TOP Reviews:
This was one of the best cakes I’ve ever had! So moist and delicious, and the pecans add some great texture. I brought it to a Kentucky Derby party for dessert, but this would also be great for brunch. The best part was how easy it was to make. Such a great recipe!
This cake is absolutely fantastic! I also can’t find butter pecan cake mix but have used other flavors and it’s been terrific. Also, I add a bag of coconut to the frosting glaze and its…yummy! Every time I make this I get raves!! I have seen the recipe made with water instead of half and half and I’ve made it that way myself, but the half and half really does give it a massive flavor boost!
I love this cake and have made it twice now, but, each time it burned. I used metal pans instead of glass. I can’t figure out if it’s because the pans weren’t deep enough, my oven cooks fast or the fact that they weren’t glass. I’ve had to cut all of the burnt outer parts and it’s still a delicious cake.
Made this cake yesterday & it was delish! Dear Husband loved it, neighbors loved it, everyone who had some loved it. 🙂 I added a little vanilla & butter extract to the batter. Not sure it made a big difference but it didn’t hurt. Will deff make this again.
My husband loves pecans, so when I saw this recipe on Pinterest I thought about him. I made it for his birthday tonight. He absolutely loves it! The cake is super moist! Thanks for sharing this recipe. This will definitely be a family favorite!
This is one of the best cakes I’ve ever eaten! I made it yesterday for our family Easter dinner! I’ll be making this again and again! Thank you for sharing this recipe!
Ingredients:
Cake
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Preparation time: 20 minutes
Cook time: 60 minutes
Servings: 12
Ingredients:
Cake
1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup canola or coconut oil
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans
Butter Pecan Glaze
14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans
Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.
Soure: 1krecipes.com