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Carolina Butter Pecan Cake Bars

Rated as 4.18 out of 5 Stars
7

"A delicious twist on a Southern favorite! Serve cold."
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Ingredients

3 h 50 m servings 974
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
  3. Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
  4. Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
  6. Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
  7. Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
  8. Refrigerate until firm, 3 to 4 hours. Cut into bars.

Nutrition Facts


Per Serving: 974 calories; 48.8 128.9 9.5 165 484 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yum.. took these to church and everyone loved them. I thought they might be too sweet, but they were fine. Could make these with any cake/ nut combo for a new taste every time

Most helpful critical review

This is the craziest recipe I have ever read. I can’t even imagine how to follow these directions. Sorry, because I’d really like to try it.

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Yum.. took these to church and everyone loved them. I thought they might be too sweet, but they were fine. Could make these with any cake/ nut combo for a new taste every time

Unless the originators of the recipe say otherwise, I would assume that written recipe would be the correct one. I can’t imagine rebaking for 30 minutes after putting on the cream cheese frosti...

Nowhere does the recipe tell you to bake the cake again. Once it is baked for 25-30 minutes, you chop it up and blend it with a portion of the frosting. You frost the top and refrigerate it to...

Okay, people; this isn't rocket science. Nobody bakes a cake after icing it. That said, I baked it the way I'd normally bake a cake, then iced it. Only change was I used vanilla instead of butte...

This is the craziest recipe I have ever read. I can’t even imagine how to follow these directions. Sorry, because I’d really like to try it.

I don’t see where it says bake with frosting on top. I made these and frosted (mixed with half the cake) and refrigerated like the recipe states....

Found the icing is way too sweet. I would cut the sugar in half as it takes away from the filling.

These are wicked good. Feel like they might be missing one thing to make them WHOA amazing but I love them for the sweets taste anyway. Thanks

For everyone saying that it doesn’t state to bake it after you frost it: you are correct, if you follow the printed recipe. However, the video says to bake it after it’s frosted, which I assume...