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Pecan Sheet Cake


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  • 2 refrigerated pie crusts (1 box) at room temperature
  • 1 1/2 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1 1/4 sticks (10 tbl) unsalted butter
  • 5 large eggs, beaten
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • 3 cups shelled pecan halves


Servings 16


Step 1

Heat oven to 350. Lightly flour a surface. Unroll pie crusts & stock on top of each other. Use a rolling pin to combine crusts into a 17 x 12" rectangle. Place in bottom of a rimmed 15 x 10" sheet pan. Fold over any edges. Refrigerate while preparing filling.

In a medium pot over medium, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat and slowly stir in the next 3 ingredients.

Scatter pecans over crust in an even layer. Slowly pour filling over pecans. Bake 40 minutes until crust is browned and filling is set. Cool completely before cutting into squares.


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