3 tablespoons margarine
3/4 cup packed brown sugar
1 (15 ounce) can cream-style corn
1 1/2 cups chopped pecans
1 cup raisins
1 (5 ounce) can sliced dates
1/2 cup creamy salad dressing
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large saucepan, melt margarine. Bring to a boil, stirring frequently. Remove from heat. Stir in brown sugar, brown sugar mixture and corn. Bring to a slow boil, stirring constantly. Remove from heat. Pour over cake while still in pan and gently spread over sides.
To bake, grease a 10 inch Bundt pan or serving dish. Place pecans on the bottom of the prepared pan. Spread caramel sauce over pecans and caramels. Top with dates and drizzle with salad dressing. Bake for 40 minutes, or until golden brown. Cool completely. 2.
Pecan Pie II Recipe
3/4 cup butter
1/2 cup all-purpose flour
2 teaspoons canned lemonade
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
2 tablespoons vanilla extract
2 eggs, beaten
1 tablespoon lemon juice
2 1/2 cups pecan halves
1 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter, flour and lemonade until smooth. Stir in baking soda and salt. Mix in the sugar, 2 tablespoons lemonade and 1/2 cup lemon juice. Mix until
I followed the recipe exactly leaving everything as is and it turned out amazing... Very unique recipe and wonderful happy coconut flavor. Thanks so much for sharing!
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