Pecan Pie Cake I Recipe

Name: Pecan Pie Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 1 (18.25 ounce) package butter pecan cake mix; 2 tablespoons water; 2 cups chopped pecans; 2 eggs; 1/2 cup butter, softened; 2 eggs; 1 cup milk; 1 cup white sugar; 1 cup light corn syrup

Servings: persons

1/2 cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
1/2 cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

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.

1597

kcal

Calories

118

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup packed brown sugar, 1 (18.25 ounce) package butter pecan cake mix, 2 tablespoons water, and more.

Yes, Pecan Pie Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Pie Cake I

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