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!

Course Dessert

Cuisine American

Keyword cake roll, pecan pie cake

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings

Calories 378kcal

Author Kat Jeter & Melinda Caldwell

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

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.
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.

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