie Cake

All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix.

JUMP TO RECIPE

The first time I made this cake I threw it in the trash.

Not because it wasn’t delicious – it was GLORIOUSLY DELICIOUS – but because it was practically raw in the middle.

And no, the impending threat of food poisoning, nor the threat to my waistline kept me out of it. It was a warm, gooey, caramelly pond of cake batter that called to me like a siren. I couldn’t stay out of it. And in a moment of triumph over my weaknesses, I scraped it into the trash.

We’ve all made recipes before that didn’t cook right. I don’t know if there was a type-o or what but, even after cooking it 50% longer than the recipe instructed, the center still jiggled like a bowl of pudding so I gave up.

I triple checked to make sure I did everything right. I even counted the cracked eggshells on the counter and eyeballed the measuring cups in the sink. I didn’t make a mistake. It was just a dud recipe. Man, dang.

BUT – ohhhh… there is definitely a but – BUT... that batter tasted so good to me, I knew I had to try again.

The next time I made it, I decreased the oil and added more flour. I considered adding baking soda or baking powder (because I thought it was odd that the original recipe had neither) but knew I wanted a dense, almost chewy, snack cake like was pictured with the recipe I made, so I didn’t. 

The first time I made it, I added salt and vanilla because the recipe didn’t have either. Neither of these additions would have caused the molten pecan lava I ended up with and I 100% know both ingredients added to the incredible taste, so I kept those changes.

And that did it! The second time, it was just as delicious as the first AND it cooked perfectly. I cooked it one more time to be sure I had it right before sharing it with y’all and the third batch was identical to the second. SA-WEET!!

WHY IS IT CALLED PECAN PIE CAKE?

After way too much thought about it, I decided even though this cake isn’t a traditional airy cake, it’s more cake-like than it is anything else.

It definitely has some characteristics of a blondie or brownie but not enough so that I thought it warranted being named as such. 

I thought about calling it “pecan pie cake bars” or “pecan pie snack cake” but just left well enough alone. The name is what drew me to the original recipe in the first place (and this is what it looked like) so I kept it.

The good news is, you can call it whatever you want!

NOTES ABOUT PECAN PIE CAKE

This can be made with walnuts or almonds. Consider using a combo of 1 teaspoon black walnut and 1 teaspoon vanilla extract if using walnuts and a combo of 1 teaspoon almond and 1 teaspoon vanilla extract if using almonds. I don't think I'd use straight up of either nut extract because they are traditionally pretty strong (which is why I suggest 2 teaspoons extract total vs the 1 tablespoon vanilla in the pecan version).

This would probably be amazing in a bundt pan.

You can use light or dark brown sugar. I've used both and can't say I can tell a difference. 

I’ve made this with a full teaspoon of salt and with 3/4 teaspoon and think the perfect amount lies in between the two.

If you love pecans, be sure to check out these recipes too:

PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping. 

PECAN POUND CAKE WITH THE BEST PECAN CREAM FROSTING - A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra-creamy pecan-studded cream cheese frosting. 

EASY PECAN PIE BARS - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base. 

CLASSIC PECAN PIE - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans perfect for Thanksgiving and Christmas dinner! 

Recipe for Pecan Pie Cake

Pecan Pie Cake

Yield: 24 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix.

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 (see notes)
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350 degrees. Grease a 13x9 baking pan.
2. Add eggs, sugar and vanilla to a mixing bowl then mix about 2 minutes until completely smooth and somewhat foamy (either by hand with a large whisk or with an electric mixer set at medium speed). 4 eggs, 2 C brown sugar, 1 tbsp vanilla
3. Mix in oil and salt until well combined, then mix in flour. 3/4 C oil, 1 scant tsp salt, 1.25 C flour
4. Fold pecans in then pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes or until cake is starting to brown around the sides and set in the center. 2 C pecans
5. Cool cake in the pan then cut into 24 cake squares. Dust with powdered sugar if desired.
6. Store at room temperature in an air-tight container.

Notes

• I’ve made this with a full teaspoon of salt and with 3/4 teaspoon and think the perfect amount lies in between the two.
• This can be made with walnuts or almonds.
• This would probably be amazing in a bundt pan.
• You can use light or dark brown sugar.

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