Pecan Pie Cake II

Pecan Pie Cake II

Cindy Carnes 133

"This is a dense base of cake with pecan pie filling on top."
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servings 243 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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

I tripled the recipe to bake in a full sheet pan for the homeless shelter where I volunteer. I used half butter and half margarine and half brown sugar and half white sugar in both parts of the ...