Pecan Easter cake: An easy retro holiday dessert recipe (1988)

Easter egg cake with pecans 1980s vintage dessert recipe from ClickAmericana com

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Pecan Easter cake with a simple holiday twist

Here’s a classic Easter treat that might just whisk you away to simpler times: The Planters Easter Egg Cake from 1988. It’s straightforward, charming, and just a bit whimsical.

The recipe offers an inventive little twist for those who enjoy a touch of creativity in the kitchen – an invitation to mold your cake into the shape of an Easter egg using nothing more than an ovenproof bowl to bake it in, a knife, and a blob of frosting. (Alternatively, you could use a specialty egg-shaped cake pan!)

If the thought of cake sculpture sounds like more than you signed up for, no worries, because the shape is purely optional. A traditional round or rectangular pan will do just fine, and the taste will remain unchanged: rich, nutty, and ready to grace your Easter table. (If you’re not a fan of cake mixes, you can bake a cake from scratch.)

Whether it’s egg-shaped or not, this cake promises to be a sweet centerpiece for your spring celebration.

Planters Easter Egg Cake: Retro 80s Pecan Easter cake (1988)

Easter egg cake with pecans A festive retro dessert recipe (1988)

Easter egg cake with pecans 1980s retro dessert recipe from ClickAmericana com

ALSO SEE: Retro Easter candy from the 70s, 80s & 90s remains some of the greatest candy of all time

Easter egg cake with pecans 1980s vintage dessert recipe from ClickAmericana com

Pecan Easter cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes


  • 6 ounces Planters pecan halves
  • 18.25 ounces yellow cake mix
  • 32 ounces frosting
  • Red and green food coloring


  1. Reserve 8 pecan halves for garnish. Chop remaining nuts. Reserve 1/2 cup for garnish.
  2. Prepare cake batter according to package directions; fold in remaining chopped nuts.
  3. Pour 2-3/4 cups batter into: a greased and floured 1-1/2-quart round oven-proof bowl; pour remaining batter into greased and floured 8-inch round cake pan.
  4. Bake at 350 degrees F for 35 to 40 minutes for cake pan; 5 to 10 minutes more for bowl.
  5. Cool according to package directions.
  6. Slice each cake in half vertically (to make half moons).
  7. On serving plate assemble cake as illustrated, securing with frosting.
  8. Frost cake with all but 1 cup frosting.
  9. Fill in spaces to create an oval.
  10. Use food coloring to tint reserved frosting. Decorate cake with reserved pecans, and tinted frosting.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 452mgCarbohydrates: 85gFiber: 3gSugar: 63gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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