Bake or Break
New to BAKE or BREAK? Start Here!

Pecan Pie Coffee Cake

Pecan Pie Coffee Cake is a delicious cake with a layer of pecan pie filling right on top! - Bake or Break

With all the baking I did leading up to Christmas, I took a little break for a few days to enjoy the holidays. I kinda figured you’d all be okay with a few dessert-less days from me.

Of course, it wasn’t long until I couldn’t fight the urge to get back to baking. So, I thought I’d ease us back in with a coffee cake. Those always seem so innocent to me. It is, after all, a cake designed to be eaten with an afternoon cup of coffee or for brunch.

This particular coffee cake may not be so innocent. You see, it’s topped with pecan pie filling. So much for easing us back in, huh?

Pecan Pie Coffee Cake is a delicious cake with a layer of pecan pie filling right on top! - Bake or Break

The cake itself is very good on its own. It’s moist and flavorful and delicious. There is a little bit of cream cheese in the cake, and I’m always for that.

Then, there is the topping. After the cake is baked, poke lots of holes in the cake. Then pour on a gooey, nutty topping and let it soak into the cake. A little more time in the oven, and then there’s a magical layer of pecan pie filling right on top, with a little bit soaked into the cake to make it even better.

Visit the Recipe Index for more coffee cake recipes!

Pecan Pie Coffee Cake

Yield 10 to 12 servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Pecan Pie Coffee Cake is a delicious cake with a layer of pecan pie filling right on top!

Pecan Pie Coffee Cake is a delicious cake with a layer of pecan pie filling right on top! - Bake or Break


For the cake:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 2 ounces (56g) cream cheese, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup (177ml) buttermilk

For the topping:

  • 1/3 cup (104g) light corn syrup
  • 1/4 cup (50g) packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1/3 cup (40g) finely chopped pecans
  • 1 large egg, lightly beaten
  • pinch of salt


To make the cake:

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the sugar, butter, and cream cheese until light and fluffy. Add the egg and egg white, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
  5. Transfer the batter to the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set the pan on wire rack.

To make the topping:

  1. Reduce oven temperature to 325°F.
  2. Place the corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in the microwave for 1 minute. Stir until the butter melts and the mixture is smooth.
  3. Stir in the pecans, egg, and salt.
  4. Use a wooden skewer* to poke multiple holes in the top of the cake.
  5. Pour the topping over the top of the cake.
  6. Bake for 10 minutes. Cool completely on a wire rack before serving.


*Use a skewer with a larger diameter than a toothpick. The topping mixture is a bit thick and will need slightly larger holes to soak into the cake.

Recipe slightly adapted from Cooking Light and MyRecipes.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Pecan Pie Coffee Cake

Share this:

    59 Comments on “Pecan Pie Coffee Cake”

  1. O-M-G! I might have to make this today. Looks amazing!

  2. I just printed this one as well as “pinned” it to my Pinterest dessert board. Can’t wait to try it…I absolutely love Pecan pie so this sounds delicious!

  3. LOVE. Between the cream cheese and the pecan toppings, this cake is the perfect way to come back after the holidays 🙂

  4. My pie and cake worlds have just COLLIDED! Brilliant.

  5. I feel like pecan pie is a little too dense and heavy for this time of year but piling it on top of cake makes it seem lighter somehow. Great idea!

  6. This is kind of like a poke cake except a gazillion times better!

  7. Oh man, you just combined 2 of my favorite desserts of all time! This will definitely be making an appearance in my kitchen soon. Thanks for sharing!!

  8. That looks amazing Jennifer! Can’t wait to make it.

  9. So now we have pecan pie AND coffee cake in one?
    Fabulous and yet dangerous.
    Wanted to wish you Happy New year!

  10. I made this but tried baking half in a tart pan and the other half as muffins. Tart was great but the muffins had to be eaten out of the pan with a spoon, not that there’s anything wrong with that. 🙂

    Thanks for another wonderful recipe!

  11. My wife just made them what can i say sweet.

  12. Just had a slice of this cake! A real winner, super moist, leaving you wanting more.

  13. This looks perfect to make for my dad’s birthday! An awesome combination of his two favorite desserts. Thanks so much for this recipe!

  14. I just found your website this week and made these for the weekend. Yum! Great recipe! Can’t wait to try other recipes on your blog. Thanks!

  15. This cake batter is one of the best I’ve ever tasted! It’s super moist, light and delicious. With buttermilk, cream cheese and egg white it’s a real winner. I make the mistake of using an 8″ pan so I couldn’t get all of the pecan topping on it but man, what a yummy cake. Making it for our Christmas gathering but will definitely make it over and over. Love it!!!

  16. Delicious! I’ll only double the amount of pecans next time 🙂

  17. I made this today. Mine did not turn out as in the picture. And I followed the recipe to a T. Disappointing.

  18. I made this a couple days ago and it turned out amazing! It was gone in a day! 😉
    I did find that the top of my cake domed up and wasn’t flat like it is in the picture. Not sure what went wrong there but other than that it was delicious and I’m definitely making it again! Thank you for the recipe!

  19. I wonder if this would freeze well? I do my Christmas brunch in advance… 

    • Hi, Charla. I’ve never tried freezing it, but I think it should be okay. My only hesitation would be how the topping would hold up. You might consider adding that after you’ve thawed the cake.

  20. I just made this and it’s absolutely amazing!! Thank you so much for the recipe. I’ll be making this often!

  21. Made it this morning, mine also domed up, I poked holes with a metal kabob kabob rod but the gooey stuff didn’t seep into the holes.  I used a metal pan, maybe that caused the dome? Your cake in the picture looks like stoneware.  Have you ever doubled the recipe?  All that to say it was absolutely divine! I will definitely make this again and again! 

    • Hi, Lisa. I’m sorry you had troubles. Doming cakes are usually because the outside of the cake is baking faster than the inside. A dark cake pan will cause that. It’s also possible that there was too much flour, so just be sure that you’re measuring with the spoon and sweep method or by weight. I’ve not ever doubled the recipe. You could likely do that for a 9×13 pan.

  22. It was still delicious! I’ll try a different pan and weighing the flour too. Thanks for the tips!

  23. I cannot wait to try this on my family at Thanksgiving!

  24. This looks so yummy and I can’t wait to make it. I do have a concern about the topping. I want to eliminate the egg because I am afraid it may scramble or have a really eggy taste because it only cooks for 10 minutes. Has this ever happened to anyone who has made this cake? I really hate eating eggs so I would throw it all away if it did.

  25. Does this need to be refrigerated after cooling due to the creme cheese and eggs? Looks delicious!!!

  26. Just made it for an afternoon tea,we are a group of seniors and I bake a new recipe every week,they will love this.thanks for a great delicious cake.

  27. I made this in a 9×13 pan for Thanksgiving and it was amazing!!! My only issue is that the bottom came out dark and harder so each time I had a piece I had to peel off the layer from the bottom.  I am going to try making it again today, but with parchment paper on the bottom.

  28. But this cake does not has any coffee in it ?

  29. Holy moly – I just showed the pictures and recipe to my husband and he is chomping at the bit for me to make it. 2 of his favorite deserts combined into 1. I will respond back when I get the chance to make it. Thanks so much Jennifer!

  30. I was wondering. Do you have to use buttermilk.  If I don’t have that will the taste be ruined with out it. 

  31. Can this be baked in disposable loaf pans? I would love to make and give as gifts over the holidays. I always make pecan pies during the holidays and this would make a fabulous change. Can’t wait to try it!!

    • Hi, Tonia. You can certainly make them smaller, but I would be hesitant to fill a loaf pan as normal because it might be tough to get it baked evenly and thoroughly. If you have some disposable mini cake/tart pans, that might be a better choice. Here are some at Amazon: Mini Cake Pans

  32. Hello, this cake sounds and looks delicious!! I’d like to make it in a 9×13 pan, should i just double the recipe?

  33. Can you please tell me how did you increase the ingredients for 9×13 pan? Thanks!

  34. Is the cream cheese necessary? Any substitution for it?

  35. Can you put the topping in the bottom of pan and invert after baking for an upside down cake? want to take the cake for a birthday and leave it but not my pan….so wondering.?

    • Hi, Linda. I don’t know that it would work as well that way. I would try flipping this cake out of the pan once it’s done and cooled, and then flipping again onto another surface for serving or packaging to share.

  36. I made this pecan pie coffee cake yesterday. In the cake part, I substituted monkfruit sugar (no calories) for the granulated sugar. It turned out amazing. My husband and I love it!

  37. Made this tonight and it was delicious! Doubled the recipe and took one round pan to my parents. New family favorite.
    Thank you for sharing the recipe❤️

  38. Excellent recipe! I doubled all ingredients (added extra praline pecans) for my 9×13 glass dish. Turned out perfect, will definitely make again!

  39. Can you bake the cake and wait until the next morning to add the pecan topping and cook an additional 10 minutes?

Leave a Reply

Your email address will not be published. Required fields are marked *