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Pecan Pie Cake I

Pecan Pie Cake I

Cathy

Cathy

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. Reserve 3/4 cup cake mix for second layer. Set aside.
  3. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
  4. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
  5. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
  6. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Karen
36

Karen

11/10/2005

This was a hit at a book study of ladies. Severely decadent. It's a keeper in my book. Next time though I think I'll make it in a 9x13 pan instead of the 10x15, to make it just a little thicker.

CHERRYGIRL400
26

CHERRYGIRL400

3/31/2005

EXCELLENT WITH DEVILS FOOD CAKE. GOOD WITH 1 CUP OF CHOCOLATE CHIPS IN THE FILLING.

HAPPYLADY
25

HAPPYLADY

5/2/2003

I made this for a dinner party and it was wonderful. I couldn't rate it a 5 star kid's love it, kids would prefer something less nutty I think, but it's great. Don't panic when you pour the second layer on top, it sinks into the first and disappears. I had to use a 9x12 pan so I cooked it a little longer than this called for. It came out fine. Try it, it's a keeper!

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