Incredibly moist and delicious Pecan Pie Coffee Cake for breakfast, snack or dessert. Perfect for the holidays!

Everybody went crazy for this coffee cake when I brought it to our fall into fling party! It was gone in 5 minutes, I kid you not! Thank goodness, or else I would be eating it for breakfast every day LOL!

Isn’t this a beautiful cake??

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Coffee cakes are the best for when you have company coming over or for a brunch potluck!

I love making coffee cakes, and yes there isn’t any coffee in the cake, you eat it with your cup of coffee. My family requests that I bake a coffee cake at every family event. This one is so delicious, it’s like a pecan pie meets a cake and Pecan Pie Coffee Cake is made! 

Serve fresh for best results or reheat slices in the microwave for 30 seconds prior to serving to retain moistness. 

I just love pie, it is my favorite type of dessert, I can never turn it down. Pecan Pie is my favorite pie. Pecan pie just feels like home for me. I had a feeling that this Pecan Pie Coffee Cake would be delicious, I was right, it is absolutely incredible!!

Mix filling ingredients:

Place brown sugar into a bowl.

Add melted butter.

Add eggs. Mix until blended.

Pour in Corn Syrup.

Add Pecans.

Mix with a whisk.

Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. 

Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion. 

Roll up.

Carefully place into a bundt pan that has been sprayed with non-stick cooking spray. 

Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.

Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees. 

Bake for 45 minutes. 

Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze. 

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!

Other delicious coffee cakes that you will love!

Best Apple Fritter Coffee Cake

Brown Sugar Streusel Coffee Cake

Blueberry Crumb Coffee Cake

Easy Crumb Cake

Pumpkin Crumb Cake

Coffee Crumb Cake Muffins

Overnight Eggnog Coffee Cake with a Nog Glaze

Best Honey Bun Cake

Continue to Content

Yield: 8-10 slices

Pecan Pie Coffee Cake

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Incredibly moist and delicious Pecan Pie Coffee Cake for breakfast, snack or dessert.

Print

Ingredients

• 1 cup butter 
• ½ cup milk 
• 2 packages dry yeast 
• ¼ cup warm water 
• 3 eggs, separated, reserve the egg whites 
• 2 ½ cups flour 
• ¼ teaspoon salt 
• ¼ cup sugar 
• Filling: 
• 1 cup brown sugar 
• 1/3 cup melted butter 
• ¾ cup light corn syrup 
• 3 eggs 
• 1 ½ cups pecans, chopped

Instructions

1. Heat butter and milk over low on the stove top until butter has melted. Cool to lukewarm.  
2. In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture. 
3. Sift in the flour, salt, and sugar. Beat until the mixture is smooth and creamy. 
4. Cover bowl and refrigerate overnight. 
5. The next day, mix ingredients for filling. 
6. Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion. 
7. Carefully place into a bundt pan that has been sprayed with non-stick cooking spray. 
8. Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half. 
9. Place on stove top and let rise for 30 minutes while preheating the oven to 350 degrees. 
10. Bake for 45 minutes. 
11. Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze. 
12. Serve fresh for best results or reheat slices in the microwave for 30 seconds prior to serving to retain moistness. 
13. Makes 8-10 servings. 

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