Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
Put half of cookie crumbs in bottom of 9 x 13-inch pan.
Put ingredients (except cookies and Cool Whip) in a large bowl and beat about 10 minutes.
Fold in a large container of Cool Whip. Pour on top of crushed pecan sandies and sprinkle remaining crumbs on top of filling and freeze.
Use only Betty Crocker Potato Buds. Make only 1
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
up coconut, 1 cup chopped pecan pieces and 3/4 cup
Mix first 4 ingredients together; beat 2 minutes, then add can of frosting. (Stir in; do not beat.) Pour into greased and floured tube pan. Bake at 350\u00b0 for 45 minutes or until tested done. Sprinkle with confectioners sugar or drizzle with caramel frosting.
Grease Bundt cake pan.
Coat with powdered sugar.
Add nuts in bottom of pan.
Mix cake mix, oil, eggs and water.
Mix well and add cake frosting, mixing well again.
Pour in pan and bake at 350\u00b0 for 55 minutes.
Serve warm.
Note: This recipe doubles very well. Every time
pread remaining batter evenly over pecan mixture.
(To make spreading
ugar.
Arrange apricot and pecan halves on top.
Add
Prepare cake as directed.
To prepare cream cheese frosting, drain the pineapple juices.
Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth.
Spread frosting on cooled cake.
Sprinkle with pecan pieces.
Place pineapple slices on top of frosted cake with a cherry in the middle of each slice.
Refrigerate overnight before serving.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
pread remaining batter evenly over pecan mixture.
Bake 30-33
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Heat oven to 350\u00b0. Grease a 9 x 13-inch pan. In a large bowl beat sugars and 1/2 cup margarine until light and fluffy.
Add vanilla and eggs.
Blend well.
Stir in flour, baking powder and salt.
Mix well.
Stir in chopped pecans.
Spread in pan and bake for 23 to 28 minutes or until inserted toothpick comes out clean. (I bake for only 13 minutes.
They burn easily.)
Cool completely. Frost.
Arrange pecan halves over frosting, if desired. Cut into 36 bars.
ver foil lining.
Place pecan halves, rounded sides down, on
Crush Pecan Sandies. Mix the Sandies with melted margarine. Press into a 9 x 13 pan. Bake at 375\u00b0 for 15 minutes or until lightly brown. Using a mixer, blend cream cheese, confectioners sugar and Cool Whip. Spread on cooled crust. Mix lemon pudding and milk. Spread on top of cream cheese mixture. Spread rest of Cool Whip over lemon mixture. Crush the remaining Pecan Sandies that you reserved and sprinkle on top of the spread Cool Whip.
Grease 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Blend cake mix with eggs and sour cream.
Spread 1/2 batter in pan.
Spread 1 box of dry coconut and pecan frosting mix.
Add remaining batter. Spread the other box of dry coconut and pecan frosting mix over batter.
Dot with stick of oleo.
Bake.