Butter Pecan Cake

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Butter Pecan Cake

Recipe Information
Description: Tube/Bundt Cake Source: Karen "Sissy" Wommack Serves/Makes:1 cake Ingredients 1 box Butter Recipe Yellow Cake Mix 1 can Coconut Pecan Frosting 3 eggs 3/4 cup (175 ml) vegetable oil 1 cup (225 ml) milk baking spray with flour Preparation Preheat oven to 350 degrees (175 C.). Spray a Bundt or tube cake pan with baking spray with flour. Mix all the ingredients together well. Pour into the prepared cake pan. Bake for approximately 1 hour or until done. Cool on a cooling rack for about 10 minutes, then remove the cake onto another cooling rack and completely cool and put on a serving dish. If you want to, you can put a glaze on this or just eat it plain or sprinkle with powdered sugar. Comments This is a really moist cake, and keeps well. If your oven bakes fast or if you use a dark coated cake pan, turn the oven down to 325 degrees and cook until done. I was eating breakfast this morning with my friend, Linda Story and her parents, Joe Bill and Lou Nell Engish, and they shared the recipe with me and I wrote it on a napkin from Lou Nell's recipe on her napkin. Enjoy!

Recipe Information

Description:: Tube/Bundt Cake

Source:: Karen "Sissy" Wommack

Serves/Makes:1 cake

Ingredients

1 box Butter Recipe Yellow Cake Mix
1 can Coconut Pecan Frosting
3 eggs
3/4 cup (175 ml) vegetable oil
1 cup (225 ml) milk
baking spray with flour

Preparation

Preheat oven to 350 degrees (175 C.).
Spray a Bundt or tube cake pan with baking spray with flour.
Mix all the ingredients together well. Pour into the prepared cake pan.
Bake for approximately 1 hour or until done.
Cool on a cooling rack for about 10 minutes, then remove the cake onto another cooling rack and completely cool and put on a serving dish.
If you want to, you can put a glaze on this or just eat it plain or sprinkle with powdered sugar.

Comments

This is a really moist cake, and keeps well. If your oven bakes fast or if you use a dark coated cake pan, turn the oven down to 325 degrees and cook until done.

I was eating breakfast this morning with my friend, Linda Story and her parents, Joe Bill and Lou Nell Engish, and they shared the recipe with me and I wrote it on a napkin from Lou Nell's recipe on her napkin. Enjoy!