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Butter Pecan Cake Recipe

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This recipe for Butter Pecan Cake is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Butter Pecan Cake
1 can caramel coconut pecan frosting
1 cup water
½ cup vegetable oil
4 large eggs
1 cup pecans (toasted and chopped)
Directions:
Directions:
1. Mix all the ingredients together. Yes, add the frosting to the cake batter!
2. Poor into a well-greased Bundt pan.
3. Bake at 350 º for 45 minutes (depending on your oven, cook until toothpick comes out clean).
4. Let cool in cake pan for 5 minutes.
5. Invert on a cooling rack and leave in pan for 5 minutes.
6. Remove the cake from the pan.
7. Cook completely.
8. Dust worth powdered sugar to serve or you can wrap tight in plastic wrap and freeze until needed.

Note:
1. Use a good non-stick pan that isn’t scratched, old, or peeling. The non-stick coating must be intact.
2. Grease the pan completely right before adding the batter so it doesn’t slide down the sides and pool at the bottom of the pan, and use liquid oil shortening.
3. DO NOT USE BUTTER! And make sure you get it into all the cracks and crevices of your intricately designed Bundt pan with a pastry brush if it’s a fancy one! Get the center tube too!
4. Do not flour as it gets gummy and comes out like glued instead I use almond flour or granulated sugar. Yes, sugar is sticky up is liquid when warm so the cake wil come out when still warm.
Personal Notes:
Personal Notes:
As you can see by reading the recipe, this is so easy to put together. The cake is always moist and very flavorful. Everyone who tastes this decadent dessert becomes a fan quickly and asks for the recipe! I have frosted the entire cake after baking with yet another can of the Carmel coconut frosting - WOW!

 

 

 

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