Pecan Pie Cake with Caramel Topping Recipe

If you’re a fan of rich, gooey desserts that’ll have everyone asking for seconds, you’re going to fall hard for this Pecan Pie Cake with Caramel Topping Recipe. It combines the best of classic pecan pie flavors with the soft, comforting texture of cake—plus, that luscious caramel topping really takes it over the top. I absolutely love how this turns out every time, and once you try it, you’ll see why it’s become one of my go-to recipes for special occasions.

this Recipe

Ingredients You’ll Need

The magic of this pecan pie cake really lies in how these ingredients come together—the warm spices, the crunch of pecans, and that deeply rich caramel topping. I always recommend using fresh spices for the best flavor and good-quality unsalted butter to make sure nothing dulls the buttery goodness.

• Chopped Pecans: For that essential nutty crunch in both the topping and cake.
• Unsalted Butter: Use real butter—not margarine—for a rich, creamy texture.
• Maple Syrup: Adds depth to the caramel topping; can swap for honey in a pinch.
• Brown Sugar: Provides moisture and that classic caramel flavor.
• Corn Syrup: Helps keep the caramel smooth and prevents crystallization.
• Salt and Vanilla Extract: Enhance and balance the sweetness beautifully.
• All-Purpose Flour: The base of our tender cake structure.
• Baking Powder and Baking Soda: Create the perfect lift and crumb.
• Cinnamon and Nutmeg: Warm spices that make the cake smell irresistible.
• Granulated Sugar: For sweetness and structure in the cake.
• Large Eggs: Add moisture and help bind the batter together.
• Buttermilk: Provides tang and keeps the cake tender.

Variations

One of the things I appreciate about this Pecan Pie Cake with Caramel Topping Recipe is how versatile it can be. I encourage you to personalize it based on what you have on hand or your flavor preferences — it’s really forgiving and flexible!

• Swap Pecans for Walnuts: I tried this once and loved how the walnuts added a slightly earthier flavor that paired beautifully with the caramel.
• Use Honey Instead of Maple Syrup: This is a great option if you’re out of maple syrup; the caramel is still rich but with a different nuance.
• Make It Gluten-Free: Substitute all-purpose flour for a gluten-free blend to cater to dietary needs without sacrificing taste.
• Add Chocolate Chips: Sprinkle a handful into the batter for a chocolate-pecan twist that my family goes crazy for.

How to Make Pecan Pie Cake with Caramel Topping Recipe

Step 1: Prepare the Pecan Caramel Topping

Start by greasing a 10″ round cake pan with oil and lining it with parchment paper—both on the bottom and the sides—then grease the parchment as well. This ensures your cake releases perfectly after baking without those frustrating stuck bits. Next, melt butter, maple syrup, brown sugar, corn syrup, and salt together in a saucepan over medium heat. Bring to a boil, then simmer for about 3 minutes to thicken slightly. Stir in vanilla extract last. Pour this luscious caramel into your prepared pan and evenly scatter the chopped pecans on top. That sticky, nutty layer is what makes this cake truly next-level.

Step 2: Make the Pecan Pie Cake Batter

While your caramel topping rests, preheat your oven to 350ºF. In a bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg. This warm blend of spices paired with leavening agents creates a balanced and aromatic batter. In another large bowl or stand mixer, beat the butter for about one minute until soft, then add both granulated and brown sugar, beating on medium-high speed for another two minutes. This step is essential — it creates a fluffy base for the cake.

Add the eggs one at a time, making sure each is fully incorporated before the next goes in. I always scrape the bowl sides and bottom with a spatula to prevent pockets of unblended batter. Then mix in vanilla extract. Now, add half of the flour mixture and stir on low, pour in the buttermilk, and finish by adding the remaining dry mix. Your batter should be smooth and creamy. Finally, fold in the chopped pecans gently.

Step 3: Bake and Unleash That Deliciousness

Pour the cake batter right over the pecan caramel layer in your pan, spreading it evenly with a spatula. Bake it for about 40 to 50 minutes, but keep an eye on it! Ovens vary, and I learned the hard way to check doneness in a few different spots with a toothpick. It should come out clean or with just a few crumbs attached—not wet batter. If the top is browning too fast before the middle is done, tent it loosely with foil. Once baked, let the cake cool in the pan for 15 minutes before flipping it out onto a plate. Then, let it cool completely before slicing so the caramel sets beautifully and slices cleanly.

How to Serve Pecan Pie Cake with Caramel Topping Recipe

Garnishes

When it comes to garnishing, I keep it simple—sometimes just a light dusting of powdered sugar or a few extra toasted pecans scattered on top to echo the flavors inside. A dollop of freshly whipped cream or a scoop of vanilla ice cream also complements this cake beautifully, adding the perfect contrast to the rich caramel.

Side Dishes

This cake pairs so well with a hot cup of coffee or a robust black tea, making it a cozy treat for afternoon gatherings. For more festive occasions, I like serving it alongside fresh fruit like sliced apples or pears, which brighten up the palate.

Creative Ways to Present

If I’m bringing this to a party, I sometimes cut it into small bite-sized squares and serve it on a platter with toothpicks—easy to grab and perfect for mingling. Layering it with whipped cream and caramel drizzle in glass cups is another fun way to transform this cake into individual parfaits for a chic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover pecan pie cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. The texture stays moist, and the caramel keeps that deliciously sticky quality.

Freezing

When I freeze this cake, I cut it into individual slices, wrap them tightly in plastic wrap, then place in a freezer-safe bag. It freezes beautifully for up to three months. Thaw overnight in the fridge for the best texture.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for 15 to 20 seconds or briefly warm it in the oven at 300°F for about 10 minutes. Either way, the caramel gets delectably gooey again without drying out the cake.

FAQs

Final Thoughts

This Pecan Pie Cake with Caramel Topping Recipe truly holds a special place in my heart—and my kitchen. It’s that kind of dessert that feels like a warm hug on a plate, perfect for celebrations or cozy nights in. I love sharing this with friends and family because it’s a guaranteed crowd-pleaser that’s a little unexpected yet totally comforting. Give it a try—I promise, once you get a slice with that gooey caramel and pecan crunch, you’ll be hooked just like me!

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