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Old 10-01-2008, 11:13 AM   #1
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Pecan pie cake ??

This cake is moist and delish!!
1/2 cup brown sugar
1/2 cup butter *make sure it's soft)
1 yellow cake mix
( reserve 3/4 cup of the mix)
2 tablespoons water
2 cups pecans chopped up
2 eggs

Mix well and bake in a 325 degree oven for 20 minutes ( 9x13 pan)
Don't forget to grease your pan. It's a pretty sticky cake. Remove from the oven and....

...mix the following ( I used electric beaters but a spoon would work too.
3/4 cup left over dry cake mix
2 eggs
1/2 cup almost melted butter
1 cup milk
1 cup corn syrup
1 cup white sugar
mix and spread (it's pretty runny) on top of the crust you baked earlier put back in the 325 oven and bake for 25-35 minutes. The cake will still be "wiggly" in the middle but firms up as cooling.

cool, eat, enjoy, top with ice cream if you want.

Ok
questions...
1. can I freeze this?

2. If I wanted to make it in two smaller pans
what size/shape could I use and... how long would I bake it for.

Thank you!!!!!!

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Old 10-01-2008, 11:39 AM   #2
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Being a Pecan Pie Aficionado...How can I resist this!!!

Thanks Miss Trish!!
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Old 10-01-2008, 12:01 PM   #3
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It's pretty dang wonderful!!!! Hope you enjoy it.
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Old 10-01-2008, 12:31 PM   #4
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I think it would freeze alright....
You could make it in 2 9 inch cake pans, I'd check them at about 20 min or so....
Then if you did it that way you could freeze 1 and see how it turnes out.

Aren't ya glad I got a day off???
:)
I might make this today. Sounds GOOD!
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Old 10-01-2008, 12:36 PM   #5
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Suzi, it is wonderful.
I made one the other night for company and every dang time I walk through the kitchen I HAVE to grab a bite!
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Old 10-01-2008, 12:37 PM   #6
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So THATS why it needs to be hidden in the freezer....
Totally understand now.
:)
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Old 10-01-2008, 02:34 PM   #7
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yes, that's the reason!!!

I need to take some to a friends tonight but there's no way that we'll eat the whole 9x13 pan.

: )
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Old 10-01-2008, 03:11 PM   #8
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Pecan pie cake ??

You have my full attention!!!!!!!
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Old 10-01-2008, 03:17 PM   #9
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ok i just had another thought.... if it's too much... split the recipe in half and make it in and 8x8...
unless you really WANT all that extra yumminess hanging out in your freezer...
:)
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Old 10-01-2008, 03:46 PM   #10
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lol.. well... it's in the oven now... in the 9x13 pan.

because...do you know how hard it is to clean up if it expands too much and runs over the side of the pan and on to the bottom of the oven? I do. Didn't want to have to deal with that again.
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