Pecan Coffee Can Cake

This delectable Southern pecan cake recipe is baked in coffee cans. Add a bow and give as a gift.


  • 1 3/4 cups shortening
  • 1 pound light or dark brown sugar
  • 6 eggs
  • 4 cups flour
  • 2 1/4 ounces lemon extract
  • 1 teaspoon baking powder
  • 4 cups coarsely chopped pecans
  • 1 (8 ounce) bottle red maraschino cherries, chopped


  1. Cream shortening and brown sugar together until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract.
  4. Fold in well drained, chopped cherries.
  5. Pour into 4 well greased, 13 ounce METAL coffee cans (if they have paper labels make sure to remove them).
  6. Bake at 325 degrees F for 1 1/4 hours.
  7. Remove from oven and let cool 5 minutes before removing from pans.

Keeps for several weeks.

Gift idea: Remove cakes from cans, allow to cool then put back in cans, place lid on top, add a bow.

Can also be baked in 2 (9 x 5 x 3-inch) loaf pans for 1 hours, or in a 10 inch tube pan for 2 hours.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry