Pecan Pie Cake
Chris and I absolutely died over this Pecan Pie cake, and we’ve decided that it needs to make an appearance at every major holiday event for the rest of our lives!
Pecan Pie Cake. Have you ever heard of it?
Apparently it’s a classic Southern recipe. Despite being a North Carolina girl myself, I had actually never heard of this recipe until I found it on Sweet Jeanette via Pinterest. I’ve been swooning over the looks of it for weeks.
Basically, it’s a hybrid of pie and cake. Ummmmmm, so obviously I needed to be a part of this.
But I admit to having some reservations about the recipe when I first read through it. For one, I just couldn’t imagine how it could taste like anything other than cake + pecans + caramel. Which would be good, of course, but I didn’t think it could actually taste like pecan pie.
And, at first glance, the recipe looked like it might have a few too many steps (uh, I’m the laziest baker ever). But after a few simplifications, it’s really not so bad. Although you still have to whip those darned egg whites… but there’s just no way around it. They make the cake delightfully porous and fluffy, helping it soak up all of the caramel ganache in between the layers.
This cake is so, so, so good. All of the great qualities of cake and pecan pie combine to form one super-dessert, and it’s absolutely perfect for the holidays. Or any day! Like… today :)
Don’t miss a bite!
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