Ingredients for The Candy Kitchen Pecan Pie Cake
- 2 cups chopped pecans
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large egg yolks
- 4 teaspoons vanilla extract
- 1 cup buttermilk
- 3 large egg whites
- 1 1/2 cups dark corn syrup
- 1/2 cup packed dark brown sugar
- 1/4 cup cornstarch
- 1 1/2 cups half-and-half
- 3/4 teaspoon salt
- 2 large eggs, beaten
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Candy Kitchen Pecan Pie Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Candy Kitchen Pecan Pie Cake
- Preheat oven to [insert oven temperature here]. Prepare and grease [insert number] 9-inch round cake pans.
- Make the cake layers according to your favorite chiffon cake recipe (or use a boxed mix). Bake until a toothpick inserted into the center comes out clean.
- Let cake layers cool completely before proceeding. While the cakes cool, prepare the pecan pie filling.
- In a large bowl, whisk together [insert quantity] granulated sugar, [insert quantity] packed light brown sugar, [insert quantity] cornstarch, [insert quantity] salt, and [insert quantity] ground cinnamon.
- Whisk in [insert quantity] eggs, [insert quantity] heavy cream, [insert quantity] corn syrup, and [insert quantity] vanilla extract until well combined.
- Stir in [insert quantity] chopped pecans.
- Pour the filling into the prepared cake pans. Distribute evenly over each layer.
- Chill the filled cake pans for at least 4 hours, or preferably overnight.
- Once chilled, frost the cake using your favorite buttercream frosting or whipped cream (optional).
- Slice and serve this irresistible pecan pie cake. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
222g
Fat
69g
Carbs
33g
