Pecan Sheet Cake

Pecan Sheet Cake
Pecan Sheet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 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

Directions

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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