Ingredients
The following ingredients have 7 Servings
- 1 store-bought vanilla cake mix (plus any ingredients needed for preparation per box directions)
- Two 16-ounce containers store-bought vanilla buttercream
- 1 standard-sized store-bought pecan pie
- Salt
- to taste
Instruction
- Prepare the store-bought vanilla cake according to box directions and bake in two 8-inch cake pans lined with parchment paper
- Let cakes cool in the pan for 10 minutes before removing to a rack
- Let cool completely
- While the cake cools, make the pecan pie frosting: combine the buttercream and half of the pecan pie in a stand mixer fitted with a paddle attachment
- Whip until fluffy and combined
- Add a pinch of salt or to taste
- Use a serrated knife to level the tops of each cake, creating a flat surface for decorating
- Using the same serrated knife, cut each cake through the center, parallel to the cutting board to split each cake in half to form 4 cake layers total
- Assemble the cake, using the cake layers and the pecan pie frosting, using a generous amount between each layer
- Finish with a layer of frosting, then crumble the remaining pecan pie on top
