Triple Chocolate Pecan Pie Cake – caramel cake layers baked on top of a shortbread crust, with a triple chocolate pecan filling, drizzled dark, milk and white chocolate, and a caramel buttercream.
A Family Tradition
Time to introduce my second Thanksgiving Pie Cake – my Triple Chocolate Pecan Pie Cake. This pie-inspired cake get it’s key element from one of Ryan’s mom’s pie recipes. At the Rich house, the Triple Chocolate Chunk Pecan Pie is the crowd favorite. Ryan’s mom makes at least two every year, and without fail, it’s the first pie to get devoured.
The pecan filling is gooey and rich in flavor with three types of chocolate in each bite: dark chocolate, milk chocolate and white chocolate. And while I don’t ever eat the pie crust, I have no problem taking down this pie filling – especially when it’s topped with fresh whipped cream!
Triple Chocolate Pecan Pie Cake
To turn this pie into a cake, I decided to pair the filling with my easy caramel cake recipe, a shortbread crust and my caramel frosting. I also added a chocolate drizzle in between each layer to give it more chocolate.
You’ll notice in the video that I don’t have the chocolate drizzle. I recorded the assembly with my round one cake. You will want to drizzle the three different types of melted chocolate after you add the triple chocolate pecan filling.
Enjoy!
Would she be willing to share the Triple Chocolate Chunk Pecan Pie recipe?? It sounds delicious. I’m making your cake for Thanksgiving (and I’m a little terrified about how it will turn out, but we’ll see how cake making goes for me) but would also like to try the pie as well. There are recipes online but I didn’t want to try one and it not be good!
The filling in this cake is actually the exact filling from the pie. So a basic pie crust and this filling and you’re set!
I know this is probably a dumb question but going to ask lol Would you bake the filling in the crust instead of the baking pan?
You can but I used a baking pan.
I cannot find the “print” button for this recipe.
I haven’t yet tried this recipe, but I am frustrated with the lack of a printer friendly version of your recipe. It was 6 pages long and split lines of text. Please fix this to improve the quality of your site.
I’m so sorry about that. I will get it fixed for sure.
which dulce de leche did you use?!
Just the canned stuff from the grocery store.
Can you use melted caramel instead of making it?
Yes
Hi
Are you able to please let me know how many cups of frosting this makes?
TIA!
Hi Courtney. Does the recipe as written reflect the changes you made for round two? In the post you said you added extra buttermilk and an egg, but I do not see any buttermilk in the cake ingredients. Thanks for clearing this up.
As written the recipe doesn’t have any buttermilk, but in the post you said you added extra buttermilk and an egg. Can you update the recipe to reflect that? Thanks!
We updated the recipe for my new caramel cake and that needs to be updated in the blog so I will do that now! Thanks for checking.
Hey Courtney,
I am excited to make this cake for my Family for Thanksgiving!
As I’m reading over the directions, I am a little confused. The way they are written it’s as if the shortbread crust and layers are baked separately. But the assembly directions (and video) appear to have the cake layers baked on top of the shortbread.
Could you clarify please.
Thanks so much!
I fixed it! Sorry for the confusion. The cake layers should be baked on top of the shortbread.