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Pecan Pie Magic Cake Bars Recipe

pecan magic cake 047

I seem to be on a magic cake crusade. Everyday I wonder, what else can I turn into a magic cake? It might be on the border of obsessiveness. YIKES…is magic cake therapy in my future?  If you’re new to this phenomena the magic cake is a dessert with a  custard base and a cakey top. I’ve made a few variations before and they’ve all been welcomed into various happy stomachs. There’s the original, the chocolate Guinness version and recently the pumpkin which went ultra-bonkers on Pinterest!Pecan pie magic cakeSince we’re hurtling at warp speed into the holidays, I thought I’d stay on the fall theme. I love pecan pie at Thanksgiving and it’s even better if it has chocolate and bourbon mixed in to it (personal favorite).  To come up with this recipe, I took the typical ingredients for a pecan pie and squeezed them into the original magic cake from White On Rice Couple. It turned out sooooo good which made me a little teary eyed with happiness. After all, who needs an epic recipe fail when you’re using pecans which cost the same as a months rent? This magic cake really tastes like pecan pie but is a lot less sweet.

Gooey pecan pie magic cakeMagic cake is super easy to make, trust me. Try to stay positive especially when you add the egg whites and the whole thing looks like brown cottage cheese. It will right itself ending up with the  crusty top and squishy bottom, and you’ll be twerking all around the kitchen in glee! Any ideas for the next magic cake?

Magic cake in pecan pie formPecan pie magic cake drizzled with caramel sauce



Pecan Pie Magic Cake Bars Recipe
Prep time
Cook time
Total time
Serves: 12
  • ½ cup butter
  • ¾ cup light corn syrup
  • 1¼ cups milk
  • 4 eggs, separated
  • 1¼ cups packed brown sugar
  • 1 tbsp water
  • 1 cup flour
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1½ cups chopped pecans, divided
  1. Grease an 8 x 8 pan with butter and sprinkle the bottom of the pan with 1 /2 cup of chopped pecans. Preheat the oven to 325 degrees F.
  2. Melt the butter.
  3. Combine the milk and corn syrup in a bowl. Heat in the microwave or on the stove until lukewarm. Stir to dissolve the corn syrup.
  4. Beat the egg whites until stiff peaks form.
  5. In another bowl add the egg yolks to the brown sugar and whisk until light in color, about two minutes.
  6. Add the water and melted butter to the brown sugar mixture and whisk again. Add the flour and mix until smooth.
  7. Whisk the milk and vanilla extract mixture into the batter mixing until smooth.
  8. Add the egg whites gradually, slowly using your whisk to combine them into the batter. If some egg whites are still visible that's okay.
  9. Pour into the prepared pan and sprinkle the rest of the pecans over the surface of the cake.
  10. Place in the oven for about 50 minutes.
  11. Let cool before cutting into squares and drizzling with caramel sauce (optional)



  • Ok, you are the magic bar king!! These are so awesome! I love pecan pie!

    September 19, 2013
    • foodnessgracious

      Can I get a crown Tieghan? :)

      September 19, 2013
  • Wow these sound fantastic! Looks like you’ve mastered your way with Magic Bars. No doubt this version once set out on the table will just magically disappear. I look forward to trying these.

    September 19, 2013
    • foodnessgracious

      Thanks Vicki!

      September 19, 2013
  • The whole twerking visual was hilarious! I’m glad I’m not the only one who literally tears up at great food. I’ve got to try one of your magic cakes, man! Soooon soon. <3

    September 19, 2013
    • foodnessgracious

      Sniff, sniff…I’m tearing up right now!

      September 19, 2013
  • Erin R.

    Like pecan pie but a lot less sweet? You’ve got a deal.

    Also, what do you think about an almond magic cake?

    September 19, 2013
    • foodnessgracious

      Almond sounds like a logical next step Erin :)

      September 19, 2013
  • I’ve always loved pecan pie, but sometimes I feel a bit of pecan overload after enjoying a slice. Your pecan pie magic cake seems like the perfect solution to that — just the right amount of crunchy pecans!

    September 19, 2013
    • foodnessgracious

      Thanks Jamie!

      September 19, 2013
  • These magic bars look fantastic!

    September 19, 2013
  • I still need to get on board the magic cake train. I am still seriously impressed each time I see the magical cross sections that are separated – amazing! These look so good Gerry!

    September 19, 2013
  • You’ve convinced me that I need to try magic cake!

    September 19, 2013
  • I think this cake has a magic hold on you. GREG

    September 20, 2013
  • These would be magic if I could eat them and not end up in the hospital :) (allergic)

    September 21, 2013
    • foodnessgracious

      That would not be cool Chris!!

      September 23, 2013
  • Are you kidding me with all of this deliciousness? Where do I even begin!?

    October 02, 2013
    • foodnessgracious

      Lift. Open mouth. Eat. ;)

      October 02, 2013
  • […] Pecan Pie Magic Cake […]

    November 10, 2013
  • Kathleen

    I made these today & they are delicious! (Couldn’t wait until Thanksgiving to try them….). Do you recommend refrigerating until they are served or is room temperature okay?

    November 27, 2013
    • foodnessgracious

      Hi Kathleen, so glad you liked them!! I would keep them in the fridge covered for any extended length of time but would have them at room temp for serving. Good luck..

      November 27, 2013
  • […] Recipe & Photo credit to […]

    March 12, 2014
  • I have weird question….Would a Tbsp. Of “Jack” be OK to sub for the vanilla? It’s what I use in my Pecan Pies…&, it’s Yumm! What’s your opinion ?
    Joanie in Texas (where else?…Pecan Pie is a given)

    March 18, 2014
  • Candy

    Made this tonight and it is absolutely delicious, however, it took double the time to bake. Any idea what would have caused that?

    September 13, 2014
    • foodnessgracious

      Are you at a higher altitude perhaps Candy?

      September 17, 2014
  • Candy

    No, I am in Texas. My oven is new and is always exact with the time in the recipes. Tasted great and looked just like your picture it took forever to bake.

    September 21, 2014
  • Jason

    It looked good in your pictures, but it turned out poorly for me. More like a set pudding than a “bar”. I suspect it may have needed a lot longer to cook, but there’s no good reason for that I can see. I followed the recipe exactly, even though a few steps seemed to be missing, salt, vanilla being added, what kind of pan, glass or metal? I used a glass pan, so that would have added some cooking time over a metal one, knowing that I cooked it for 65min rather than 50, but clearly that wasnt even close to enough. I cook a lot, and usually a recipes cooking time is right on, but not even close here.

    November 14, 2014
    • foodnessgracious

      Sorry to hear that Jason! It sounds like you did everything you should have but wanted to ask if you let it cool before digging in? It does come out of the oven fairly soft but firms up when cool.

      November 14, 2014

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