November 24th, 2014

Pecan Pie Coffee Cake

This post may contain affiliate links. See my full disclosure for further details.

Mornings are pretty hectic around here, so I don’t often make a big breakfast, but when we get a break from our busy schedule, I love making something special to start the day. Baking from scratch is always a great way to treat friends and family, and that’s especially true during the holiday season. Of course, with all of the holiday cooking and baking I usually have to do, I still like to keep breakfast pretty simple. Which is why I love this Pecan Pie Coffee Cake, made with Karo Syrup® and Fleischmann’s Yeast®.

Pecan Pie Coffee Cake

Karo Syrup and Fleischmann’s Yeast are staples in my kitchen, especially when it comes to holiday favorites like pecan pie and homemade dinner rolls. This tasty pecan-topped coffee cake is a twist on the classic Thanksgiving dessert. It tastes like a warm, gooey cinnamon roll crossed with a slice of pecan pie, which makes it a perfect choice for a holiday breakfast or brunch. And best of all, it’s quick and easy to make–a big plus if you’re in charge of making Thanksgiving dinner too!


If you’ve never worked with yeast before, don’t be intimidated. It’s easier than you think, especially if you start with a simple recipe like this coffee cake. If you want to be more adventurous and start with something like Sweet Potato Dinner Rolls, be sure to check out the handy list of tips at tricks at the Fleischmann’s website. And don’t be afraid to get adventurous with Karo Syrup too. It can be used for so much more on your Thanksgiving menu than just pecan pie. How about a Savory Herb Glaze for your turkey?

One of the things my boys love about Thanksgiving is knowing that in addition to the traditional holiday dinner, there will be something special on the table for breakfast. This Pecan Pie Coffee Cakes definitely qualifies as special at our house. And since it only takes about 30 minutes to make, I have more time to enjoy the holiday with my family.

Pecan Pie Coffee Cake

Pecan Pie Coffee Cake

Preparation 10 mins Cook Time 25 mins Total Time 35 mins


    For the batter1 3/4 cups all-purpose flour

    • 2 envelopes Fleischmann's® RapidRise Yeast
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 3/4 cup very warm water
    • 2 tablespoons butter, melted

    For the cinnamon sugar topping1/4 cup sugar

    • 1 teaspoon ground cinnamon

    For the pecan topping1/3 cup Karo® Light or Dark Corn Syrup

    • 1/3 cup brown sugar
    • 2 tablespoons butter, melted
    • 1/2 cup chopped pecans


    1. Mix batter ingredients in a medium bowl. Spread evenly into a greased 9-inch pie plate.
    2. Combine cinnamon sugar topping ingredients in a small bowl and set aside.
    3. For the pecan topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
    4. Top batter evenly with cinnamon sugar mixture. Spoon the pecan topping evenly over the batter.
    5. Place the cake in a COLD oven; set temperature to 350 degrees. Bake for 25 minutes, or until lightly browned and firm in center. Cool slightly before serving.

    This is a sponsored post for Karo Syrup and Fleischmann’s Yeast, but the opinions stated are all mine.



    1. Oh my goodness, Pecan Pie Coffee Cake looks delicious! I’m definitely making this! thanks for sharing!

    2. Thanks for the post. It is really very nice. I love to eat this Pecan Pie Coffee Cake. It’s really awesome test. I already made this cake for me family. I love coffee flavor. It’s smell is too good. I think, It is is good for break fast.


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