Pinto Bean Cake Recipe

Name: Pinto Bean Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) margarine; 2 cups (475 ml) sugar; 2 eggs; 2 cups (475 ml) refried beans or pinto beans; 1/2 cup (125 ml) chopped nuts (toasted pecans are wonderful); 1-1/4 cups (300 ml) flour; 1/2 tsp (2 ml) baking powder; 1 tsp (5 ml) cinnamon; 1 tsp (5 ml) baking soda; 1/2 tsp (2 ml) ground cloves; 1/2 tsp (2 ml) ground allspice; 1 cup (225 ml) brown sugar; 1/4 cup (60 ml) milk; 1/2 cup (125 ml) butter or margarine; 1 tsp (5 ml) vanilla

Servings: persons

1/2 cup (125 ml) margarine
2 cups (475 ml) sugar
2 eggs
2 cups (475 ml) refried beans or pinto beans
1/2 cup (125 ml) chopped nuts (toasted pecans are wonderful)
1-1/4 cups (300 ml) flour
1/2 tsp (2 ml) baking powder
1 tsp (5 ml) cinnamon
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) ground allspice
1 cup (225 ml) brown sugar
1/4 cup (60 ml) milk
1/2 cup (125 ml) butter or margarine
1 tsp (5 ml) vanilla

1
Cream margarine, eggs and sugar.
2
Put fully cooked pinto beans through a blender or food processor until they are soft and smooth and no lumps.
3
Add the beans to creamed mixture alternately with the sifted dry ingredients.
4
Add nuts.
5
Bake in greased and floured 9x13-inch pan 1 hour or until done.
6
Glaze immediately, or no longer than still warm to the touch, and pour over the glaze.
7
Mix sugar, milk and butter butter in a heavy saucepan.
8
Boil 5 minutes, stir in vanilla.
9
Pour over hot cake.
10
Hint: I often times add mini-chocolate chips to this cake's batter before it goes into the oven, and we love the chocolate added in!
11
!

1131

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup (125 ml) margarine, 2 cups (475 ml) sugar, 2 eggs, 2 cups (475 ml) refried beans or pinto beans, and more.

Yes, Pinto Bean Cake 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.

That's it — enjoy your meal!

Pinto Bean Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions