Toasted Butter Pecan Cake Recipe

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Most Helpful Positive Review

Jun 25, 2007

Wonderful cake! I didn't have 3 layer cake pans, so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process, but don't! Toasting the pecans in butter is what gives this cake its unique, irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list!

—Carole R.

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Most Helpful Critical Review

Jan 19, 2009

Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again.

—Sharon

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14 Ratings

Sep 22, 2003

This is a very good cake. Do not overbake or I think it would be dry. The icing tastes like butter pecan ice cream, the heavy cream gives it that flavor.

—cookinfor8

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Apr 09, 2005

This cake was absolutely delicious. I love Butter Pecan icecream, and this cake tasted very much like it. I used store-bought icing instead, just to make it a little more simple. (1 pk. Butter cream frosting, 2 pks. Cream cheese frosting) With the icing, by mistake, I used two different brands of Cream Cheese flavor, I used Betty Crocker and Duncan Hines, so you might like to try that. The cake is so delicious!

—USER6

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Mar 11, 2009

This recipe was alright. I think I may have overbaked it just a little because it did end up being pretty dry. The frosting was so so. Just a sidenote, in your ingredients list you have baking powder but in the procedure you said to mix baking soda; I wasn't sure so I used baking powder. This may have had something to do with it. Also, I have a cake recipe that calls for 4 tsp. of baking powder and this one only calls for 2. This may also have soemthing to do with it.

—Amber

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Dec 26, 2008

This is by far the best cake I have ever had. I made it for the first time last Christmas and have made it on special occasions since. My dad also says this is the best cake he's ever had.

—Ann

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Oct 24, 2008

I actually found this recipe on another site when I used it, but it's the exact same thing, and it is SO good. The cake is very dense and moist. When I made it I made a 12x2" square cake. It was a little difficult to level with the pecans baked into it but I managed! I frosted this with from scratch maple cream cheese frosting and it is to die for :-9

—Caitlin

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May 02, 2011

this cake was very dry

—ZZZSALTS

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Nutrition

Calories
269 kcal
13%

Carbohydrates
34.3 g
11%

Cholesterol
49 mg
16%

Fat
14.1 g
22%

Fiber
0.9 g
3%

Protein
2.7 g
5%

Sodium
142 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Toasted Butter Pecan Cake

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 269
Calories from Fat: 126

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 6.3g 31 %
Cholesterol 49mg 16 %
Sodium 142mg 6 %
Potassium 59mg 2 %
Total Carbohydrates 34.3g 11 %
Dietary Fiber 0.9g 3 %
Protein 2.7g 5 %
Sugars 25.4g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 5 %
Iron 8 %
Thiamin 13 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 4 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.