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Sad Cake

Sad Cake

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Anna
19
8/30/2003

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.

JULIEKID
16
4/25/2003

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.

Tim
13
6/9/2009

I have made this cake with a slight variation in the amounts of the ingredients for several years. You have to cook it by the recipe or until it gets light brown and starts to "crust" on the edges. You can't put a toothpick in the middle and expect it to be clean. This cake continues to set as it cools.