Butter Pecan Cake

I became acquainted with the “cake lady” in our community several years ago, and she taught me a few tricks of the trade before she went to be with the Lord.

She told me that when you are able to “take a short cut” when baking cakes, take it!

That’s just what I did with this delicious Butter Pecan Cake! I experimented with different flavors and ended up with this one. It smells wonderful when it is baking.

When I was doing custom cooking and baking, this original cake recipe was frequently requested.

I highly recommend this original Praline Icing recipe to go with the cake.

Ingredients

Butter Pecan Cake

• 1 box of Butter Pecan Cake mix

• 1 large box instant vanilla pudding

• 4 large eggs, room temperature

• 1 cup canola oil

• ¼ cup skim milk

• 1 cup minced pecans

• 1 cup sour cream

Praline Icing

• 1 cup light brown sugar

• 1/2 cup butter

• 1/4 cup milk

• 1 cup confectioner's sugar, sifted.

• 1 tsp vanilla

Instructions

Butter Pecan Cake

1. Mix first the butter pecan cake mix, vanilla pudding, eggs, oil, and milk together just until blended. 

2. Add pecans. Mix just until blended.

3. Add sour cream and fold in by hand.

4. Spray a bundt pan, 2-9 inch round or 3-8 inch round.

5. If you like, you can dust the cake with confectioner’s sugar.

6. Bake at 350 for 45-55 minutes.

Praline Icing Recipe

1. Sift the confectioner's sugar. If you don't sift it, the icing will be lumpy.

2. Bring brown sugar, butter, and milk to a boil over medium heat, whisking constantly.

3. Boil one minute.

4. Remove from heat. 

5. Whisk in confectioner's sugar and vanilla until smooth. 

6. Stir gently 3-5 minutes or until mixture begins to cool and thickens slightly. 

7. Drizzle over cake.