Reunion Cake and Pie

  • Yield 6 to 8 servings

'I first served this cake/pie combination at our semiannual family reunion at Fort Robinson, Neb. Our family has spread to 40 states! This dessert can be made ahead, travels well, and freezes well. It also solves the problem of some people wanting pie and some wanting cake.'


Bottom Layer:
1 cup dark corn syrup
2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed light brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
Top Layer:
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 c up milk
Whipped cream, optional


  1. Preheat oven to 400F. Grease a 9- or 10-inch round cake pan.
  2. To prepare bottom layer, combine corn syrup, butter, pecans, brown sugar, eggs, vanilla and salt in a medium bowl. Stir with a spoon until well blended.
  3. Pour into prepared pan. Bake 15 minutes. Remove from oven. Reduce oven temperature to 375F.
  4. To prepare top layer, combine butter and granulated sugar in a medium bowl. Using a mixer at medium speed, beat until light and creamy. Beat in egg and vanilla.
  5. Combine flour, baking powder and salt in a separate bowl; mix well. Gradually fold flour mixture into creamed mixture alternately with milk; mix well. Pour over baked bottom layer.
  6. Bake 20 minutes, or until golden around the edges and a wooden pick inserted in the center comes out clean. Immediately run a knife around the edge of pan and invert onto a wire rack. Scrape any remaining pecan mixture onto the cake and smooth with the back of a spoon. Cool completely. Serve with a dollop of whipped cream, if using.

—Barbara  Chapman, Casper, WY



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