- 12
Ingredients
- 1 box butter pecan cake mix
- 4 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 carton coconut pecan frosting
- 3/4 cup chopped Texas pecans
- 1/4 cup (1/2 stick) butter, softened
- 8 ounces cream cheese, room temperature
- 2 3/4 cups powdered sugar (up to 3 3/4 cups for sweeter frosting)
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 325 degrees. Spray a 12-cup Bundt pan with flour-added baking spray.
Pour the cake mix into a large bowl. Do not follow the directions on box.
Add the eggs, oil and 1 cup water to the cake mix and beat with an electric mixer until smooth.
Add frosting to the batter and beat until evenly mixed. Stir in pecans.
Pour batter into Bundt pan and bake for 1 hour. Let cool completely.
To make the frosting, beat the butter and cream cheese together in a mixing bowl until smooth.
Continue beating mixture, gradually adding about 2 3/4 cups of powdered sugar. Taste test to make sure frosting is sweet enough; for a sweeter frosting, add additional powdered sugar; then add vanilla and beat until smooth.
Cover cake with frosting. Decorate with chopped nuts or top with pecan halves.