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Cake Batter
1 box butter pecan cake mix
1 tub 16 oz of coconut pecan frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans
Butter Pecan Sauce
4 tablespoons unsalted butter
1 can sweetened condensed milk
1/4 cup chopped pecans

Make Butter Pecan Cake
Preheat the oven to 350 degrees.
In a large mixing bowl, combine cake mix and the tub of coconut pecan, eggs, oil, and water.
Mix batter until well blended before adding 1/2 cup chopped pecans.
Pour the batter into a greased 9 x 11 inch baking pan.
Bake for 30-40 minutes. (Temperature can vary widely depending on oven thermostats. Keep an eye on the cake after 30 minutes.)
Check to make sure cake is firm with NO jiggle and edges slightly drawn in from pan.
Put cake aside to cool for a short period of time.
Make Butter Pecan Sauce
In a medium saucepan, melt four tablespoons of butter before adding the can of condensed milk.
Stir well.
Let the pan simmer on medium heat until the mixture appears consistent and heated.
Add 1/4 cup of pecans to the mix and stir it all together.
Moving quickly, poke holes in the hot cake.
Then, pour the butter sauce slowly over the cake until it slowly runs down the sides of the cake and covers the top.
Allow butter pecan cake to mostly cool before eating.
Refrigerate cake but bring to room temperature before serving or heat individual pieces slightly in microwave (10-12 seconds) before serving for best taste.


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