BUTTER PECAN CAKE
INGREDIENTS:
1 Box Pillsbury Butter Pecan Cake Mix
4 Eggs
3/4 cup oil
1 cup water
1 can Pillsbury coconut pecan icing
1 cup chopped pecans
Powdered sugar
Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds.
Add coconut pecan icing and beat on medium speed 2 minutes, scraping bowl
occasionally. Spray bundt pan with Pam or Baker's Joy spray and
sprinkle with powdered sugar adding pecans to bundt pan. Pour cake
batter mixture into bundt pan and bake in a 350 degree oven for 50 to 55
minutes until done checking by inserting a toothpick into center and comes
out clean. Cool 10 minutes before removing from pan.This cake was
inspired by Jennifer Johnson at
her Saturday after Thanksgiving sale and had to give this delicious moist
cake a try. I enjoy doing recipes from "scratch" but there is
nothing wrong with cakes made from mixes if they are super charged like this
one. The coconut pecan icing added to the cake batter and sprinkling
of chopped pecans onto the bundt cake pan takes this cake to the next level of
taste enhancement!
Following pixs taken along the way baking this cake this evening while
"bird dogging" a 50 lb. batch of my Venison Cajun Blend Porter's Summer
Sausage in my smoker. The telephone rang while in the midst of getting
my pixs and got side tracked or derailed is more appropriate and left a few
pixs out of the sequence.
Already chopped the pecans and substituted Betty Crocker since our local
IGA did not have the Pillsbury butter pecan in stock.
The little Kitchen Aid hand mixer at work again.
About ready for the cake pan.
Bundt pan sprayed down with Baker's Joy, sprinkled with 10x powdered
sugar and chopped pecans added. This cast aluminum bundt pan is several
decades old but still going strong!
Can you say "beautimous"
The cook's portion ready for a sampling!
Bill aka Mickey Porter 12-20-08.
