Sad Cake
This easy sad cake is a chewy, brown sugar sheet cake made with Bisquick, coconut, and pecans. It’s simple, old-fashioned, and perfect for potlucks or casual desserts.
Servings: 12 slices
Calories: 342kcal
Ingredients
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups brown sugar packed
- 2 cups Bisquick mix
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, allowing the sides to come out of the pan, and set aside.
- Beat the eggs, vanilla extract, and brown sugar in a large bowl until combined. Mix in the Bisquick, then fold in the chopped pecans and coconut flakes.
- Pour the batter into the parchment-lined pan and bake for 30-35 minutes or until the top is golden brown.
- Let the cake cool for 15 minutes before removing the cake with the overhanging parchment paper. Slice and serve warm or at room temperature. Store in an airtight container.
Video
Notes
Be sure to line your pan with parchment paper, letting the sides hang over the edges. This cake becomes very sticky as it bakes, and parchment paper makes it easy to lift out of the pan and slice cleanly. Even well-greased pans can cause sticking with this recipe.
Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 307mg | Potassium: 165mg | Fiber: 2g | Sugar: 41g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg
