Mini Layered Honey-Pecan "Cakes" Recipe

Name: Mini Layered Honey-Pecan "Cakes"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 qt. Golden OREO Pieces-Medium, crushed; 1-1/4 cups butter, softened; Pecan Filling; 1 qt. orange blossom honey; 1 cup butter; 1 doz. eggs; 1 qt. pecans, chopped; 1 Tbsp. vanilla; 1/4 tsp. ground nutmeg; Honey-Orange Cream Cheese; PHILADELPHIA Original Cream Cheese, softened; 1/4 cup orange blossom honey; 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09; 1 qt. prepared whipped topping; Garnish; 1-1/2 cups Golden OREO Pieces-Medium, finely crushed; 1-1/2 cups prepared whipped topping; 24 each Golden OREO Cookies

Servings: persons

Crust
2 qt. Golden OREO Pieces-Medium, crushed
1-1/4 cups butter, softened
Pecan Filling
1 qt. orange blossom honey
1 cup butter
1 doz. eggs
1 qt. pecans, chopped
1 Tbsp. vanilla
1/4 tsp. ground nutmeg
Honey-Orange Cream Cheese
PHILADELPHIA Original Cream Cheese, softened
1/4 cup orange blossom honey
2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
1 qt. prepared whipped topping
Garnish
1-1/2 cups Golden OREO Pieces-Medium, finely crushed
1-1/2 cups prepared whipped topping
24 each Golden OREO Cookies

1
Crust: Mix ingredients until well blended; press about 1/4 cup onto bottom of each of 24 (3-inch) panettone paper molds (or onto bottom of each of 6 molds for trial recipe).
2
Place in sheet pan; set aside.
3
Pecan Filling: Microwave honey in medium microwaveable bowl on HIGH 20 to 30 sec.
4
or just until warmed.
5
Add butter; stir until melted.
6
Add eggs, 1 at a time, whisking constantly to prevent curdling.
7
Stir in nuts, vanilla and nutmeg; pour1/3 cup over each Crust.
8
Bake in 300 degrees F-convection oven 15 to 20 min.
9
or until set.
10
cool.
11
Honey-Orange Cream Cheese: Beat cream cheese, honey and zest in large bowl until well blended.
12
Fold in whipped topping.
13
Spread about 3 Tbsp.
14
over Pecan Filling in each mold.
15
Garnish: Sprinkle 1 Tbsp.
16
crushed OREO Pieces over Honey-Orange Cream Cheese layer in each mold; top with a 1-Tbsp.
17
rosette of whipped topping and 1 whole cookie.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust, 2 qt. Golden OREO Pieces-Medium, crushed, 1-1/4 cups butter, softened, Pecan Filling, and more.

Yes, Mini Layered Honey-Pecan "Cakes" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Layered Honey-Pecan "Cakes"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions