This delicious pecan pie cake is made with a layer of pecan pie filling rolled up inside of a light sponge cake. It’s the perfect make-ahead holiday dessert!

Pecan Pie Cake Roll on a black platter


 

We’re all about pecan pie in my family. It wouldn’t be Thanksgiving (or Christmas!) without a southern pecan pie for dessert.

A few years ago I started making pecan pie filling without the crust and adding it to other desserts and now we have all sorts of pecan pie desserts to choose from during the holidays.

This awesome pecan pie cake is similar to a pumpkin roll. It’s soft, spongy butter pecan cake filled with pecan pie filling and rolled up into a delicious dessert that

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ingredients for Pecan Pie Cake Roll

Ingredients You’ll Need

  • Butter Pecan cake mix – This cake mix is sold in most grocery stores. If you are unable to find it you can substitute with yellow cake mix. If you do this we suggest adding 2 teaspoons of butter pecan flavoring to the cake batter.
  • Eggs – Use large eggs for this recipe. They will whip up and add the light, springy texture to your cake roll which will allow it to be rolled and unrolled for filling.
  • Water
  • Fats – Between the cake batter and the pecan pie filling you will use two types of fat, vegetable oil and butter.
  • Sugars – Between the cake batter and the pecan pie filling you will use three types of sugar powdered sugar, granulated sugar, and corn syrup.
  • Pecans – We use pecan halves and finely chop them for the outside of the cake and roughly chop them for the filling to give it more crunch.
  • Cream cheese frosting – You’ll use about half of a container of cream cheese frosting.
  • Vanilla extract – Vanilla extract added to your pecan pie filling adds a little extra flavor.
Pecan Pie Cake Roll on a black patter with one slice

How to Make Pecan Pie Cake Roll

This simple recipe will make 2 cake rolls. If you only need one you can wrap and freeze the second one and serve it at your next party. This is perfect if you’re making a pecan pie cake for Thanksgiving dessert and want to serve it again at Christmas!

Step 1 – Prepare the oven and pans. Preheat the oven to 375 degrees F. Line 2 jelly roll pans with parchment paper and lightly spray the parchment paper with non-stick spray. Set aside. 

Pecan Pie Cake Roll cake batter in a bowl

Step 2 – Whisk the eggs. Add the eggs to a large mixing bowl or the bowl of your stand mixer. Using an electric mixer whisk on high for approximately 6 minutes until they are fluffy and turn a light yellow color. This step adds air to the eggs which will help make a very light, fluffy cake.  

Step 3 – Make batter. Add the cake mix, water, and vegetable oil to the eggs and whisk on medium for 30 seconds then use a spatula to scrape the sides and bottom of the bowl to ensure all of the dry ingredients are incorporated into the eggs. Continue to whisk for 1 more minute.

Pecan Pie Cake Roll cake batter in a jelly roll pan

Step 4 – Bake. Divide the batter evenly between the two prepared jelly roll pans (approximately 15.75 ounces of batter each).  Place the pans in the oven side-by-side and bake for 10-12 minutes or until the cake lightly bounces back after pressing in the center. 

how to roll a Pecan Pie Cake Roll before it's filled

Step 5 – Roll the cake. While the cake bakes lay out two clean dish towels and lightly dust them with the powdered sugar. This keeps the cake from sticking to the towels. 

When the cake has finished baking remove the pans from the oven and very carefully flip each pan over onto the kitchen towel. Peel off the parchment paper. 

Starting with a short side of the cake roll the cake up in the towel. Yes the towel gets rolled up into the cake! Let the cake cool completely like that. 

Step 6 – Make the filling. While the cake roll cools, make your pecan pie filling. Instructions are in the recipe but we have included lots of extra info here including how you can make your pecan pie filling ahead of time.

how to roll a pecan pie cake roll

Step 7 – Fill the cake. When the filling is ready gently unroll the cake. Spread the filling evenly over cake leaving a little space around the edges. You will use approximately 18 ounces of filling per cake roll. Once filled gently roll the cake back up. 

Pecan Pie Cake Roll on a black platter

Step 8 – Frost. Using approximately ½ cup of cream cheese frosting per cake roll frost all sides of the cakes. After frosting the cake rolls spread coat each with 1 cup of chopped pecans. You can do this by spreading the pecans on a clean surface and rolling the cake over them, or pressing the chopped pecans on the cake rolls with your hands. 

Cut the ends off the cake to give it a neat appearance and then serve cake immediately.  

Pecan Pie Cake Roll on a platter with one slice and whole pecans scattered

Looking for More Pecan Pie Recipes?

Making Pecan Pie Filling

It’s simple to make pecan pie filling. Combine all of the ingredients and bake in the oven until it is perfectly ooey gooey.

We have lots of extra tips and information in our Pecan Pie Filling recipe including how to make it ahead of time and store it until you’re ready to use!

I’ve had lots of people ask if they have to bake it and my answer is yes. This method gets the best results. I’ve tried it on the stove top and it takes just as long and you have to stand there stirring it. It’s hard to get it to a consistent temperature and often it gets overcooked and then becomes hard.

If you do it this way you can get other things done while it bakes!

What is a Jelly Roll Pan?

Jelly roll pans are baking pans that are 15 inch x 10 inch and have 1 inch sides. This raised side allows the cake to rise without overflowing from the pan.

We suggest this jelly roll pan from Chicago Metallic. It is made with heavy duty material so it doesn’t warp in the oven when baking.

Pecan Pie Cake Roll on a black platter coated in chopped pecans

Who Makes Butter Pecan Cake Mix?

Betty Crocker makes a great butter pecan cake mix. I like the added flavor it gives the cake BUT we all know flavored cake mixes come and go so if you can’t find butter pecan cake mix don’t worry, you can use a yellow cake mix plus 2 teaspoons of butter pecan flavoring instead if needed.

Where to Find Butter Pecan Flavoring

The easiest place to find butter pecan flavoring is online. Amazon sells it here but you can also look for various spice stores that can ship it to you. Michaels stores or specialty cake or baking stores in your area may also carry it.

Make It Ahead of Time

You can make a cake roll ahead of time. Just follow all of the instructions in the recipe and then, when it is done, wrap it in plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months.

When you are ready to serve the cake remove it from the refrigerator and let it sit out on a platter on the counter for 1 hour to come to room temperature.

If you have frozen your cake you’ll want to let it thaw for 24 hours in the refrigerator and then let it sit out at room temperature for 1 hour before serving.

How to Store It

Once baked, filled, and frosted you can let the pecan cake sit out for up to 4 hours. After that it should be stored in the refrigerator until you are ready to enjoy your leftovers. You can also freeze any leftover cake if you prefer.

Refrigerator – Wrap the cake in plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for up to 3 days

Freezer – Wrap the cake in plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for up to 3 days

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Servings: 24
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

Pecan Pie Cake Roll

This delicious pecan pie cake is made with a layer of pecan pie filling rolled up inside of a light sponge cake. It’s the perfect make-ahead holiday dessert!
Pecan Pie Cake Roll on a black platter
Print Recipe
3.95 from 74 votes

Ingredients

Cake Roll:

  • 6 large eggs
  • 15.25 ounce Butter Pecan cake mix, see note 1
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup powdered sugar
  • 2 cups finely chopped pecans
  • 8 ounces Cream cheese frosting

Pecan Pie Filling:

  • 1 cup Sugar
  • 1 1/2 cups Corn syrup
  • 4 large Eggs
  • 1/4 cups Butter, melted
  • 1 1/2 teaspoons Vanilla extract
  • 2 cups Pecans, chopped

Instructions

Cake Roll:

  • Preheat oven to 375 degrees F.
  • Line 2 jelly roll pans with parchment paper and lightly spray the parchment paper with non-stick spray. Set aside.
  • Add the eggs to a large mixing bowl or the bowl of your stand mixer. Using an electric mixer whisk on high for approximately 6 minutes until they are fluffy and turn a light yellow color.
  • Add the cake mix, water, and vegetable oil to the eggs and whisk on medium for 30 seconds then use a spatula to scrape the sides and bottom of the bowl to ensure all of the dry ingredients are incorporated into the eggs. Continue to whisk for 1 more minute. (See note 2)
  • Divide the batter evenly between the two prepared jelly roll pans (approximately 15.75 ounces of batter each).
  • Place the pans in the oven side-by-side and bake for 10-12 minutes or until the cake lightly bounces back after pressing in the center.
  • While the cake bakes lay out two clean dish towels and lightly dust them with the powdered sugar. This keeps the cake from sticking to the towels.
  • When the cake has finished baking remove the pans from the oven and very carefully flip each pan over onto the kitchen towel. Peel off the parchment paper.
  • Starting with a short side of the cake roll the cake up in the towel. Let the cake cool completely like that.
  • While the cake roll cools, make your pecan pie filling.
  • When the filling is ready gently unroll the cake. Spread the filling evenly over cake leaving a little space around the edges. You will use approximately 18 ounces of filling per cake roll.
  • Once filled gently roll the cake back up.
  • Using approximately ½ cup of cream cheese frosting per cake roll frost all sides of the cakes.
  • After frosting the cake rolls spread coat each with 1 cup of chopped pecans. You can do this by spreading the pecans on a clean surface and rolling the cake over them, or pressing the chopped pecans on the cake rolls with your hands.
  • Cut the ends off of the cake to give it a neat appearance and then serve cake immediately.

Pecan Pie Filling:

  • Preheat oven to 350°F.
  • Lightly spray a 8″x8″ (2 quart) glass baking dish OR a 9-inch pie dish with non-stick spray.
  • Mix all ingredients together in a bowl and stir until they are well mixed. Then pour into your greased dish.
  • Place in the preheated oven and bake for 45 minutes. Use a spoon to stir the filling every 15 minutes as it bakes.
  • When the timer goes off remove the filling from the oven and let it cool for 20 minutes before using. You want the filling to have a consistency similar to a thick jam. Thick enough that it doesn’t run off of your spoon but still spreadable.

Notes

  1. You can substitute with yellow cake mix if you can’t find butter pecan cake mix. If you do this we suggest adding 2 teaspoons of butter pecan flavoring.
  2. If you are adding pecan pecan flavoring to a yellow cake mix you can add it when you add the cake mix, water, and vegetable oil.

Nutrition

Serving: 1slice, Calories: 378kcal, Carbohydrates: 43g, Protein: 5g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 83mg, Sodium: 195mg, Potassium: 123mg, Fiber: 2g, Sugar: 33g, Vitamin A: 182IU, Vitamin C: 0.2mg, Calcium: 67mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: cake roll, pecan pie cake
Handwritten signature for Kat & Melinda