12 Pecan Pie Cake Recipes That Taste Like Thanksgiving in Every Slice

Why Pecan Pie Cake Is the Dessert Everyone Asks About

Pecan pie and cake are each wonderful on their own, but baked together they become something better than either: the gooey, caramelized, nutty filling of a pecan pie wrapped inside soft, buttery cake layers. You get the crunch of toasted pecans, the deep sweetness of brown sugar and maple, and a slice that actually holds together on the plate.

The twelve recipes below cover every way to make that marriage work. There is the classic layer cake for purists, a bourbon bundt for the grown-ups’ table, a poke cake for the busiest host, a no-bake icebox cake for a full oven, and seasonal turns with apple and pumpkin. Each one is a complete, bakeable recipe with quantities, pan sizes, and times.

A few notes before you start: toast your pecans before they go into any batter or filling — ten minutes at 350°F makes an enormous difference. Let layer cakes cool completely before filling, or the gooey filling will slide. And when a recipe calls for a warm filling, pour it while it is still pourable, not piping hot. Now, on to the cakes.

1. The Classic Pecan Pie Layer Cake

This is the cake that starts the whole list, and the one to make when you want the pure pecan pie experience in sliceable form.

Three tender brown-sugar cake layers sandwich a thick, gooey pecan pie filling, and the whole thing is wrapped in a silky brown-sugar buttercream and showered with toasted pecans.

The filling is the star, so cook it until it truly thickens — it should coat a spoon and hold a line when you drag a finger through it. A runny filling makes sliding layers, while a properly thickened one sets into a jewel-like ribbon that shows beautifully when the cake is cut.

Serves 12 | Prep: 30 minutes | Cook: 30 minutes

Ingredients

For the cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the filling

• 1 cup granulated sugar (for filling)
• 1 cup light corn syrup (for filling)
• 1/4 cup unsalted butter (for filling)
• 3 large eggs, beaten (for filling)
• 2 cups chopped toasted pecans, divided
• 1 teaspoon vanilla extract (for filling)

Method

• Heat the oven to 350°F (175°C). Grease and line three 8-inch round pans.
• Whisk flour, baking powder, and salt. Beat butter and brown sugar until light, about 3 minutes, then beat in eggs one at a time and the vanilla.
• Add the flour mixture in three parts, alternating with the milk, mixing just until combined. Divide among the pans and bake 28–32 minutes, until a toothpick comes out clean. Cool completely.
• For the filling, combine granulated sugar, corn syrup, butter, and beaten eggs in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 8 minutes. Remove from heat and stir in 1 1/2 cups pecans and vanilla. Cool until spreadable but still soft.
• Stack the layers with filling between them, then frost the outside thinly with any leftover filling thinned with a little soft butter, or a simple brown-sugar buttercream. Press remaining pecans around the sides and chill 30 minutes before slicing.

A cake this classic deserves a proper opening act — start the gathering with a few of these Thanksgiving appetizers and let the layer cake close the show.

2. Bourbon Pecan Pie Bundt Cake

A bundt is the most forgiving showpiece in baking, and this one earns its place at the adult end of the table. A moist brown-butter cake, rippled with a bourbon-spiked pecan pie filling, comes out of the pan in a handsome ring and gets drenched in a warm bourbon caramel glaze that pools in every flute.

The bourbon here is a flavoring, not a stunt: a few tablespoons in the batter and glaze give a warm, oaky depth that makes the pecans taste more like themselves. Most of the alcohol bakes off, and the glaze is added while the cake is warm so it soaks in rather than sitting on top.

Serves 12 | Prep: 25 minutes | Cook: 60 minutes

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 4 large eggs
• 1/4 cup bourbon
• 1 cup sour cream
• 1 1/2 cups chopped toasted pecans, divided
• 3/4 cup packed brown sugar (for filling)
• 1/2 cup light corn syrup (for filling)
• 2 tablespoons bourbon (for glaze)
• 1/2 cup heavy cream (for glaze)

Method

• Heat the oven to 325°F (165°C). Grease and flour a 10-cup bundt pan very thoroughly.
• Whisk flour, baking powder, baking soda, and salt. Beat butter and dark brown sugar until fluffy, then beat in eggs one at a time, the bourbon, and sour cream.
• Fold in the flour mixture until just combined, then fold in 1 cup pecans. Spoon half the batter into the pan.
• Stir together the filling sugar, corn syrup, and remaining 1/2 cup pecans; spoon over the batter in the pan, keeping it away from the pan walls. Top with remaining batter and smooth the surface.
• Bake 55–65 minutes, until a skewer comes out clean. Cool 15 minutes in the pan, then invert onto a rack.
• Warm the cream, brown sugar, and bourbon for the glaze in a small pan until the sugar dissolves. Spoon over the warm cake and scatter with extra toasted pecans if you like.

Bourbon in the cake, but keep the glasses family-friendly — a sparkling pitcher from these non-alcoholic Thanksgiving punch recipes gives everyone something festive to raise.

3. Pecan Pie Poke Cake

When the oven is full of turkey and the dessert still needs to happen, this is the cake to reach for.

A simple butter cake is baked in a 9×13 pan, poked all over while warm, and flooded with a warm pecan pie filling that sinks into every hole. The result is impossibly moist, with a gooey pecan ribbon in every single bite.

The trick is timing: poke while the cake is warm and pour while the filling is warm, so the two meet and meld instead of sitting in separate layers.

A cloud of whipped cream and a scattering of toasted pecans on top keeps it light enough for a second helping.

Serves 15 | Prep: 20 minutes | Cook: 32 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup packed brown sugar (for filling)
• 1/2 cup light corn syrup (for filling)
• 1/4 cup unsalted butter (for filling)
• 2 large eggs, beaten (for filling)
• 1 1/2 cups chopped toasted pecans
• 2 cups whipped cream, for topping

Method

Bake the cake

• Heat the oven to 350°F (175°C). Grease a 9×13-inch pan.
• Whisk flour, baking powder, and salt. Beat butter and sugar until light, add eggs one at a time and vanilla, then alternate flour mixture and milk until just combined.
• Spread into the pan and bake 30–35 minutes, until a toothpick comes out clean.

Fill and finish

• While the cake bakes, cook brown sugar, corn syrup, butter, and beaten eggs in a saucepan over medium heat, stirring constantly, until thickened, about 7 minutes. Stir in pecans.
• As soon as the cake comes out, poke holes all over with the handle of a wooden spoon, about 1 inch apart. Pour the warm filling slowly over the cake, letting it sink into the holes. Cool completely, then top with whipped cream and extra pecans before serving.

A poke cake this rich loves a lighter supporting cast — these healthy Thanksgiving side dishes keep the rest of the plate fresh and balanced.

4. Chocolate Pecan Pie Cake

Chocolate and pecan pie were made for each other: the bitter edge of dark chocolate keeps the sweet, gooey filling in check, and the pecans add the crunch that chocolate cake alone never has. This version layers a rich chocolate cake with a warm pecan pie filling and finishes with a glossy ganache that drips down the sides.

Use a good dark chocolate for the ganache and a pinch of salt in the filling — both sharpen the flavors instead of sweetening them further.

This is the cake to make when half the table claims they do not like pecan pie; the chocolate wins them over, and the pecans do the rest.

Serves 12 | Prep: 30 minutes | Cook: 33 minutes

Ingredients

You will also need a few pantry staples: 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 tablespoon vanilla extract.

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1 cup hot water
• 1 cup packed brown sugar (for filling)
• 1/2 cup light corn syrup (for filling)
• 2 large eggs, beaten (for filling)
• 1 1/2 cups chopped toasted pecans
• 8 ounces dark chocolate, chopped (for ganache)
• 3/4 cup heavy cream (for ganache)

Method

• Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans.
• Whisk flour, cocoa, baking soda, and salt. Beat butter and sugar until fluffy, add eggs one at a time and vanilla, then alternate flour mixture and buttermilk, finishing with the hot water. The batter will be thin.
• Divide between the pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
• Cook brown sugar, corn syrup, butter, and beaten eggs in a saucepan over medium heat, stirring constantly, until thickened, about 7 minutes. Stir in pecans and cool until spreadable.
• Stack the layers with the pecan filling between them. Heat the cream until steaming, pour over the chopped chocolate, rest 2 minutes, and stir until glossy. Pour over the cake, letting it drip down the sides, and finish with extra pecans.

If you are planning the whole Thanksgiving spread, this chocolate pecan cake pairs beautifully with something bright to drink on the same table — try serving it alongside a pitcher from these non-alcoholic Thanksgiving punch recipes so guests can balance a rich, sweet slice with a fruity sip.

5. Salted Caramel Pecan Pie Cake

Salt is the secret ingredient that makes caramel taste like more than sugar, and this cake leans all the way into it. Soft brown-sugar layers hold a salted caramel pecan filling, and the whole cake is draped in salted caramel buttercream with a flaky-salt finish that crackles gently against the sweetness.

Make the caramel a shade darker than feels comfortable — that deep amber color is where the toasty, almost nutty flavor lives. The pecans in the filling should be coarsely chopped, not fine, so every bite has a distinct crunch against the silky caramel.

Serves 14 | Prep: 35 minutes | Cook: 30 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup granulated sugar (for caramel)
• 6 tablespoons unsalted butter (for caramel)
• 1/2 cup heavy cream (for caramel)
• 1 teaspoon flaky sea salt, plus more for finishing
• 2 cups coarsely chopped toasted pecans

Method

• Heat the oven to 350°F (175°C). Grease and line three 8-inch round pans.
• Whisk flour, baking powder, and salt. Beat butter and brown sugar until light, add eggs one at a time and vanilla, then alternate flour mixture and milk. Divide among pans and bake 28–32 minutes. Cool completely.
• For the caramel, melt granulated sugar in a dry, heavy saucepan over medium heat, swirling the pan (never stirring) until deep amber, about 6 minutes. Carefully add butter, then cream — it will bubble furiously. Stir until smooth, then stir in flaky salt and pecans. Cool until thick but spreadable.

To finish: stack the layers with caramel pecan filling between them. Frost the outside with salted caramel buttercream (beat soft butter with powdered sugar and a few spoonfuls of the caramel), drizzle with extra caramel, and sprinkle with flaky salt just before serving.

Salted caramel and salty snacks are natural partners — set slices beside a board built from these Thanksgiving charcuterie board ideas and watch both disappear.

6. Pecan Pie Cheesecake Cake

This is the dessert for the table that cannot decide between pecan pie, cheesecake, and cake — so it has all three.

A baked vanilla cheesecake is sandwiched between two butter cake layers, and a warm pecan pie topping cascades over the top and down the sides like the best kind of sauce.

The cheesecake layer must be baked and chilled the day before; that is not optional, it is the whole plan.

A cold, firm cheesecake stacks cleanly, slices neatly, and gives the cake its cool, tangy center against the warm, gooey pecan topping.

Serves 14 | Prep: 30 minutes + overnight chilling | Cook: 90 minutes

Ingredients

• 2 cups all-purpose flour (for cake), 2 teaspoons baking powder, and 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, and 1 cup whole milk
• 16 ounces cream cheese, softened (for cheesecake), 1/2 cup granulated sugar (for cheesecake), 2 large eggs (for cheesecake), and 1 teaspoon vanilla extract (for cheesecake)
• 1 cup packed brown sugar (for topping), 1/2 cup light corn syrup (for topping), 1/4 cup unsalted butter (for topping), and 1 1/2 cups toasted pecan halves

Method

• Day before: beat cream cheese and sugar until smooth, beat in eggs and vanilla, and pour into a greased 9-inch springform pan. Bake at 325°F (165°C) for 50–55 minutes, until the center barely jiggles. Cool, then chill overnight.
• Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans. Whisk flour, baking powder, and salt; beat butter and sugar, add eggs and vanilla, then alternate flour mixture and milk. Divide between pans and bake 28–32 minutes. Cool completely.
• Unmold the chilled cheesecake and trim it to match the cake layers if needed. Stack: cake layer, cheesecake layer, cake layer, with a thin smear of buttercream between layers to glue them together.
• Cook brown sugar, corn syrup, and butter in a saucepan until thickened, about 6 minutes. Stir in pecan halves and spoon warm over the top of the stacked cake, letting it drip down the sides. Chill 30 minutes before slicing with a hot, dry knife.

Cheesecake cake is pure comfort food, so lean in — a bubbling dish from these mac and cheese recipes makes it a full comfort-food occasion.

7. Maple Pecan Coffee Cake

Not every Thanksgiving dessert needs to arrive after dinner — this one belongs on the breakfast table the next morning, when the house is still sleepy and the coffee is strong.

A tender sour-cream cake is swirled with a maple pecan filling, crowned with a thick, crunchy pecan streusel, and finished with a maple glaze that soaks into the cracks.

Real maple syrup matters here; the darker the grade, the deeper the flavor. The streusel should be made with cold butter and pressed into clumps, not sand — those craggy clusters are what stay crisp after baking.

Serves 12 | Prep: 25 minutes | Cook: 48 minutes

Ingredients

For the cake

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract

For the streusel

• 1 cup packed brown sugar (for streusel)
• 1 cup chopped toasted pecans (for streusel)
• 1/2 cup all-purpose flour (for streusel)
• 6 tablespoons cold unsalted butter, cubed (for streusel)
• 1 teaspoon cinnamon (for streusel)

Method

• Heat the oven to 350°F (175°C). Grease a 10-inch tube pan or a 9×13-inch pan.
• Make the streusel: rub cold butter into brown sugar, flour, and cinnamon until clumpy, then stir in pecans. Set aside.
• Whisk flour, baking powder, baking soda, and salt. Beat butter and sugar until light, add eggs one at a time, then sour cream, maple syrup, and vanilla. Fold in the flour mixture until just combined.
• Spread half the batter in the pan, sprinkle with half the streusel, then top with remaining batter and remaining streusel, pressing it in lightly.
• Bake 45–50 minutes, until a toothpick comes out clean. Cool 20 minutes, then drizzle with a simple glaze of powdered sugar and maple syrup before slicing.

Maple runs through this whole season — these sweet potato recipes bring the same warm, amber flavours to the savoury side of the table.

8. Pecan Pie Sheet Cake

When the guest list grows past twenty, layer cakes stop being practical — and this sheet cake takes over. A big, soft brown-sugar cake bakes in a 9×13 pan and gets a warm pecan praline frosting poured over it while it is still hot, so the frosting melts into the top and sets into a crackly, candy-like shell studded with pecans.

This is the easiest cake on the list to transport and serve: it travels in its own pan, cuts into neat squares, and needs no stacking, frosting spatulas, or cake stand. Make it the day before and it only gets better, as the frosting settles into the crumb overnight.

Serves 15 | Prep: 20 minutes | Cook: 30 minutes

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder (optional, for a darker crumb)
• 2 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1 cup packed brown sugar (for frosting)
• 1/2 cup unsalted butter (for frosting)
• 1/4 cup whole milk (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 1/2 cups chopped toasted pecans (for frosting)

Method

Bake the cake

• Heat the oven to 350°F (175°C). Grease a 9×13-inch pan.
• Whisk flour, sugar, baking soda, and salt. Bring butter, water, and cocoa (if using) to a boil, then pour over the flour mixture and stir until smooth.
• Whisk in eggs, sour cream, and vanilla. Pour into the pan and bake 28–32 minutes, until a toothpick comes out clean.

Frost and finish

• Five minutes before the cake is done, make the frosting: bring brown sugar, butter, and milk to a boil, boil 1 minute, then remove from heat and whisk in powdered sugar until smooth. Stir in pecans.
• Pour the warm frosting over the hot cake and spread quickly — it sets fast. Cool completely before cutting into squares.

If this sheet cake is your plan for feeding a crowd, pair it with another dish that scales just as easily — these green bean casserole recipes can be assembled ahead and baked on the day, so the savory side of the table keeps pace with dessert.

9. Coconut-Pecan Pie Cake

This cake borrows the beloved coconut-pecan frosting of a German chocolate cake and gives it the pecan pie treatment: the frosting itself is cooked thick with egg yolks, brown sugar, and butter until it turns into a gooey, caramel-like spread, loaded with coconut and pecans and piled between soft vanilla layers.

Toast the coconut as well as the pecans — untoasted coconut stays pale and chewy, while toasted coconut turns golden, nutty, and crisp at the edges.

This is the prettiest cake on the list, all golden shreds and amber pecans, and it needs no further decoration.

Serves 12 | Prep: 30 minutes | Cook: 30 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup evaporated milk (for frosting)
• 1 cup packed brown sugar (for frosting)
• 3 large egg yolks (for frosting)
• 1/2 cup unsalted butter (for frosting)
• 1 1/2 cups sweetened shredded coconut, toasted
• 1 1/2 cups chopped toasted pecans

Method

• Heat the oven to 350°F (175°C). Grease and line three 8-inch round pans.
• Whisk flour, baking powder, and salt. Beat butter and sugar until light, add eggs one at a time and vanilla, then alternate flour mixture and milk. Divide among pans and bake 28–32 minutes. Cool completely.
• For the frosting, whisk evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in coconut and pecans. Cool until spreadable.
• Stack the layers with generous frosting between them and over the top, leaving the sides bare for a rustic look. Chill 20 minutes before slicing.

Coconut in the cake calls for little savoury bites before it — these Thanksgiving appetizers set up the sweet course perfectly.

10. Spiced Pecan Pie Cake

When the house smells like cinnamon, ginger, and clove, it smells like Thanksgiving — and this cake bottles that feeling.

A warmly spiced cake, somewhere between spice cake and gingerbread, holds a classic pecan pie filling, and the spices make the pecans taste deeper, toastier, and more autumnal than they do on their own.

The balance matters: cinnamon leads, ginger warms, and clove and nutmeg stay in the background, or the cake tips from festive into medicinal.

A cream-cheese frosting with a pinch of cinnamon ties the whole thing together without adding more sweetness.

Serves 12 | Prep: 25 minutes | Cook: 33 minutes

Ingredients

The spice blend deserves a line of its own: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1 cup buttermilk
• 1 cup packed brown sugar (for filling)
• 1/2 cup light corn syrup (for filling)
• 2 large eggs, beaten (for filling)
• 1 1/2 cups chopped toasted pecans

Method

• Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans.
• Whisk flour, baking powder, baking soda, salt, and all the spices. Beat butter and dark brown sugar until fluffy, add eggs one at a time, then alternate flour mixture and buttermilk until just combined.
• Divide between the pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
• Cook filling sugar, corn syrup, and beaten eggs in a saucepan over medium heat, stirring constantly, until thickened, about 7 minutes. Stir in pecans and cool until spreadable.
• Stack the layers with pecan filling between them and frost with cinnamon cream-cheese frosting. Dust lightly with cinnamon and top with pecan halves.

Spiced cake, lighter plate — these healthy Thanksgiving side dishes bring the freshness that lets a warmly spiced slice shine.

11. No-Bake Pecan Pie Icebox Cake

Every Thanksgiving has a moment when the oven is full, the stovetop is full, and dessert still needs to exist. This cake needs no oven at all: graham crackers, a stovetop-cooked pecan pie filling, and whipped cream are layered in a pan and left overnight in the fridge, where the crackers soften into something remarkably like cake.

Patience is the only skill required. Eight hours in the fridge is the minimum — any less and the crackers stay crunchy in the wrong way. Slice it cold with a hot knife, and it cuts into clean, striped layers that look far fancier than the effort involved.

Serves 12 | Prep: 25 minutes + 8 hours chilling | Cook: 10 minutes

Ingredients

• 1 1/2 cups packed brown sugar (for filling)
• 1/2 cup light corn syrup (for filling)
• 1/4 cup unsalted butter (for filling)
• 3 large eggs, beaten (for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 cups chopped toasted pecans, divided
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for cream)
• 2 sleeves graham crackers (about 18 full sheets)

Method

• Cook brown sugar, corn syrup, butter, and beaten eggs in a saucepan over medium heat, stirring constantly, until thickened, about 8 minutes. Remove from heat, stir in vanilla and 1 1/2 cups pecans, and cool to lukewarm.
• Whip the cream with powdered sugar and vanilla to firm peaks.
• Line a 9×13-inch pan with plastic wrap, leaving overhang. Spread a thin layer of whipped cream on the bottom, then a single layer of graham crackers, breaking pieces to fit.
• Spread one-third of the pecan filling over the crackers, then one-third of the remaining whipped cream. Repeat twice more, ending with whipped cream.

To finish: cover and chill at least 8 hours, or overnight. Lift out with the plastic wrap, scatter with remaining pecans, and slice cold.

A no-bake cake suits a no-fuss party — pair it with a grazing spread from these Thanksgiving charcuterie board ideas and the whole dessert hour takes care of itself.

12. Pecan Pie Pound Cake

Pound cake is the quiet workhorse of the dessert table — dense, buttery, and happy to be sliced thick — and a ribbon of pecan pie filling swirled through the middle turns it into something guests remember.

The filling bakes into a gooey seam that shows as a beautiful dark swirl in every slice.

The key is a thick filling and a gentle swirl: one pass with a knife, no more, or the filling disappears into the batter instead of staying in its own lane. Bake it low and slow so the dense crumb cooks through without drying out.

Serves 14 | Prep: 25 minutes | Cook: 75 minutes

Ingredients

• 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, softened, 2 cups granulated sugar, 6 large eggs, 1 tablespoon vanilla extract, and 1 cup sour cream
• 3/4 cup packed brown sugar (for filling), 1/4 cup light corn syrup (for filling), 2 tablespoons unsalted butter (for filling), 1 large egg, beaten (for filling), and 1 1/2 cups chopped toasted pecans

Method

• Heat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
• Whisk flour, baking powder, and salt. Beat butter and sugar until very light, about 4 minutes, then beat in eggs one at a time and vanilla. Fold in flour mixture alternately with sour cream until just combined.
• For the filling, cook brown sugar, corn syrup, butter, and beaten egg in a small saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in pecans and cool slightly.
• Spread half the batter in the pan, spoon the filling over it keeping it away from the pan walls, then top with remaining batter. Run a knife once through the layers in a swirl pattern.
• Bake 70–80 minutes, until a skewer comes out clean. Cool 20 minutes in the pan, then invert onto a rack and cool completely before slicing.

And while the pound cake cools, it is worth sorting the rest of the menu too — these sweet potato recipes cover the other Thanksgiving essential, from classic casseroles to simple roasted versions that leave the oven free for baking.

One Cake, Every Thanksgiving Memory

Whichever version you choose, a pecan pie cake gives you the best of both Thanksgiving desserts: the gooey, nutty, caramelized heart of a pecan pie and the soft, sliceable comfort of a cake. Make the classic when tradition matters, the poke cake when time does not, or the icebox cake when the oven is spoken for — there is no wrong choice on this list.

Serve it slightly warm or at room temperature, with coffee for the adults and vanilla ice cream for anyone who wants the full treatment. And save yourself a second slice before the plate goes out — these cakes have a habit of disappearing fast.

Frequently Asked Questions

More from The Glossy Guide

Food

13 Non-Alcoholic Thanksgiving Punch Recipes Everyone Will Love

Why a Non-Alcoholic Punch Belongs on Every Thanksgiving Table Nothing brings a Thanksgiving table together quite like a punch bowl.…

October 30, 2026

Food

14 Healthy Thanksgiving Side Dishes That Still Taste Like a Feast

Why Healthy Sides Still Feel Like a Feast Healthy Thanksgiving sides have a reputation problem, and it is mostly unfair.…

October 30, 2026

Food

11 Mac and Cheese Recipes That Go Way Beyond the Box

Why Mac and Cheese Deserves More Than the Box Mac and cheese is the dish everyone thinks they already know…

October 30, 2026