oconut and pecans.
Divide icing between the layers, spreading it
Mix all ingredients together except butter pecan icing.
Fold it in last. Bake at 350\u00b0 for 55 minutes.
Ice with bought caramel icing.
Mix yellow cake mix according to directions on the box.
When mixed, add the can of coconut/pecan icing to the batter.
Scrape batter into a
bundt pan that has been greased and floured.
Bake as directed on the box of cake mix.
Test with a toothpick or cake tester to see whether it is done.
Let stand in pan for 10 minutes.
Turn out on a rack to cool.
No frosting necessary.
Preheat oven to 350\u00b0.
Open cake mix; put it in the bowl. Add water, eggs and oil.
Add the coconut pecan icing into cake mix; stir until completely mixed up.
Pour the mix in a 9 x 13 pan.
Bake 30 to 45 minutes; ovens vary.
Let the cake cool completely, then ice the cake with the Cool Whip.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
Beat cake mix, milk, eggs and oil together. Add can of coconut pecan icing and mix well. Add pecans. Grease and flour a Bundt pan. Bake at 340\u00b0 for 45 minutes, then turn the oven down to 315\u00b0 and bake for 25 more minutes. Do not open the door during the first 45 minutes.
op of cake.
Arrange pecan halves around top edge.
Grease pan.
Sprinkle with powdered sugar.
Sprinkle chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water. Mix for 2 minutes until smooth.
Add icing to batter; mix well and pour into pan on top of pecans.
Bake at 350\u00b0 for 55 minutes or until brown.
Prepare cake by directions + 1 egg. Add icing to mix; beat with mixer. Spray large Bundt pan with nonstick spray. Sprinkle with confectioners sugar (or granulated). Pour mix into pan. Cook 1 hour at 350\u00b0.
Mix together cake mix, water and icing.
Add eggs, one at a time.
Beat well.
Add oil and mix well.
Bake at 350\u00b0 for at least 1 hour in Bundt pan.
To test, insert toothpick into cake. Cake is done when toothpick comes out clean.
Mix all of the ingredients.
(Yes, the icing goes into the batter.) Spray a Bundt pan with cooking spray.
Pour into pan and bake at 350\u00b0 for 55 to 60 minutes.
Cool cake in pan about 10 to 15 minutes.
Then enjoy.
Grease pan (I spray with Pam) and sprinkle with powdered sugar.
Sprinkle chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water.
Mix for 2 minutes or until smooth.
Add icing to batter; mix well and pour into pan on top of pecans. Bake at 350\u00b0 for 55 minutes or until brown.
(I use the toothpick test.)
Tube pan, Bundt pan or sheet cake pan may be used.
This cake is so good and so easy.
Enjoy.
Grease Bundt or tube pan and dust with powdered sugar on the bottom of pan. Sprinkle chopped nuts also in the bottom of the pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Stir icing into cake batter and mix well. Pour batter into pan on top of pecans and powdered sugar. Bake at 325\u00b0 for about 55 minutes or until done. Let cool for at least 20 minutes before turning onto cake plate.
Preheat oven to 350\u00b0. Beat the cake mix, oil, eggs and milk 2 minutes. Add icing to batter and mix gently. Spray tube pan. Place pecans in the bottom of the pan, then add the batter. Bake 1 hour at 350\u00b0. Let set for 10 minutes, then remove from pan and allow to cool.
Mix cake mix, eggs, water, oil, pudding mix and sour cream together really well.
Then stir in icing.
Cook in greased and floured bundt pan at 350\u00b0 for 45 minutes to an hour.
Mix all ingredients, including icing, and bake in Bundt pan at 350\u00b0 about an hour.
Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured Bundt pan at 350\u00b0 for 35 to 40 minutes. Cool in pan 10 to 15 minutes. Remove cake from pan and allow to cool completely. Ice with whipped cream and top with shredded coconut.
Mix cake mix according to directions on box.
Add coconut pecan icing and 1/2 cup sugar.
Stir well.
Bake in 2 greased and floured cake pans at 350\u00b0 for 35 to 40 minutes.
Cool completely. Ice with whipped cream and top with coconut.
Roll
crescent\trolls thin on cookie sheet.
Pour Eagle Brand milk
over\tthis,
then
coconut pecan icing mix.
Melt oleo. Pour on top.
Bake 15 to 20 minutes at 350\u00b0.
Follow directions on cake mix box.
Bake as directed. When cake is done (while hot), punch holes in cake and pour Eagle Brand milk over.
When cake is completely cool, ice with caramel pecan icing.