This Pecan Pie Cake Roll is a fun twist on a classic Pecan Pie for just about any fall occasion!
Pecan Pie Cake Roll Recipe
This easy and delicious cake is the best of both worlds – a soft, vanilla cake wrapped around a crunchy, corn-syrup free pecan pie filling.
Pie crusts can be notoriously difficult – even with a fool-proof pie crust recipe like ours. Oven times, getting that perfect degree of golden brown without any burnt crust, and figuring out how to perfectly crimp and decorate the crust – sometimes you just don’t have time for such a fussy recipe.
Cake rolls (or jelly rolls) might look super intimidating but they are actually incredibly easy. A word to the wise – invest in a cake roll pan, it does half the work for you. You need to be ready to pop the cake out of the pan and roll it up in a clean kitchen towel the minute it’s done baking, but other than that, this recipe is super laid back.
I opted to make the pecan pie filling with maple syrup instead of corn syrup as I usually have copious amounts of maple syrup on hand, and I know that a lot of people like to avoid corn syrup. You can also use agave syrup in this recipe in place of the maple syrup.
You can prepare the filling two ways – on the stove or in the oven, and the cake can be prepped a day or two ahead of time, making this cake the ultimate easy holiday dessert. (I describe how to do both methods in the recipe below.)
For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)
Check out our step-by-step video for how to make our Pecan Pie Cake Roll recipe:
Ingredients for Pecan Pie Cake Roll
For the cake roll:
- 3 large eggs
- 3/4 cup white sugar
- 1 Tablespoon vegetable oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
For the pecan pie filling:
- 1 cup sugar
- 1 1/2 cups maple syrup
- 4 eggs
- 1/4 cup butter
- 1 1/2 teaspoons vanilla
- 2 cups pecans
Plus powdered sugar, for rolling
Caramel sauce, optional topping
Tip: Swap out the maple syrup with agave syrup or corn syrup if you prefer.
Kitchen Tools You May Find Helpful
- 10″ x 15″ jelly roll pan
- Stand mixer or hand mixer
- Measuring cups and spoons
- Large bowls
- Clean kitchen towel
How to Make a Pecan Pie Cake
Preheat oven to 350F.
Line a jelly roll cake pan with parchment paper and grease or spray with cooking oil. Set aside.
Lay a clean kitchen towel out and sprinkle with 1/4 cup powdered sugar.
In a large bowl, beat the eggs with a mixer until frothy, about 5 minutes. Add sugar and continue beating until thickened, about 2 minutes.
Add in oil, baking powder, salt and vanilla, mix; then half the flour, mix; then the other half of the flour and mix until just combined.
Pour the batter into the prepared jelly roll pan, and spread down evenly with a spatula and then gently bang the pan twice on the counter to release air bubbles.
Bake for 10-15 minutes, until the top is slightly browned and the cake springs back when lightly touched.
Carefully remove the cake from the oven when ready ad flip the cake onto the prepared towel. Carefully remove the pan and parchment paper, then use the toewl to roll the cake from one short side to the other.
Twist the ends of the towel and allow the cake to cool like this as you prepare the filling.
In a saucepan over low heat, mix together the sugar, syrup, eggs, pecans and butter and cook on low until really thick – approximately 15 minutes, stirring occasionally. Add in the vanilla at the end of the cooking time.
*Alternatively, you can place the filling in the oven for 20 minutes after the cake is done, stirring 2-3 times, and then cool. Break up the filling to scatter over the cake. This way is a bit easier to work with – and you can prep ahead of time.
Unroll the cake and spread the pecan pie filling all over the inside.
Roll the cake back up and dust with powdered sugar, drizzle with caramel, then chopped pecans.
Slice and serve.
Grab your free printable for our Pecan Pie Cake Roll recipe:
If you'd prefer, you can swap the maple syrup out for agave syrup or corn syrup. *Alternatively to cooking the filling on the stove, you can place the filling in the oven for 20 minutes after the cake is done, stirring 2-3 times, and then cool. Break up the filling to scatter over the cake. This way is a bit easier to work with - and you can prep ahead of time. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the cake roll:
For the pecan pie filling:
Serving Size: 1
Amount Per Serving: Calories: 761 Total Fat: 30g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 178mg Sodium: 245mg Carbohydrates: 118g Net Carbohydrates: 0g Fiber: 3g Sugar: 102g Sugar Alcohols: 0g Protein: 9g
If you'd prefer, you can swap the maple syrup out for agave syrup or corn syrup.
*Alternatively to cooking the filling on the stove, you can place the filling in the oven for 20 minutes after the cake is done, stirring 2-3 times, and then cool. Break up the filling to scatter over the cake. This way is a bit easier to work with - and you can prep ahead of time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This easy Pecan Pie Cake Roll is a perfect low-maintenance holiday dessert that all of your guests will love! Once you see how easy it is to make a simple cake roll, you’ll be creating them for just about every occasion!