1,319 pecan cake recipes

Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

No-bake chocolate cream cheese pie with instant pudding. Add coffee powder for mocha. Topped with pecans and whipped cream, ready in minutes.

A buttery oat crust topped with gooey melted caramel, a layer of melted chocolate chips, and crunchy pecans, then chilled and cut into bars. Turtle candy in bar form that takes just 30 minutes to make.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Mini brownie bites baked in a cream cheese pastry shell with semi-sweet chocolate, toasted pecans, and a splash of Kahlua. Rich, fudgy, and bite-sized.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Viennese cookies with pecans, chocolate chips, lemon zest, cloves, and cinnamon in a buttery brown sugar dough. Tiny, crisp drop cookies baked in under 8 minutes.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Delaware cream cheese-pineapple pie with a layer of thickened crushed pineapple under a vanilla cream cheese custard, topped with chopped pecans and baked until golden. Two layers of flavor in every slice.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.