For Pecan Cream Filling: A day before you make the cake, blend the sugar
undt(R)).
Mix butter pecan cake mix, water, vegetable oil, eggs
x 2 inch round cake pans with vegalene spray. Press
25.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars
Blend cake mix, oil, eggs and water.
Beat 2 minutes.
Pour half of batter into 13 x 9 x 2-inch pan (greased and floured). Make filling and pour over batter.
Pour remaining batter over filling.
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.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Mix eggs, oil and water. Add cake mix. Mix well, then stir in the can of frosting. Grease and flour a Bundt pan and sprinkle 2 tablespoons powdered sugar in the pan. Chop 1/2 cup pecans and sprinkle in the pan. Pour batter over that and bake at 350\u00b0 for 50 to 55 minutes.
Empty both mixes into mixer bowl; add eggs, oil and water. Mix on medium speed for two minutes.
Add chopped nuts and coconut and mix until well blended.
Pour into greased and floured tube or Bundt cake pan.
Bake 1 hour at 350\u00b0.
Remove from oven and cool in pan for 10 minutes on wire rack if possible.
Remove from pan and allow to cool completely.
Good with powdered sugar or whipped topping.
Combine cake mix with frosting then add eggs, oil, water and 1/2 c. pecans.
Grease tube pan well.
Sprinkle remaining pecans in bottom of tube pan.
Pour batter into pan.
Bake 55 to 60 minutes on 350\u00b0.
Cool cake before taking out of pan.
Mix first 5 ingredients and beat 2 minutes.
Bake in a greased and floured Bundt cake pan at 350\u00b0
for 40 to 50 minutes.
Cool and glaze.
Mix cake mix, frosting, eggs, oil, water and pecans with mixer. Bake in Bundt pan at 350\u00b0 for 45 minutes or until done.
Blend all the ingredients with mixer.
Use a Bundt cake pan that has been sprayed with Pam and sprinkled with powdered sugar. Add 1/4 cup chopped pecans in bottom of pan before pouring in batter.
Bake at 350\u00b0 for 50 to 60 minutes.
(Other canned frostings can be substituted, such as buttercream, cream cheese, etc.)
Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
Preheat oven to 325\u00b0F.
Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
Pour into well-greased Bundt pan.
Bake 45 minutes or until cake tests done in the center.
Mix cake mix, eggs, oil, water and frosting in mixer for 2 minutes.
Pour into greased and floured Bundt pan.
Bake at 325\u00b0 for approximately 1 hour or until brown.
Cool in pan 30 minutes before turning out cake.
Mix cake mix and icing together.
Add eggs, oil and pecans. Pour into greased and floured tube cake pan.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Bake cake as per directions on box.
When cake is removed from oven, poke holes with the end of a spoon.
Drizzle the sweetened condensed milk on top of cake.
Sprinkle pecans (amount at your discretion) on the cake after all milk has been poured on cake. Top cake with Cool Whip; sprinkle with pecans and Heath bar pieces. Refrigerate.
Preheat oven to 350\u00b0F.
Mix the cake mix as directed on box (do not overbeat).
Bake in three layers (approximately 20 minutes) in greased and floured pans.
Cool in pans for 10 minutes then remove to rack and cool completely before frosting.
Mix the pudding and milk together until it starts to thicken. Fold in the Cool Whip.
Add the nuts and vanilla.
Frost the cake This makes a lot of icing so be generous between the layers and icing the cake. Store in the refrigerator.
Mix cake mix and frosting mix together.
Add oil, water and eggs.
Bake in Bundt pan at 350\u00b0 for 40 to 45 minutes.
Add eggs, milk and oil (or applesauce) to cake mix.
Mix with fork. Add frosting, 1/3 at a time, with electric mixer on low speed.
Grease and flour tube pan. Spread the chopped nuts on bottom of pan; pour batter over nuts.
Bake at 350\u00b0 for 55 to 60 minutes. Remove from pan.
Gets better each day!