593 pea can recipes

Southern Coke cake made with Coca-Cola in both the chocolate batter and the boiled cocoa-pecan frosting. Marshmallows in the batter melt into gooey pockets as it bakes.

Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Cream cheese pinwheel cookies filled with cinnamon, sugar, and chopped pecans. A tender, flaky dough rolled jelly-roll style and sliced into swirled rounds.

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

A cocoa cheesecake on a toasted coconut-pecan crust, crowned with a marshmallow meringue topping baked until golden. Three layers of texture and flavor in every slice.

Rum pecan pie with a brandied butter crust, layered chopped pecans under a mosaic of pecan halves, and a dark rum and maple-kissed filling. Holiday dessert with a grown-up flavor twist.

Hippo's heaven is a no-bake icebox dessert with a vanilla wafer crust, buttercream filling, and pineapple-pecan whipped cream layer. Chill overnight, slice cold, serve to a crowd.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.