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.
n a bowl; let stand for 15 minutes.
Cream butter
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.
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.
Grease and flour a bundt pan. Mix cake mix, oil, water and eggs for 2 minutes. Add the rest of the ingredients. Bake at 350\u00b0 for 45 to 60 minutes. When cool, dust with powdered sugar.
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.
Beat cake mix, eggs, oil and water well. Fold in coconut/pecan frosting. Bake in Bundt pan in 350\u00b0 oven for 50 to 60 minutes. May drizzle confectioners sugar, milk and oleo icing over cake.
Mix all ingredients, including icing, and bake in Bundt pan at 350\u00b0 about an hour.
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.
ith mixer on low speed for 1 minute. Stop machine and
Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
Mix brownie mix, eggs, oil, water.
Add sour cram and coconut pecan frosting mix, spread in prepared pan.
Bake for 20 minutes.
Take out of oven and sprinkle with chocolate chips and chopped pecans.
Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.
Mix all ingredients except frosting, then fold in can of coconut pecan frosting.
Bake at 350\u00b0 until done.
br>Beat butter, sugar and coconut extract in large bowl with
and spread evenly.
Bake for 20 to 25 minutes in
br>Bake at 350\u00b0F for 30 minutes (or until toothpick
Cook pie crusts as indicated and cool.
Mix together coconut, margarine and pecans.
Brown in oven, then cool.
Beat together cream cheese, Eagle Brand milk, icing and Cool Whip.
Layer in pie crust and top with cooled coconut and pecan mixture.
Freeze until 1 hour before serving.
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.