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Laughing Spatula / Recipe Index / Desserts / Pecan Pie Snack Cake

Pecan Pie Snack Cake

By Kathi & Rachel

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When a big cake is just too much cake this Pecan Pie Snack Cake is the perfect size! Packed full of pecans, it has a great flavor and so easy to make!

Pecan Snack Cake served up on parchment paper with glass of milk

 

5 Ingredients, one bowl and you have yourself a tasty little snack cake.  Perfect for a small family or three back to back DVR’d episodes of Downtown Abby!  It is a dense cake and you will notice it uses no levelers like baking powder or baking soda.

This will make Mr. Laughing Spatula’s top ten – he loved this cake…. and I’ll tell you a little secret…it’s a muffin recipe that I turned into a cake!  Why?  Because I love cake!  But, if you prefer a more portable cake, you can pour this batter into muffin tins and have Pecan Pie Muffins.  Hows that for versatile?

You can turn this Pecan Pie Snack Cake recipe into 12 muffins…so versatile!

Actually, now that I think about it, you could probably turn any muffin recipe into a snack cake?  Holy Cow, that just gets my food obsessed brain chugging along on a snowy sunday morning!

Love snack cake?….you might want to try Lemon Raspberry Snack Cake as well.

Pecan Pie Snack Cake
4.8 from 5 votes
Print Pin Recipe  Comment
Prep Time
10 mins
Cook Time
45 mins
Total Time
35 mins
 
An easy, tasty Snack Cake or Muffin recipe
Course: Dessert
Cuisine: American
Servings: 9
: 336 kcal
: Kathi & Rachel
Ingredients
  • 1 cup dark brown sugar
  • 1 cup chopped pecans and several left whole for garnish
  • 1/2 cup flour
  • 2/3 cup melted butter
  • 2 eggs
Instructions
  1. Preheat oven to 350 degrees
  2. Cover 9 x 9 cake pan with non stick spray
  3. Mix all ingredients except whole pecans and pour into cake pan
  4. Top with whole pecans
  5. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean
Nutrition Facts
Pecan Pie Snack Cake
Amount Per Serving
Calories 336 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Cholesterol 72mg24%
Sodium 140mg6%
Potassium 107mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 480IU10%
Vitamin C 0.2mg0%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Cake Recipes, Desserts, snacks

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Reader Interactions

Comments

  1. Paula Terry says

    January 7, 2018 at 10:44 pm

    If I wanted to make this in a 13 x 9 cake pan, would I double the recipe? How long to bake?

    Reply
    • Kathi @ LaughingSpatula.com says

      January 7, 2018 at 11:28 pm

      Hi Paula! You can double for a 9 x 13 and it will probably take about 60 minutes to bake….maybe a bit more. This is a dense cake and could take a bit longer. I have not tried it but all the foody sciency stuff says it should work!

      Reply
      • Paula Terry says

        January 9, 2018 at 1:50 pm

        Yay! Thank u

        Reply
  2. Kathi Kirk says

    August 28, 2014 at 3:29 pm

    Thanks Tash! It’s a bit different…no levelers like baking soda or powder so it has a dense texture….alot like a Pecan Pie 🙂
    Thanks for stopping by!
    Kathi

    Reply
  3. Mila says

    April 15, 2014 at 1:45 pm

    It looks good. Only one question, no baking powder, no soda? Thank you.

    Reply
    • Kathi Kirk says

      April 15, 2014 at 3:03 pm

      Hi Mila – that is correct, no baking powder or soda. It is a dense cake and resembles a pecan pie that way. It works, trust me…I made it 2 times last week for gifts for my doctors office and they loved it!
      Kathi

      Reply
      • Mila says

        April 15, 2014 at 8:08 pm

        Thank you Kathi, definitely I try it :o))

        Reply
  4. Suzy says

    February 11, 2014 at 7:17 pm

    This looks delish! 1/2 cup of flour seems like a very small amount. Is this why the lack of leavening ingredient works?

    Reply
    • Kathi Kirk says

      February 11, 2014 at 7:48 pm

      1/2 cup does seem like a small amount…in fact I kinda panicked when I saw your note and thought I messed up the recipe
      ! I double checked and 1/2 cup is correct whew! I’m no food scientist but I’m thinking the pecans make up for the missed flour. Hope you give it a try!

      Reply
      • Suzy says

        February 11, 2014 at 8:07 pm

        Sorry about the scare! I’m going to try out this Pecan Cake and your English Muffin Bread this week. Thanks for the recipes.

        I’m glad to have found your sweet site (from a TasteSpotting.link).

        Reply
  5. Megan says

    February 9, 2014 at 8:52 pm

    This will be very tastyl with a Darjeeling tea during Downton Abbey.

    Reply
    • Kathi Kirk says

      February 11, 2014 at 6:08 pm

      Hello Megan! Everything goes with Downton huh? Kathi

      Reply

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