Butter Pecan Cake with Sweet Cream Glaze

 

 

 

 

 

 

 

 

 

 

  

 

If someone asked me for one of my favorite cake recipes, I would definitely give them this one. It so easy to make and so fast that you can whip it up in an hour for unexpected guests.  And I have never made this cake without getting a ton of compliments.  I started making up little recipe card for it because everyone wants the recipe. It's moist and decadent and one of the best cakes you'll ever eat.  You will love this cake my friends.  It’s a keeper!

Butter Pecan Cake with Sweet Cream Glaze

 For the cake:

1 box butter pecan cake mix

1 tub coconut pecan frosting

4 large eggs

¾ cup vegetable oil

1 cup water

1/4 cup chopped pecans

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray. You can also use a bundt pan but you will get a more dense less moist cake.  

 

 

 

 

 

 

 

 

  

 

 

In a medium bowl, combine 1 box butter pecan cake mix, 1 tub coconut pecan frosting, 4 large eggs, 3/4 cup vegetable oil and 1 cup water. Mix very well. Then stir in 1/4 cup chopped pecans.

Pour batter into prepared baking dish. I like a 9 x 13 pan.

 

 

 

 

 

 

 

 

  

Bake for about 35-40 minutes. Oven times vary but cake should spring back to the touch and be golden brown. Or insert a toothpick into the middle it should come out clean.

 

For the Glaze

2 Tablespoons salted butter

14 ounce can sweetened condensed milk

½ cup chopped pecans

In a small pot over medium heat, melt 2 Tablespoons butter.

Pour in 14 ounce can sweetened condensed milk with the melted butter and stir. Until heated thoroughly.  

 

 

 

 

 

 

 

 

 

  

Glaze your cake by just drizzling the glaze on top OR pour the glaze all over the whole cake and then sprinkle with the ½ cup of pecans.   

 

 

 

 

 

 

 

 

 

 

 Serve warm or at room temperature.

 

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