Pecan Filing for Cake aka Pecan Praline Filing

Filling for one 2-layer cake servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
5.0/5 (6)
Pecan Filing for Cake aka Pecan Praline Filing
How wonderful to have a recipe from such a lovely Cajun Ma Ma. This rich pecan praline filling with crushed pecans, butter, and evaporated milk makes any layer cake irresistibly Cajun.

Ingredients

Filling for one 2-layer cake servings
  • 3 cups crushed pecans
  • 1 1/2 cups granulated sugar
  • 2 cups evaporated milk
  • 1 stick butter (1/2 cup)

Step-by-Step Instructions

  1. In a medium saucepan, add the sugar, milk and pecans. Cook over medium heat, stirring constantly, until sugar is melted, then add the butter.
  2. Continue to cook, stirring constantly. When mixture starts to bubble and thickens to a spreadable consistency (about 10-15 minutes total), it is ready.
  3. Remove from heat and let cool slightly. Spread between layers of a cooled cake while filling is still warm and spreadable. If the mixture becomes too thick, add a little evaporated milk to thin it out.

Common Problems and Solutions

Q: Why is my filling not thickening?

A: Make sure you're stirring constantly and cooking long enough. The mixture needs to bubble and reduce to thicken properly. It should take 10-15 minutes of active cooking time. If it's still too thin, continue cooking a bit longer.

Q: My filling got too hard to spread. What do I do?

A: This happens if the filling cools too much or cooks too long. Simply add a tablespoon or two of evaporated milk and stir well to thin it back to spreadable consistency. You can also gently rewarm it on the stove.

Q: Can I make this ahead?

A: Yes, but you'll need to reheat it before using. Store in the refrigerator and gently rewarm on the stovetop with a splash of evaporated milk to restore the spreadable texture.

Tips and Techniques

Crush the pecans before you start so they’re ready to go. Use medium heat and constant stirring to prevent scorching—this mixture can burn easily once the sugar melts. The filling will thicken more as it cools, so spread it while it’s still slightly warm and fluid.

Ingredient Substitutions

  • evaporated milk: half-and-half or heavy cream
  • granulated sugar: light brown sugar
  • pecans: walnuts

Equipment Needed

  • medium saucepan (heavy-bottomed preferred to prevent scorching)
  • wooden spoon for stirring
  • measuring cups

Historical Context

Pecan praline filling bridges the gap between Louisiana’s famous praline candy and layer cakes, bringing that beloved caramelized pecan flavor into dessert presentations. It’s especially popular for spice cakes and chocolate cakes in South Louisiana.