Pecan Pie Cake


  • 2 cups white sugar
  • 1 1/4 cups flour
  • 4 eggs
  • 1 stick Parkay margarine
  • 2 tsp. vanilla
  • 2 cups chopped pecans


In a mixer, combine Parkay, sugar, eggs and beat until smooth. Add vanilla and flour and mix well. Add the pecans and stir by hand. Pour into a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness.


1/2 cup Parkay margarine, 1/2 cup white sugar, 1/2 cup Carnation evaporated milk, 1/2 cup of chopped pecans, one cup of Baker's Angel Flake coconut. Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cup of chopped pecans.

When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.

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