To Make the Pecan Pie Filling:
In a saucepan, combine all filling ingredients except pecans. Heat over medium heat, stirring constantly until it begins to boil.
Add chopped pecans and allow to boil for 30 seconds.
Remove from heat and refrigerate until cool and thickened.
To Make the Cake Layers:
4. Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper.
In a large mixing bowl, cream butter and sugars until light and fluffy.
Add sour cream and vanilla extract, mixing until well combined.
Gradually add egg whites, mixing well after each addition.
In a separate bowl, combine dry ingredients. Alternate adding dry ingredients and milk mixture to the batter, mixing until well combined.
Divide batter evenly among prepared pans and bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 2-3 minutes, then transfer to wire racks to cool completely.
To Make the Frosting and Assemble Cake:
11. In a large mixer bowl, combine butter and shortening until smooth.
Gradually add half of the powdered sugar, mixing until well combined.
Add vanilla extract, cinnamon, and 3-4 tablespoons of water or milk, mixing until smooth.
Gradually add remaining powdered sugar, mixing until combined.
Adjust consistency with additional water or milk as needed.
Level cake layers, then place one layer on a serving plate. Pipe a dam of frosting around the edge.
Spread 1/3 of the pecan pie filling inside the dam, then smooth out the frosting.
Repeat layering with remaining cake layers and filling.
Frost the outside of the cake, then pipe a border around the top edge.
Fill border with remaining pecan pie filling and decorate with pecan halves.
Refrigerate cake until ready to serve.
Enjoy the irresistible combination of flavors in this Pecan Pie Layer Cake!
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