BEST PECAN PIE CAKE
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Best Pecan Pie Cake is an easy, decadent,
This cake is lovely to serve for the holidays. However, because of its simplicity is equally great for your family at home or served at potlucks. This dessert is always, always, always the first to go at potlucks and parties.
Do you want to know how I know this cake is THE BEST Pecan Pie Cake? Because the first time I made it, I ate 1/4 of it before I could stop myself.
Best Pecan Pie Cake
Soft, buttery cake with a gooey, rich pecan topping that is just incredible.
There is one easy step to the cake and one simple step to the sauce. It’s super easy and worth making.
This Best Pecan Pie Cake is a little odd. It has pineapple in it, but you can’t taste the pineapple. The pineapple makes it moist. The other odd thing about this cake is it has a milk sauce poured over the top like a Tres Leche Cake. But it doesn’t taste like a Tres Leche Cake either. It tastes like Pecan Pie….er….Pecan Pie Cake!😀 And it is
U N B E L I E V A B L Y good!!!
I love this cake when it’s still warm, but it’s also good after it sits a while! Serve it warm with vanilla ice cream or whipped cream. So good!
While you’re here, check out these Pecan recipes.
Um, I like pecan pie-flavored desserts!😉 Click on the title for the recipe.
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- Pecan Pie Magic Cookie Bars
- No Goo Pecan Pie
- Just the Goo Pecan Pie
- Pecan Pie Bread Pudding
- Glazed Quick Pecan Pie Crescent Roll Coffee Cake
- Pecan Cobbler
- Breakfast Bundt Cake
- Pumpkin Pecan Pie Muffins
- Pecan Pie Caramel Sauce
- No Bake Pecan Pie Dip with Cream Cheese
- Pecan Pie Muffins
- No-bake Pecan Cream Pie
- Pecan Banana Cake Mix Cake
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Best Pecan Pie Cake
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Equipment
Ingredients
- 1 and ½ cup granulated sugar
- 2 cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 20 -ounces crushed pineapple UNDRAINED
- 1 cup brown sugar
- 1 cup pecans chopped
- 5 -ounces evaporated milk
- ½ cup granulated sugar
- ½ cup butter
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 350° F.
- Mix the eggs, undrained crushed pineapple, flour, 1 cup granulated sugar, baking soda, salt, and 1 teaspoon of the vanilla together. Stir or mix with an electric mixer until just combined. Pour batter into one ungreased 9×13 inch baking pan.
- Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter.
- Bake in preheated oven for 25 to 35 minutes or until cake tests done. To test doneness insert a wooden pick into the center of the cake. The cake is done when there are no crumbs or dry crumbs when you remove the pick. Remove cake from oven and pour topping over hot cake.
Topping
- In a small saucepan combine the butter, evaporated milk, remaining ½ cup granulated sugar, and 1 teaspoon vanilla. Cook over medium-low heat, stirring occasionally until the sugar is dissolved. Pour over hot cake and allow to soak into cake.
- Serve warm or at room temperature. Great served with vanilla ice cream or whipped cream. Refrigerate leftovers in an airtight container. Cake will store for 3 to 4 days in the refrigerator.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Easy and delicious!
This cake is delicious and so easy!!