This delicious pecan pie cake has all the flavors that we love in pecan pie but in cake form.
Pecan Pie Cake Ii
The crispy topping, the chunky pecans amanda rettke is the creator of i am baker, and the bestselling author of surprise inside cakes.
Recipe Summary Pecan Pie Cake Ii
This is a dense base of cake with pecan pie filling on top.Ingredients | Pecan Pie Cake
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¼ cup light corn syrup
1 ¼ cups white sugar
¼ cup butter
3 eggs, beaten
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
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.
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.
