Original recipe yields 16 servings
Based on a 2,000 calorie dietSee full nutrition
Been using this recipe for years.... excellent !!!! so moist and tasty... I also add coconut ..however, have never toasted pecans first...must try that next time...
This is a good cake, but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me, so I cut it to one, and that was more...
The cake was super bland. I had a feeling it would be so I added about 2 tbsp butter, and 1/4 c brown sugar to the pecans to make a caramel like coating on the nuts, then sprinkled them on top ...
i just baked today this recipe and is amazed that cake with no fats/oil can taste so nice too! But I also used 1 cup of sugar only after reading the reviews...! Nice & thanks! :)