Pecan Pie Cake I Recipe - Allrecipes.com
Pecan Pie Cake I Recipe

Pecan Pie Cake I

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"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 Edit and Save

Original recipe makes 1 - 10x15 inch cake Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Mar 28, 2011

i made this and know it will be good...if it sets up. is it supposed to jiggle in the center after the last 35 min of baking?

 
Mar 31, 2005

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

 
May 02, 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!

 
Apr 12, 2010

I followed the recipe exactly, except that I cooked the first layer for 25 minutes before adding the second layer. After adding the second layer I baked my cake for 40 minutes, and it turned out so amazingly perfect. Everyone who has tried it just can NOT get over it. I used a 13x9 pan, and I think that you've got to add the extra time or it will not be cooked all the way through.

 
Apr 04, 2006

This recipe was a big hit with my husband since he's a huge pecan pie fan. I thought it was good, but very sweet and rich. I though it would have been better if it was a little thicker, but he said not to change a thing. It looks like I will definitely be making this again. Thanks for sharing the recipe. =)

 
Jun 05, 2007

This is very much like pecan pie without the crust. It is gooey and rich, but that's what I love about pecan pie! I made it with whole pecans, because that's how I make my pecan pie. Served it warm and it was just wonderful!

 
Aug 29, 2002

I made this for the Christmas dinner at our church and everyone loved it. It is so moist and gooey just like a pecan pie but much better than any pecan pie I've ever had. Definitely our new favorite dessert!

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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