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Pecan Pie Cake II Recipe

Recipe by: Cindy Carnes

"This is a dense base of cake with pecan pie filling on top."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • 2In 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.
  • 3In 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.
Ingredients
  • 24 servings
  • 243 cals
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup light corn syrup
  • 1 1/4 cups white sugar
  • 1/4 cup butter
  • 3 eggs, beaten
  • 1 cup chopped pecans
Nutrition

Amount per serving ( 5 total)

  • Calories:
    243
    12%
  • Fat:
    10.2
    16%
  • Carbs:
    36.2
    12%
  • Protein:
    3.1
    6%
  • Cholesterol:
    54
    18%

Based on a 2,000 calorie diet

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