Sorry Cake
A rich, nutty dessert with light brown sugar and vanilla flavors, topped with powdered sugar, perfect for satisfying sweet cravings and serving at gatherings.
Ingredients
Instructions
- Mix Bisquick, eggs, light brown sugar, vanilla, and chopped pecans well in a bowl.
- Pour the batter into a well-greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 30 minutes or until cooked through.
- Remove from oven and let cool slightly.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. If you don’t have light brown sugar, you can substitute with granulated sugar mixed with a little molasses. Chopped walnuts can also be used instead of pecans for a different flavor profile. Consider adding chocolate chips for extra sweetness.
Serving Suggestions
Serve Sorry Cake warm or at room temperature, dusted with powdered sugar for an elegant finish. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for a delightful dessert. For a breakfast treat, enjoy it alongside a cup of coffee or tea. This cake also complements fresh fruit such as berries or sliced bananas.
Storage & Reheating
Store leftover Sorry Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the entire cake in an oven at 300°F (150°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sorry Cake contains roughly 1085 calories, with 13g protein, 46g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (41% of the Daily Value), protein (26% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and calcium. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare Sorry Cake a day in advance. Once baked, allow it to cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. This will help the flavors meld together, enhancing the taste when served the next day.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Additionally, a mixture of 1 tablespoon of flaxseed meal with 2.5 tablespoons of water can work well, allowing it to sit for a few minutes until it thickens.
Is it possible to freeze this cake?
Absolutely! To freeze Sorry Cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and then bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).