This is a dense base of cake with pecan pie filling on top.

Gallery

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
Advertisement

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 and flour a 9x13 inch pan.

    Advertisement
  • 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.

Nutrition Facts

244 calories; protein 3.1g 6% DV; carbohydrates 36.2g 12% DV; fat 10.2g 16% DV; cholesterol 54mg 18% DV; sodium 142.7mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2006
i used this recipe last year it was so good that i have had a lot of people ask me to made it this year for thanksgiving it was a big hit every one loved it i give it 5 stars. betty Read More
(27)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2006
i used this recipe last year it was so good that i have had a lot of people ask me to made it this year for thanksgiving it was a big hit every one loved it i give it 5 stars. betty Read More
(27)
Rating: 5 stars
11/21/2017
MADE AS WRITTEN Read More
(3)
Rating: 4 stars
07/29/2014
I tripled the recipe to bake in a full sheet pan for the homeless shelter where I volunteer. I used half butter and half margarine and half brown sugar and half white sugar in both parts of the recipe. I found the center a bit jiggly after 40 minutes so I turned off the heat and let it sit for another 10 minutes. it was perfect. These bars were well liked by everyone. Read More
(1)
Advertisement
Rating: 4 stars
03/28/2019
I made mine last night in a different size pan. I don’t really see the layer difference as in the first picture. I am not a pecan pie lover but found this pleasantly not too sweet. It had a texture of a coffee cake. Read More
(1)
Rating: 4 stars
11/11/2018
Its not bad just a bit bland when it comes to taste and texture. Also my batter was really hard no way I could have poured it or something. I was wondering if there was some liquid ingredient missing. Read More
Rating: 5 stars
02/15/2020
Love this recipe! The complaints I read could probably be eliminated by calling this Pecan Bars. It’s really in between a cake & bars. Yummy! Read More
Advertisement