Sad Bar Cake
Sad Bar Cake is a straightforward brown sugar and baking mix cake studded with chopped pecans and coconut flakes, delivering a chewy texture with warm vanilla and almond notes.
Sad Bar Cake is a straightforward brown sugar and baking mix cake studded with chopped pecans and coconut flakes, delivering a chewy texture with warm vanilla and almond notes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 350° F (175° C). Grease and flour one 9x13 inch pan.
Toss chopped pecans in all purpose flour to coat. Discard excess flour.
Combine biscuit mix, brown sugar, eggs, flour-coated chopped pecans, coconut, vanilla extract, salt, and almond extract. Pour batter into prepared pan.
Bake in preheated oven at 350° F (175° C) for 35 to 40 minutes.
Allow cake to cool. Sprinkle with optional confectioner's sugar. Slice and enjoy.
Store cooled bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Reheat gently in a 300°F oven.
The origin of the name is unclear, but it likely refers to the cake's rustic, humble appearance despite its rich brown sugar and pecan filling.
Yes. Replace 2 cups baking mix with 1¾ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt mixed together.
Bake until a toothpick inserted in the center comes out with moist crumbs (not wet batter), usually 25–35 minutes depending on pan size.
Unsalted pecans work best so you can control the salt level with the ½ teaspoon salt in the recipe.
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