Hello friends! If you’re a fan of both cake and pie, this Pecan Pie Cake is the ultimate dessert that captures both the rich, nutty flavor of pecan pie with the fluffy texture of cake.

With a caramel-pecan topping baked right into the bottom of the pan, this cake flips over after baking to reveal a gooey, buttery layer of pecans atop a spiced cake. It’s perfect for holiday gatherings or when you want to impress your guests with something a little different but still cozy and familiar!

The image shows a close-up slice of pecan pie cake on a white scalloped plate. The cake is golden and moist, topped generously with chopped pecans glazed with caramelized syrup, giving it a rich, glossy finish. In the background, small bowls filled with pecans and other autumnal decor can be seen, enhancing the warm, cozy feeling of the dessert setting. The texture of the cake looks soft and fluffy, contrasted with the crunchy, sweet pecan topping.

Best Pecan Pie Cake Recipe

In this post, I’ll walk you through creating this decadent cake, from preparing a sticky-sweet pecan caramel topping to mixing the spiced cake batter. You’ll also find tips to help you achieve a perfect flip and variations for adding your own twist to this indulgent dessert.

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Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is sure to impress! Plus, I’ll share tips on how to store leftovers, serve with complementary toppings like whipped cream or ice cream, and even make adjustments for dietary needs, like a gluten-free or dairy-free version.

Exact recipe amounts and instructions can be found at the bottom of this post!

The image shows a beautifully baked pecan pie cake displayed on a neutral-colored plate. The cake is topped with a generous layer of caramelized, chopped pecans, glistening with a rich caramel drizzle that adds a decadent finish. The warm, golden-brown tones of the cake are complemented by the cozy autumnal background, which features bowls of pecans, brown sugar, cinnamon sticks, and candles. The surrounding decor enhances the inviting and seasonal feel, making the cake look perfect for a fall gathering or holiday dessert.

Pecan Caramel Topping

This is almost like the classic pecan pie filling, but instead we’re making it a topping!

Start by greasing a 10” round cake pan with oil, cooking spray, or baking spray and line it with parchment paper on the bottom and sides. Alternatively, you can use a 9×9″ pan.

The images show the process of preparing a cake pan for baking a pecan pie cake. In the first image, a hand is carefully lining a round baking pan with parchment paper to ensure even coverage around the edges and bottom. The second image shows the completed preparation, with the parchment paper fully fitted inside the pan, which has been sprayed with a light coating of non-stick spray. The background features fall-themed elements, including bowls of pecans and brown sugar, contributing to the cozy baking atmosphere.

In a medium saucepan, melt the butter, maple syrup, brown sugar, light corn syrup, and salt over medium heat. Allow the mixture to come to a boil and simmer for about 3 minutes. Remove from heat and stir in the 1/2 teaspoon vanilla extract.

The images show the process of making a caramel-like sauce for pecan pie cake. In the first image, butter, brown sugar, and syrup are placed in a saucepan, ready to melt. In the second image, the mixture is bubbling and starting to caramelize as it cooks. In the third image, a hand stirs the thickened mixture with a spatula, revealing its smooth, golden texture. The setting includes autumnal decor with cinnamon sticks and pecans in the background, enhancing the cozy, warm baking atmosphere.

Pour the caramel into your prepared pan, making sure it spreads evenly across the bottom. Sprinkle the chopped pecans in a uniform layer over the caramel, and set the pan aside while you prepare the cake batter.

The images depict the process of assembling the base layer for the pecan pie cake. In the first image, a golden, caramel-like mixture is being poured from a saucepan into a parchment-lined round cake pan. In the second image, the caramel has spread evenly across the bottom of the pan. The third image shows the caramel topped with a layer of chopped pecans, evenly distributed, ready to form the crunchy, sweet base of the cake. The background features autumn-themed decor, including pecans, brown sugar, and cinnamon sticks, enhancing the cozy, seasonal atmosphere.

Pecan Pie Cake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

The images depict the process of preparing dry ingredients for a pecan pie cake. In the first image, flour and spices, such as cinnamon, are placed in a mixing bowl, surrounded by autumn-themed decor with pecans and brown sugar in small wooden bowls. The second image shows a hand using a whisk to combine the dry ingredients, with the cozy fall setting creating a warm and inviting atmosphere for baking.

In a large bowl or the bowl of a stand mixer, beat the softened butter for 1 minute until creamy on medium speed. Add the granulated and brown sugar, and continue to beat on medium-high speed for 2 more minutes until light and fluffy.

Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

The images depict the process of making the cake batter for the pecan pie cake. In the first image, softened butter is being creamed in a large white mixing bowl using an electric hand mixer. In the second image, granulated sugar and brown sugar are added to the creamed butter. The third image shows the mixture after it has been blended until smooth and fluffy. In the fourth image, a whole egg is being added to the batter to be mixed in. The cozy autumnal background features wooden bowls of pecans, brown sugar, and seasonal decorations, creating a warm and inviting baking scene.

On low speed, add half of the flour mixture to the wet ingredients and stir to combine. Pour in the buttermilk, mix again, then add the rest of the flour mixture, stirring just until everything is smooth. Finally, fold in the chopped pecans.

The images show the process of completing the batter for the pecan pie cake. In the first image, flour is added to the creamed butter, sugar, and egg mixture. The second image shows milk being poured into the partially mixed batter. In the third image, more flour is incorporated as the batter comes together. The final image shows chopped pecans being added to the batter, ready to be folded in. The warm autumnal decor in the background, with bowls of pecans, cinnamon sticks, and brown sugar, enhances the cozy baking scene.

Pour the batter over the pecan caramel topping in your prepared 10-inch pan and use a spatula to smooth the top.

Bake for about 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

The images show the final steps of assembling the pecan pie cake. In the first image, large dollops of the cake batter are placed on top of the chopped pecans and caramel layer in the parchment-lined cake pan. In the second image, the batter has been spread evenly over the pecan layer, creating a smooth surface ready for baking. The warm, autumn-themed decor in the background adds to the cozy atmosphere, with bowls of pecans and other fall elements complementing the scene.

Once baked, allow the cake to cool in the pan for about 15 minutes, on wire racks if you wish. Then, carefully flip it onto a serving plate so that the caramel-pecan topping is now on top.

The image shows the freshly baked pecan pie cake, still in its round cake pan lined with parchment paper. The top of the cake is golden brown and evenly baked, with a slight rise, indicating a perfectly moist texture inside. In the background, there are small bowls filled with pecans, brown sugar, and cinnamon sticks, along with candles and autumn-themed decorations that create a cozy, seasonal ambiance. The cake is ready to be removed from the pan and flipped to reveal the caramelized pecan topping underneath.

Let the cake cool completely before slicing and serving.

Tips & Tricks

Flipping the Cake: Allow the cake to cool slightly before flipping to avoid breaking. Run a knife around the edges to loosen it before inverting onto a plate.
Should I use Corn Syrup? Corn syrup helps keep the caramel smooth, but it’s optional. If you omit it, watch the caramel carefully to avoid overcooking.
Buttermilk Substitution: If you don’t have buttermilk, you can mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Avoid Overmixing: When combining the flour mixture with the wet ingredients, mix until just incorporated to avoid overmixing, which can lead to a denser cake.
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smoother batter and ensures even baking.
Cake Doneness: In addition to the toothpick test, you can lightly press the top of the cake—it should spring back gently when done. If it leaves an indentation, give it a few more minutes.
Storage: This cake stays moist and flavorful for up to 3 days if stored in an airtight container in the fridge. Let it come to room temperature before serving. You can also freeze it, tightly wrapped, for up to 2 months.

Pecan Pie Cake Variations

Honey Pecan Cake: Substitute the maple syrup with honey for a slightly different, but equally delicious flavor.
Chocolate Pecan Pie Cake: Add 1/2 cup of mini chocolate chips to the batter for an extra indulgent touch.
Bourbon Pecan Cake: For an adult twist, add 1 tablespoon of bourbon to the caramel topping before boiling for a deeper, richer flavor.
Salted Caramel Pecan Cake: Sprinkle a little flaky sea salt on top of the caramel pecan layer before baking to create a delicious sweet-and-salty contrast. Sprinkle more salt to taste before serving the cake.
Orange Pecan Cake: Add 1 teaspoon of orange zest to the batter for a bright, citrusy flavor that complements the sweetness of the caramel.
Apple Pecan Pie Cake: For an autumn-inspired variation, add 1/2 cup of finely chopped apples to the cake batter for a juicy twist that pairs beautifully with the pecans and caramel.
Gluten-Free Pecan Pie Cake: Substitute the all-purpose flour with a gluten-free flour blend in the same measurements to make this cake gluten-free.

The image shows a pecan pie cake with a slice removed, revealing the soft and fluffy texture of the cake interior. The top is generously covered with chopped, caramelized pecans that glisten under the light, providing a crunchy contrast to the moist cake beneath. The background includes bowls of pecans and other rustic, autumnal decor, adding to the warm, cozy atmosphere of the dessert scene. The cake sits on a neutral-colored plate, highlighting the rich golden-brown tones of the pecans and cake.

Serving Suggestions

Add Whipped Cream: try making some fresh homemade whipped cream and top this decadent treat.
Ice Cream: Serve the cake with a scoop of ice cream. You can try vanilla, or my favorite Dulce de Leche Haagen-Dazs.
Fresh Fruit: Add a refreshing contrast by serving slices of the cake with fresh berries or caramelized apples.
Coffee or Tea: Pair the cake with a hot cup of coffee or tea for a cozy and comforting dessert experience.
Cream Cheese Frosting: Drizzle some of this Cinnamon Cream Cheese Frosting on top of each slice for a rich, creamy flavor that complements the cake.
Warm with Maple Syrup: For a breakfast-style twist, warm a slice and drizzle with maple syrup, pairing it with a side of bacon or sausage.

Storage

Store any leftover Pecan Pie Cake in an airtight container in the fridge for up to 5 days. Before serving, bring the cake to room temperature or gently warm slices in the microwave for a few seconds to enjoy the gooey caramel topping at its best.

If you want to freeze the cake, wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

If you like this recipe, you’ll love these other pecan inspired desserts:

Please give this recipe a rating if you like it and share photos with me on Instagram! I love to see all your creations.

Pecan Pie Cake

Camila Hurst

This Pecan Pie Cake combines the rich flavors of a classic pecan pie with a soft, spiced cake, topped with a gooey pecan caramel for a decadent fall-inspired dessert.

4.30 from 17 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Course Dessert

Cuisine American

Servings servings

Calories 290 kcal

Equipment

1 10" cake pan or 9×9" baking dish

Ingredients

Pecan Caramel Topping

1 1/2 cup chopped pecans 150 grams
6 tbsp unsalted butter 85 grams
1/3 cup maple syrup 78 ml
1/2 cup brown sugar 110 grams
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp vanilla extract

Pecan Pie Cake Batter

2 cups all-purpose flour 255 grams
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1/2 tsp grated nutmeg
1 cup unsalted butter 226 grams
1 cup granulated sugar 200 grams
1/4 cup brown sugar 55 grams
3 large eggs room temperature
1/2 tbsp vanilla extract
1/2 cup buttermilk
1/2 cup chopped pecans 50 grams

Instructions

Pecan Caramel Topping

Grease a 10" round cake pan with oil. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside. (read notes about pan size)
In a medium saucepan, mix the butter, maple syrup, brown sugar, corn syrup if using, and salt.
Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.
Remove the caramel from the heat and pour on the bottom of the prepared pan.
Scatter the chopped pecans on top of the caramel on an even layer. Set it aside.

Pecan Pie Cake Batter

Pre-heat the oven to 350ºF.
In a bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
In a large mixing bowl or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugar, and beat on medium-high speed for 2 more minutes.
Add the eggs, one at a time, stirring until completely incorporated before adding the next egg. Also make sure to scrape the sides and the bottom of the bowl in between additions.
Add the vanilla and stir to combine.
Add half of the flour mixture to the bowl and stir on low.
Pour the buttermilk in and stir.
Add the remaining dry ingredient mixture and stir until incorporated.
Once the batter is smooth, add the pecans and fold gently until combined.
Pour the batter over the pecan caramel topping on the bottom of the pan. Spread with a spatula until smooth.
Bake the cake in the oven for about 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake. Please note it can take longer to bake the cake. Read the notes below for more baking tips.
Let the cake cool down for about 15 minutes, then flip it upside down onto a plate.
Allow for it to cool down completely before slicing and serving.

Notes

Cake pan size: Use a 10″ pan or a 9×9″ square pan to make this recipe. This cake has more batter than a standard 9″ pan can handle.

Maple Syrup: You can substitute the maple syrup for honey if you don’t have any maple syrup.

Parchment paper: Make sure to line the bottom and sides of the pan with parchment paper to prevent sticking.

Baking tips:

Use an Oven Thermometer: Oven temperatures can vary, so it’s best to use an oven thermometer to ensure your oven is accurately preheated to 350°F. Most ovens are not entirely accurate in their temperature display. Ovens often run hotter or cooler than the set temperature, sometimes by as much as 25-50°F, which can significantly impact baking results. This inaccuracy can lead to an underbaked or unevenly baked cake, especially with recipes that have thicker batters. Placing an oven thermometer inside your oven before preheating allows you to verify and adjust the temperature as needed, giving you consistent and reliable results every time. This simple tool can make a big difference in ensuring your cake bakes through perfectly without over-browning or under-baking.
Check Doneness in Multiple Spots: Insert a skewer or long toothpick into several areas of the cake, especially the center. It should come out clean or with only a few crumbs. If batter is present, continue baking in 5-10 minute increments, checking each time.
Cover with Foil if Browning Quickly: If the top of the cake is browning before the center is fully baked, tent it loosely with foil to prevent over-browning while allowing the middle to finish baking.