Bundt(R)).
Mix butter pecan cake mix, water, vegetable oil, eggs
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.
Preheat oven to 375 degrees.
Stir the Butter Pecan Cake Mix, Oats and Brown Sugar together.
Add the oil and eggs and mix until incorporated.
Add the Pecans and mix until evenly distributed.
Using a small ice cream scoop (1 Tablespoon size) place dough on a cookie sheet lined with parchment paper. Flatten each cookie slightly.
Cook at 375 degrees for 8 minutes.
After removing from oven dust with powdered sugar.
Pour the peaches and juice of two cans in a 9x13 pan.
Sift the cake mix over the peaches.
Pour the melted butter over the cake mix.
Pour the peaches and juice of third can on top of butter and cake mix.
Sprinkle the coconut and nuts on top.
Bake at 350 degrees F for 40 minutes or until brown and bubbling.
rosting:
Melt 2 tablespoons butter in a large skillet. Add
Melt 3 tablespoons butter in a 13x9x2 inch baking
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.
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.
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 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.
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.)
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, frosting, eggs, oil, water and pecans with mixer. Bake in Bundt pan at 350\u00b0 for 45 minutes or until done.
Grease a 9 x 12-inch pan.
Stir together margarine, 1 egg and cake mix.
Then press into bottom of pan, leaving slight edge all around.
Then blend together 2 eggs, cream cheese and confectioners sugar.
Pour over first mixture.
Then sprinkle with pecan chips.
Bake at 350\u00b0 for 30 minutes.
Don't use butter brickle cake mix.
Mix all ingredients together (do not use electric mixer) and pour into well-greased Bundt pan.
Bake at 350\u00b0 for 50 minutes. Cool at least 30 minutes before turning out of pan.
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.
Mix chopped dates and half of pecans with half box of dry cake mix.
Set aside.
Add eggs, brown sugar and water to other half of cake mix.
Beat well; stir in other half of cake mix.
Bake in a greased and floured jelly roll pan at 350\u00b0 for 20 minutes.
When cool, spread with a can of butter pecan frosting mix.
Top with pecans.
Preheat oven to 300\u00b0.
Mix first three ingredients and press into a 9 x 13\" pan.
Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
Sprinkle with pecan chips.
Bake for 55 minutes or until cake tests done.
Cut into bars when cool.
Mix all ingredients together except butter pecan icing.
Fold it in last. Bake at 350\u00b0 for 55 minutes.
Ice with bought caramel icing.
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!