Sad Cake

Sad Cake

26 Reviews 2 Pics
Sandra E.
Recipe by  Sandra E.

“This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake. It may be sad looking, but it is moist, chewy and sweet. It does not need a frosting.”

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Adjust Servings

Original recipe yields 1 9x13 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

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Reviews (26)

Rate This Recipe


I have been making this recipe for years-it is great. I sometimes add choc. chips, butterscotch chips and have even added M & M's for the kids. We love it.



This is a pretty darn good dessert. I guess I would call it more of a recipe for bars than a cake, but it's really tasty.



This is a great cake! My kids loved it, and my Grandma, who doesn't usually eat dessert had 3 pieces.

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Amount Per Serving (24 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Ugly Duckling Cake I


next recipe:

Lazy Dazy Cake I