s a Bundt(R)).
Mix butter pecan cake mix, water, vegetable oil, eggs, bananas
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.
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.
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.
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 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.
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 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.
Combine the cake mix with water. Melt butter and add to mix, then add 1 egg and then pecans. Pour into greased and floured pan (9 x 13).
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!
Mix cake mix, eggs, milk and oil.
Add the can of frosting to batter (1/2 at a time).
Grease tube or bundt pan.
Sprinkle with pecans.
Pour batter on top of nuts.
Bake at 325\u00b0 for 1 hour. Cool 10 minutes and remove from pan.
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.
Prepare cake mix according to directions on cake box except add 1 extra egg and use milk in place of water.
Make 5 thin layers in 8-inch cake pans.
Bake according to directions on box.
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.
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Beat eggs, water and oil until blended well. Add cake mix and mix well. Add icing to batter and blend with a spoon. Bake in greased and floured tube pan 1 hour at 350\u00b0. Cool in pan at least 15 minutes. (You may use a Bundt pan.)