PECAN CAKE ROLL
Meet the Cook: Like my husband, I'm a retired teacher. This dessert is one that always went over big as a snack whenever I'd take it to share in the teachers' lounge! -Shirley Awald, Walkerton, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside., In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). , Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack. , Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 29mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN CINNAMON ROLL PIE
This pie tastes like a homemade cinnamon roll, but it takes a fraction of the time--thanks to premade dough!
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Stir the granulated sugar and cinnamon in a small bowl. Unroll the pie dough onto a floured surface. Press the cinnamon sugar into the dough with your hands (try not to stretch the dough). Transfer to a 9-inch pie plate and crimp the edges. Refrigerate the crust until firm, about 1 hour.
- Place a baking sheet on the middle oven rack; preheat to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet until golden around the edges and set on the bottom, about 30 minutes. Remove the foil and weights and bake until crisp and golden all over, about 10 more minutes. Transfer to a rack to cool; leave the baking sheet in the oven.
- Make the filling: Whisk the eggs, corn syrup, brown sugar, vinegar, vanilla and salt in a large bowl. Slowly whisk in the melted butter, then stir in the pecans until evenly coated. Scrape the mixture into the cooled crust.
- Bake the pie on the hot baking sheet until set and bubbling at the edges, 55 to 60 minutes. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
- Make the glaze: Mix the cream cheese, confectioners' sugar and milk in a small bowl with a fork or small whisk until smooth. Transfer to a small resealable plastic bag and snip a corner; pipe over the pie.
PUMPKIN-PECAN CAKE ROLL
I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. -Iva Combs, Medford, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans., Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 285 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 208mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN PIE CAKE
This is absolutely to-die-for!!! Once you try this delicious cake, you will want to make it again and again!!
Provided by Boyz 5
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
- Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
- Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
- Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.
PECAN PIE CAKE I
A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.
Provided by Cathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 20
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g
CHOCOLATE PECAN PIECAKEN
Why fight over whether cake or pie is better when you can combine the two to make this Chocolate Pecan Piecaken recipe? -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 839 calories, Fat 35g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 759mg sodium, Carbohydrate 123g carbohydrate (75g sugars, Fiber 2g fiber), Protein 8g protein.
PECAN PIE ROLLS
Can't decide between cinnamon rolls and a pecan pie? Why not have both in one bite! This spiced bake is delicious served warm with a drizzle of icing
Provided by Miriam Nice
Categories Dessert, Treat
Time 55m
Number Of Ingredients 20
Steps:
- Put the milk, cinnamon stick, orange zest and 4 tbsp flour in a saucepan, whisk well and bring to a boil. Take the pan off the heat and add the butter and leave to cool for 10 mins.
- Pour the milk mixture into a bowl and discard the cinnamon stick. Beat in the egg, sugar and yeast, followed by the remaining flour and salt. Mix to a soft and very sticky dough, cover and leave for 10 minutes.
- Lightly oil a worktop and knead the dough for 5 mins, then put the dough back in the bowl, cover, and leave the dough to rise for an hour. Heat oven to 220C/200C fan/gas 7. Line the base and sides of a 25cm loose bottomed round cake tin with baking parchment.
- Put the shortbread biscuits in a food bag and bash with a rolling pin until they're very finely crushed. Tip into a bowl and add the pecans, sugar, maple syrup and cinnamon. Lightly flour the worktop and roll the dough to about 1cm thick. Grate the chilled butter over the dough and distribute evenly. Scatter the pecan mixture over it, roll it up tightly and cut into 2-3cm slices. Lay these cut side up in the tin, cover and leave for 45 minutes. Brush with beaten egg, sprinkle with sugar and bake for 20-25 mins, then cover with foil and bake for another 10 mins. Transfer to a wire rack to cool.
- While the rolls cool put the icing ingredients in a bowl and slowly add enough water until it becomes the consistency of thick double cream. When the rolls have cooled but are still warm drizzle the cinnamon icing over the top.
Nutrition Facts : Calories 509 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
PECAN PIE CAKE ROLL
Make and share this Pecan Pie Cake Roll recipe from Food.com.
Provided by danielle0816_7151831
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375°F.
- 2. Line a greased jelly roll pan with parchment paper.
- 3. In a large bowl, beat eggs for 3 minutes.
- 4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
- 5. Stir in water and butter nut flavoring.
- 6. Combine dry ingredients and gently fold the mixture into the eggs. Don't over mix, you don't want to.
- deflate the eggs.
- 7. Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don't cook more than the center and crumble when you go to roll the cake.
- 8. Bake 13 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly.
- Remove from oven and cool cake in pan for 5 minutes.
- 9. Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
- 3. Use a spoon to stir filling up every 10 minutes.
- 10. Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
- 12. Roll the cake back up.
- 11. Unroll the cake and spread filling evenly over cake leaving a little space around the edges.
- 13. Store in the refrigerator.
- Filling.
- 1. Preheat oven to 350°F.
- 2. Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.
- 4. When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.
Nutrition Facts : Calories 638.7, Fat 33.2, SaturatedFat 5.8, Cholesterol 119.5, Sodium 303.6, Carbohydrate 84.4, Fiber 3.8, Sugar 53.4, Protein 8.1
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