Pecan Pie Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.

4. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cakes are baking, prepare the pecan filling. In a saucepan, combine the brown sugar, corn syrup, butter, vanilla extract, and salt. Cook over medium heat until the sugar is dissolved. Stir in the chopped pecans. Remove from heat and let it cool slightly.

6. Once the cakes are baked and cooled, place one layer on a serving plate. Spread a layer of pecan filling over the top. Place the second cake layer on top and cover the top and sides with the remaining filling.

7. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.

8. Frost the top and sides of the cake with the cream cheese frosting. You can decorate with additional chopped pecans if desired.