Texas Pecan Candy Cake Recipe

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Texas Pecan Candy Cake

Barbara Gabriel


Found this in Southern Living Magazine probably 15 years ago. I have made it several times. It is very sweet. But very delicious. Cut it into very thin slices.

pinch tips: How to Grease a Pan




32 thin slices


1 Hr


1 Hr 30 Min


1 1/2 lb
candied red cherries (cut into quarters) 1 1/3 cups
1/2 lb
candied pinapple coarsely chopped (1 cup)
1/2 lb
pitted dted coarsely snipped (1 1/2 cups)
1 Tbsp
all-purpose flour
4 1/3 c
chopped pecans
4 oz
flaked coconut (about 1 1/4 cup)
1 can(s)
sweetened condensed milk (14 oz)

Directions Step-By-Step

Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.

About this Recipe

Course/Dish: Cakes