1,319 cakes pecan recipes

Ultra rich turtle pie with a caramel-pecan filling made from sweetened condensed milk and a glossy chocolate ganache top. Six ingredients, no extra oven time once the shell is baked.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Pumpkin pecan crumble pie with a from-scratch pastry crust, classic spiced pumpkin custard, and a buttery brown sugar pecan streusel baked on top for crunch.

Pumpkin pecan pie layers a spiced pumpkin custard under a classic pecan pie filling for two desserts in one slice. Looks like pecan, eats like Thanksgiving, balanced sweetness throughout.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Easy chocolate-covered cherry cookies from a brownie mix: fudgy chocolate drop cookies studded with pecans and maraschino cherries, baked just until set for a soft, brownie-like center. A quick holiday cookie.

Rich and delicious pecan chocolate chip oatmeal cookies with cinnamon and cloves to add more depth.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Whole grain pumpkin bread loaded with whole wheat flour, bran, and wheat germ for serious fiber, sweetened with brown sugar and molasses. Spiced with cinnamon, cloves, and nutmeg for cozy fall flavor in every slice.

Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.

Honey-lavender biscotti with orange zest and dried lavender blossoms baked into a crisp, twice-baked Italian cookie. Fragrant, floral, and built for dipping.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.