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Pecan Spice Cake with Gooey Coconut Pecan Filling and Chocolate Frosting

PrintPrint Recipe
  • Yield: 12 to 16 servings
  • Prep Time: 1:00
  • Bake Time: 30 minutes
  • Chill Time: 2 hours

Ingredients

  • 1 package (18.25 ounces) spice cake mix, plus ingredients specified on
  • 1/2 cup finely chopped Pecans
COCONUT-PECAN FILLING:
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup butter OR margarine
  • 3 egg yolks, slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1-1/3 cups sweetened flaked coconut
  • 1 cup finely chopped Pecans
CHOCOLATE FROSTING:
  • 3 ounces cream cheese, softened
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter OR margarine, softened
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa
  • 2 cups powdered sugar

Directions

  1. Cake: Preheat oven to 350°F. Prepare cake according to package directions; stir in pecans. Pour batter into 2 greased 9-inch round cake pans. Bake as directed. Cool on wire racks 10 minutes. Remove from pans; cool completely.
  2. Coconut-Pecan Filling: Combine corn syrup, evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring frequently, until thickened, about 10 to 12 minutes. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. (Makes about 2-1/4 cups)
  3. Chocolate Frosting: Beat cream cheese, corn syrup and butter in a small bowl until creamy. Beat in vanilla, cocoa and powdered sugar until smooth and spreadable. (Makes about 1-1/3 cups)
To Assemble Cake:
  1. Split cooled cake layers in half horizontally. Place one cake layer on serving plate. Spread with 1/3 of Coconut-Pecan Filling. Top with second cake layer; spread with 2/3 cup Chocolate Frosting. Top with third cake layer; spread with 1/3 of Coconut-Pecan Filling. Top with fourth cake layer. Frost top and sides of cake with remaining Chocolate Frosting. Spread remaining Coconut-Pecan Filling over top of cake.
  2. Chill 2 hours or until set.
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Pecan Spice Cake with Gooey Coconut Pecan Filling and Chocolate Frosting

  • Yield: 12 to 16 servings
  • Prep Time:  1 hour
  • Bake Time: 30 minutes
  • Chill Time: 2 hours

Ingredients

  • 1 package (18.25 ounces) spice cake mix plus ingredients specified on
  • 1/2 cup finely chopped Pecans
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup butter OR margarine
  • 3 egg yolks slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1-1/3 cups sweetened flaked coconut
  • 1 cup finely chopped Pecans
  • 3 ounces cream cheese softened
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter OR margarine softened
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa
  • 2 cups powdered sugar

Directions

  • Cake: Preheat oven to 350°F. Prepare cake according to package directions; stir in pecans. Pour batter into 2 greased 9-inch round cake pans. Bake as directed. Cool on wire racks 10 minutes. Remove from pans; cool completely.
  • Coconut-Pecan Filling: Combine corn syrup, evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring frequently, until thickened, about 10 to 12 minutes. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally. (Makes about 2-1/4 cups)
  • Chocolate Frosting: Beat cream cheese, corn syrup and butter in a small bowl until creamy. Beat in vanilla, cocoa and powdered sugar until smooth and spreadable. (Makes about 1-1/3 cups)
  • Split cooled cake layers in half horizontally. Place one cake layer on serving plate. Spread with 1/3 of Coconut-Pecan Filling. Top with second cake layer; spread with 2/3 cup Chocolate Frosting. Top with third cake layer; spread with 1/3 of Coconut-Pecan Filling. Top with fourth cake layer. Frost top and sides of cake with remaining Chocolate Frosting. Spread remaining Coconut-Pecan Filling over top of cake.
  • Chill 2 hours or until set.