Quick and easy holiday treat.

Recipe Summary

Servings:
24
Yield:
9 x 13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

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  • Reserve 2/3 cup cake mix.

  • Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 15-20 minutes or until golden brown.

  • Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.

  • Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Nutrition Facts

263 calories; protein 2.6g; carbohydrates 40.9g; fat 10.8g; cholesterol 31.5mg; sodium 254.7mg. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2007
These are so rich and yummy -- and very easy actually. Have a friend whose staple dessert is pecan pie -- and now I see why the basic filling is both easy and impressive. I used butter instead of margarine of course. Not sure butter was soft enough to fold into cake mix but it all turned out OK. I ended up adding about 8-10 minutes to the second round of baking to get a nice browning on the top. Only other change was that I used about 1.5 cups of pecans just because I had them and because it looked a little sparse with just a cup. Personal preference really. Would have probably had more of that pecan pie gelatinous feel if without the extra nuts. Advise waiting until these are really cool before cutting. I tried to cut them into bars when they were warm and they're just too sticky. They cut fine once they cooled though. Also advise cutting into SMALL pieces. These are very rich. My edges got kind of hard and chewy too -- not sure you can avoid that really -- but I like those pieces best. Will definitely make these again. Read More
(52)

Most helpful critical review

Rating: 1 stars
12/28/2007
Something is missing from this recipe. I have tried to make it twice now and the crust or whatever you pat in the pan and bake for 15-20 mins is pure glue I followed it exactly using Imperial margarine with one egg and cake mix (minus the 2/3 cup reserved cake mix) It still didn't work! Read More
(8)
87 Ratings
  • 5 star values: 57
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
02/05/2007
These are so rich and yummy -- and very easy actually. Have a friend whose staple dessert is pecan pie -- and now I see why the basic filling is both easy and impressive. I used butter instead of margarine of course. Not sure butter was soft enough to fold into cake mix but it all turned out OK. I ended up adding about 8-10 minutes to the second round of baking to get a nice browning on the top. Only other change was that I used about 1.5 cups of pecans just because I had them and because it looked a little sparse with just a cup. Personal preference really. Would have probably had more of that pecan pie gelatinous feel if without the extra nuts. Advise waiting until these are really cool before cutting. I tried to cut them into bars when they were warm and they're just too sticky. They cut fine once they cooled though. Also advise cutting into SMALL pieces. These are very rich. My edges got kind of hard and chewy too -- not sure you can avoid that really -- but I like those pieces best. Will definitely make these again. Read More
(52)
Rating: 5 stars
11/19/2008
Very easy to make the only tough part is waiting for them to cool. You must wait until they are cool in order to cut into neat squares if not they fall apart. I did add an additional 1/2 cup of chopped pecans and added 1/2 cup of milk chocolate chips. Everyone loved them even the ones that claim they don't like nuts. This is a keeper and feeds a large crowd since they are so rich a little goes a long way. Read More
(34)
Rating: 5 stars
02/07/2008
These are probably my most requested dessert. Be sure to bake them until the center will no longer move when you shake the pan. Let them cool completely or you will have a mess! They always turn out great and they are SO easy! Read More
(26)
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Rating: 5 stars
12/03/2003
Great! I took this to work for a birthday party and they ate it for breakfast! Now I make it and take it everywhere. Read More
(24)
Rating: 5 stars
03/08/2005
The taste is wonderful. I found the bottom layer of cake a bit hard to spread evenly but not too bad.. Read More
(19)
Rating: 5 stars
12/30/2007
Easy and tasty! I brought it for Thanksgiving. We had several pumpkin pies and apple pies. Having the choice of a "bite" of pecan pie was a great hit after a huge meal but wouldn't be Thanksgiving without it flavor! I got many raves. Brought it to our office potluck just before Christmas and there was nothing left after 20 minutes! Read More
(13)
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Rating: 5 stars
12/29/2007
This is the most delicious (and probably the least healthy) recipe on this website. I've made this quite a few times now and I'm getting better at it. Bake the bottom layer for only 15 min or until solid just don't overcook it. Oh and don't be afraid that it's so tough to spread over the bottom of the pan; it's meant to be that way and you haven't done anything wrong. IMPORTANT: These WILL come out gooey. I ALWAYS cook them a day ahead of time and leave them in the fridge overnight BEFORE cutting them up. You can also use just 1 cup of corn syrup without much difference to the recipe. This way you use exactly half of a bottle of Karo Dark Corn Syrup (8 oz = 1 cup). But still the full amount will give you the full experience of these bars:) Read More
(12)
Rating: 4 stars
01/08/2007
Excellent. This is certainly the easiest of the "Pecan Pie Bar" category. However: The picture attached to this one is NOT I repeat NOT what these bars look like. Take the cake layer (in the middle) and move it to the bottom and mix the other two layers on top and you have an idea closer to what they really are. Also I agree with previous reviewers on this thread that this version may be a bit too gooey and will not stay together. However they were much better after they had refridgerated for 24 hours and re-thawed and I also may have accidentally added too much corn syrup. If this happens to you no problem-- I still had people compliment them even when I myself was severely disappointed! I'm making these again tomorrow. I will update then. Read More
(12)
Rating: 5 stars
11/24/2008
Fantastically delicious! Was surprised how the two layers join together when baking the second time. Would recommend cooling the bottom layer 5 minutes before pouring on top layer. I poured mine the moment it came out of oven and it ripped into the bottom layer. Very good though!!!!! Read More
(12)
Rating: 1 stars
12/28/2007
Something is missing from this recipe. I have tried to make it twice now and the crust or whatever you pat in the pan and bake for 15-20 mins is pure glue I followed it exactly using Imperial margarine with one egg and cake mix (minus the 2/3 cup reserved cake mix) It still didn't work! Read More
(8)
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