Prep Time 15m
Cook Time 120m
Ready Time 195m
Yield 16 to 20 servings

  • Pillsbury™ Baking Spray with Flour
  • 3 1/2 cups Pillsbury BEST™ All Purpose Flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk
  • 4 cups coarsely chopped pecans or walnuts
  • Whipped cream or ice cream
Preparation Directions
  • Step 1Heat oven to 300ºF. Spray bottom and sides of a 10-inch tube pan with flour no-stick cooking spray.
  • Step 2Sift together flour, baking powder and salt; set aside.
  • Step 3Place shortening in bowl of electric mixer. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. At low speed, blend in flour mixture in fourths, alternately with milk, beginning and ending with flour mixture. Fold in nuts.
  • Step 4Spoon batter into prepared pan, spreading evenly.
  • Step 5Bake 1 hour 50 minutes to 2 hours or until a toothpick inserted near center comes out clean. Let cake cool in pan on wire rack for 30 minutes. Turn out onto rack. Invert cake again to cool cake completely.
  • Step 6Cut into thin slices. Top with whipped cream or ice cream, if desired.
doughboy doughboy

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