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Pecan Pie Cake

Pecan pie cake layers a soft vanilla cake with a rich, pecan-studded topping baked until browned and just set. The cake gets its tender crumb from alternating flour and milk, then cools into neat squares.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 2 eggs large
  • 1 cup whole milk
  • 2 tsp vanilla extract
For the pecan pie topping
  • 3 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour, granulated sugar, baking powder, and salt in a medium bowl.
  4. Beat the softened butter in a large bowl until creamy.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture in three additions, alternating with the milk in two additions, mixing just until combined.
  8. Spread the batter evenly in the prepared dish.
  9. Bake for 15 minutes, until the surface is beginning to set but is still pale.
Make the pecan pie topping and finish baking
  1. While the cake bakes, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a medium bowl until smooth.
  2. Stir in the pecans.
  3. Carefully pour the pecan mixture evenly over the partially baked cake.
  4. Return the dish to the oven and bake for 30 to 35 minutes, until the topping is browned, the edges are set, and the center jiggles only slightly.
  5. Cool completely in the dish, about 2 hours.
  6. Cut into squares.

Notes

For clean squares, cool the cake completely before cutting. Refrigerate covered for up to 4 days; freezer-friendly for up to 2 months. For a gluten-free option, substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour.