Recipe by Debbie Halford
"This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms."
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1 (18.25 ounce) package
butter pecan cake mix
1 (16 ounce) container
coconut pecan frosting
Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a box of cake mix nor a can of pre-made frosting. I have served this cake to dozens of people, all of who beg me for the recipe and then mouths hit the ground when I tell them what's in it. I just make a few minor changes from the original recipe, which is still great as-is. I use buttermilk in place of water which makes the cake super moist and rich, as if it needs more of that! And since I'm using buttermilk, which is heavier than water, I cut the oil back to 2/3 cup. I also omit the pecans that go in the cake pan as I dress this cake up later with butter-rum glaze and a spiced cream cheese frosting, garnished with lots of extra pecans. I also add a tsp. of rum flavoring into the cake batter. Yummy!
Nothing spectacular and not worth making again - very sweet. I pretty much followed the recipe except for the pecans. It crumbled apart when I went to take it out of the bundt pan.
Tasty and so very easy to make! It took longer to bake in my oven -- a little over an hour for a toothpick inserted in center to come out clean. I would definitely recommend allowing the cake to cool for quite a while (if not completely) in the pan. It's very moist and may fall apart if you turn it out of the pan while it's still warm. As suggested by other reviewers, I believe the oil and/or water could be cut just slightly to make for more manageable slicing without compromising the soft, moist texture of the cake. Will try that next time. Thank you -- we really enjoyed this one! :) **Update** March '08 -- I've made this again and am bumping my rating from 4 to 5 stars. I based 4 stars on my personal tastes. I thought it was really good, but not quite 5-star; however, everyone else who has tried it thinks it's top shelf, especially with the caramel glaze I added. So, I'm going with the consensus -- 5 stars! I definitely would recommend dropping the oil and water back by a couple of tablespoons each. Still turns out extremely moist and the texture seems a bit more amenable to slicing. One point to emphasize (again) -- let the cake cool in the pan! It's so nice to find recipes that are not only delicious but ridiculously easy to make. Thanks again!
I made this as a b-day cake and people were coming back for 2nd and 3rd helpings. As recommended cut the oil down to 2/3 and the water to 3/4. I also made a citrus glaze for it (thought the carmel would make the cake too sweet). Citrus Glaze was 1/2 cup of powdered sugar, 1 teaspoon grated orange peel, & 1 1/2 to 2 teaspoons of orange juice. Perfect complement to a perfect cake!
GREAT-tasting and moist (it got the finicky hubby's stamp of approval)...AND WAY TOO EASY (if there is such a thing)! HOWEVER, please note: the 1st time I made this I took the advice of other reviewers, reducing the veg oil to 2/3C and the water to 3/4C and ended up with a CRUMBLY MESS! (I even used a bread knife and a "sawing motion" as others suggested, and it still fell apart). This time I followed the ORIGINAL recipe and the cake held together! (Imagine that!) (It IS very moist, tho, so the bread knife/sawing method helps). Made sure to mix batter thoroughly---crumbling all the cake mix clumps as I stirred---and once I filled the bundt pan with the batter, gave it a good couple of raps on the counter to get rid of the air bubbles. I used butter-flavored non-stick cooking spray, and suggest you wait 'til cake cools completely before removing it from pan. I also toasted the well-chopped pecans as another reviewer suggested (spread out on cookie sheet for 5 mins. at 350 degrees). Toasting them makes a difference! Thank you for sharing, Debbie...SO generous of you! And lastly...STOCK UP WHEN THESE INGREDIENTS GO ON SALE AT THE MARKET!!! ;-)
This is great but it is very rich. Need to let cool completely (at least 2-3 hours) before removing from pan-because the cake is so heavy the bottom will come apart. I used Carmel Frosting VI as others suggested but without adding pecans(cake has plenty). This was a hit!
A good cake but not a knockout. Somewhat too sweet. It doesn't cut well and the slices are very crumbly due to the frosting in the batter, which makes it heavy and moist inside. It was fast and easy to make.
Excellent cake recipe and EXTREMELY easy! I did decrease the oil to 1/2 cup after the first one and it's perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Praline Pecan Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 394
** Calories from Fat: 226
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