Pecan Pie Cake
Pecan Pie Cake. A delicious and easy to make dessert that is perfect for any occasion.
Pecan Pie Cake. A delicious and easy to make dessert that is perfect for any occasion.
- Carbohydrate 21.1670960077803 g
- Cholesterol 26.5825000216431 mg
- Fat 17.6583310147452 g
- Fiber 1.04640004246478 g
- Protein 2.30857100125486 g
- Saturated Fat 6.86228400568754 g
- Serving Size 1 1 Serving (81g)
- Sodium 99.342650059579 mg
- Sugar 20.1206959653155 g
- Trans Fat 1.06992260089514 g
- Calories 251 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Reserve 3/4 cup cake mix for second layer. Set aside.
- For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
- Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
- For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
- Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
Why does a batter containing corn syrup and liquid dairy require a lower oven temperature than standard sponge cakes? Operating at 325 degrees F ensures that the high concentration of sugars in both the brown sugar base and the syrup layer caramelize gradually without scorching the exterior before the center sets. Understanding this thermal threshold protects the integrity of the pecans and prevents bitterness in the crust.
Layering Mechanics and Thermal Management
Constructing this dessert involves managing two distinct densities within a single 9x13 inch baking dish. The initial layer combines butter, brown sugar, and a portion of the dry mix to form a dense foundation that anchors the chopped nuts. Reserve three-quarters of a cup of the dry mix precisely as directed; omitting this step compromises the structural integrity of the second, pourable custard-like layer. Pouring the liquid second layer over the partially baked first layer requires an even distribution to ensure both strata bake at uniform rates during the final 25 to 30 minutes in the oven.
Freezing and Reheating Protocol
Baking ahead for future service demands careful attention to moisture control because high sugar content alters freezing points. Wrap the cooled rectangle tightly in two layers of plastic wrap followed by aluminum foil to prevent freezer burn for up to three months. Thaw the frozen dessert overnight in the refrigerator rather than at room temperature to minimize condensation accumulation on the surface. Reheat individual portions in a 300 degree F oven for ten minutes to restore the crispness of the toasted pecans and soften the interior crumb without liquefying the sugary matrix.
