Pecan pie filling rolled into a light sponge cake make this Pecan Pie Cake Roll a perfect Thanksgiving dessert.
Pecan pie is a big deal in my family. It is the one dessert that cannot be skipped at Thanksgiving. No matter how many new things we want to try a pecan pie will be on the menu. Sometimes that means we have 3 or 4 desserts for 6 adults. We’re up to the challenge though! Anyways, as I’ve been cruising Pinterest looking at all of the pumpkin rolls and pecan pies I started wondering if I could make a pecan pie cake roll. Spoiler alert: The answer is yes!
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I’ve made a lot of pumpkin rolls but this was my first time trying a pecan pie roll. No matter what the flavor is a good cake roll starts with a good sponge cake. The first step is whipping the eggs. The fluffiness of the eggs help give it the springiness it needs to be able to roll it up. Next you mix together your flour, baking powder, and salt. I always use Bob’s Red Mill Organic Unbleached White Flour. It is freshly milled from Organic hard red wheat and it’s not enriched with any additives. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. It’s perfect for all of your baking needs! Gently fold the dry ingredients into the whipped eggs. Don’t over mix, fold the ingredients together instead of stirring so you don’t deflate the eggs.
Once everything is combined pour the mixture into a greased jelly roll pan. I like to put a sheet of parchment paper in the pan to make sure it doesn’t stick and to make it easier to remove from the pan after baking.
Halfway through baking sprinkle chopped pecans on top of the cake and let it finish baking. You’ll know the cake is done when you press in the middle and it springs back slightly.
Now the fun part. Once the cake is baked let it cool for 5 minutes then flip it out of the pan on to a clean kitchen towel that is sprinkled with confectioner’s sugar. Peel off the parchment paper and then beginning at one end gently roll the cake up. Once it is rolled all the way up leave the cake like that until it cools completely.
While the cake cools you’ll make the pecan pie filling. It is really simple, just mix together all of the ingredients, pour them in a pie dish, and bake for 40-50 minutes. You’ll want to stir it every 10 minutes so it doesn’t form a crust on top. You’ll know it is ready when it has thickened up. Take it out of the oven, give it a good stir and let it cool for 10 minutes. Then it’s time to fill that cake roll. Unroll the cake and spread the pecan pie filling on it then, without the towel this time, roll the cake back up.
That’s it! Now you have a pecan pie cake roll. Look at the filling, all the goodness of pecan pie wrapped in a light, spongy cake. Delicious!
- 3 Eggs
- 1 cup Sugar
- 3 tbsp Water , cold
- 1 cup Bob's Red Mill organic unbleached white all-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Butter nut flavoring
- 2 c Pecans , chopped
- 1/2 c Confectioner's sugar , for dusting towel
- 1 c Sugar
- 1 1/2 c Corn syrup
- 4 Eggs
- 1/4 c Butter , melted
- 1 1/2 tsp Vanilla extract
- 2 c Pecans , chopped
Preheat oven to 375°F.
Line a greased jelly roll pan with parchment paper.
In a large bowl, beat eggs for 3 minutes.
Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
Stir in water and butter nut flavoring.
Combine dry ingredients and gently fold the mixture into the eggs. Don’t over mix, you don’t want to deflate the eggs.
Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don’t cook more than the center and crumble when you go to roll the cake.
Bake 13 - 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly. Continue baking the remainder of the time then remove from oven and cool cake in pan for 5 minutes.
Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
Unroll the cake and spread filling evenly over cake leaving a little space around the edges.
Roll the cake back up.
Store in the refrigerator.
Preheat oven to 350°F.
Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.
Use a spoon to stir filling up every 10 minutes.
When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.
I brought a piece to my mom for her to taste test since I used her pecan pie filling recipe and it got two thumbs up. I’m excited to bring it to Thanksgiving dinner this year!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.