Pecan Pie Cake II

Pecan Pie Cake II

1 Review 1 Pic
Cindy Carnes
Recipe by  Cindy Carnes

“This is a dense base of cake with pecan pie filling on top.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine flour, salt, soda and baking powder. Add 1 1/2 cup sugar, 1/2 cup margarine, 2 eggs and vanilla; mix well. reserve 2/3 cup of batter for filling. Spread remaining batter in 9x13 inch pan. Bake the cake base for 15 minutes.
  3. In a saucepan, heat corn syrup, 1 1/4 cups sugar and 1/4 cup margarine until melted and hot. Remove from heat and beat in reserved 2/3 cup of cake batter. Stir in 3 eggs and add pecans. Pour on top of cake. Return to oven and bake an additional 40 minutes.

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Review (1)

Rate This Recipe
memaw
23

memaw

i used this recipe last year it was so good that i have had a lot of people ask me to made it this year for thanksgiving it was a big hit every one loved it i give it 5 stars. betty

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Amazing Pecan Coffee Cake

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Carol's Butter Pecan Cake