Butter Pecan Sheet Cake
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Handle the Heat · by Tessa Arias★ 5.0 (6)

Butter Pecan Sheet Cake

NUTRITION · PER SERVING47M COOK
CAL 20%·PRO 8%
CARBS 39G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER28G TOTAL SUGAR
FAT 26G59% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist and fluffy butter pecan cake topped with a luscious brown sugar glaze. Studded with toasted pecans throughout. Quick and easy, no mixer required.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 20
  • 3 tablespoons (43 grams) Tillamook Extra Creamy Unsalted Butter, (diced)
  • 2 cups (227 grams) pecan halves, (finely chopped)
  • 2 cups (254 grams) all-purpose flour
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 sticks (227 grams) Tillamook Extra Creamy Unsalted Butter
  • 1 cup water
  • 1/2 cup buttermilk or whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick (113 grams) Tillamook Extra Creamy Unsalted Butter
  • 1/4 cup heavy cream
  • 1/3 cup (67 grams) light brown sugar
  • 1 1/2 cups (188 grams) powdered sugar, (sifted)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
PREP
20M
SODIUM
75MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.