Description
This Butter Pecan Cake is a delicious treat, perfect for any occasion!
Ingredients
Scale
- 1 box Butter Pecan Cake Mix (Can swap with yellow cake mix)
- 1 can Coconut Pecan Frosting (Alternative: cream cheese frosting)
- 3 large Eggs (Can use flax eggs for vegan option)
- 1/2 cup Vegetable Oil (Melted butter can be used)
- 1 cup Milk (Substitute: almond or soy milk)
- 1 cup Chopped Pecans (Alternative: walnuts)
- 1 can Sweetened Condensed Milk (Creates the luscious sauce)
- 1/4 cup Butter (for sauce) (Adds richness to glaze)
- 1/2 cup Additional Chopped Pecans (for sauce) (Boosts flavor)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cake mix, frosting, eggs, vegetable oil, and milk. Mix until smooth and fluffy.
- Fold in the chopped pecans and pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes. Poke holes in the surface using a wooden spoon handle.
- In a saucepan, melt the butter. Stir in the sweetened condensed milk and heat until combined and warm.
- Remove from heat and mix in the additional chopped pecans. Pour the glaze over the cake, letting it soak into the holes.
- Let the cake cool completely before slicing and serving.
Notes
- This cake is rich and decadent, perfect for special occasions.
- For a vegan version, use flax eggs instead of regular eggs.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg