Pecan Crunch Cake
This easy to make cake is elevated by a lively lemon sauce. It was served at Donaldson’s Tea Room in Minneapolis, Minnesota, in the 1970s.
Servings: 15
Ingredients
- 1 pkg. white or yellow cake mix
- 1 c. brown sugar
- 1 c. pecans, chopped
- ¼ c. butter, melted
- Whipped cream
- Lemon sauce
Lemon Sauce
- 3 c. water
- 4½ Tbsp. fresh lemon juice
- 1¼ c. sugar
- 3 Tbsp. cornstarch
- ¼ c. butter
- 1 tsp. lemon rind
- Yellow food coloring, if desired
Instructions
- Prepare cake mix according to package directions. Prepare a 9-by-13-inch pan by lining with wax paper and greasing waxed paper.
- Mix brown sugar, pecans and melted butter, and pat mixture over bottom of pan. Pour prepared cake mix over nut mixture. Place on baking sheet and bake in 325° oven about 1 hour. Check cake for doneness after 40 minutes of baking.
- Remove cake from pan immediately as you would for an upside-down cake; turn cake onto a tray or cookie sheet.
- While cake is still warm, cut into 15, 3-by-5-inch squares. Place cake squares on plate, top with whipped cream, then pour warm lemon sauce over all, using about ⅓ cup sauce per serving.
Lemon Sauce
- Combine water and lemon juice and bring to a boil. Mix sugar and cornstarch and add to lemon water mixture, blending in well. Cook until clear and thickened. Remove from heat. Add butter, lemon rind, and yellow food coloring.
