Wednesday, November 14, 2012

Southern Pecan Praline Cake with Butter Sauce


I'm gonna start this recipe by saying I am nuts about nuts.  Alright now, get your brains outta the gutter!  I'm talking about pecans and walnuts and macadamia - you name it.  But my absolute favorite is the pecan.  And if you love pecans like I do, then ooohhh doggie, you are in for a treat!  This cake is full of pecan flavor and the sauce just takes this cake over the top.
And did I mention it starts off with a boxed cake mix and you put a tub of frosting in the cake batter?   This ain't your ordinary cake.  Every bite packs such amazing flavor that you will not believe how easy it was to throw together.
Ingredients:
FOR THE CAKE
1 (15 0z) box Butter Pecan Cake Mix
1 (16 0z) tub Coconut Pecan Frosting
4 eggs
3/4 cup oil
1 cup water

1/2 cup chopped pecans

FOR THE SAUCE:
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
 1/2 cup chopped pecans (optional)


butter not pictured
 Directions:
Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick cooking spray.
I know I say this all the time but it bears repeating for the new cooks out there, I love the nonstick spray that has flour in it for baking.
In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
 Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too!
 
I just dump it all in there then let the mixer do the work.
Once it's all combined, stir in 1/2 cup chopped pecans.
I love the smell of this batter..mmmm.
Pour batter into greased baking dish.
Bake for about 40 minutes.
As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown.  And if you insert a toothpick into the middle it should come out clean.
This cake is perfectly good just like this.
It is moist and yummy.
But we're gonna take it up a notch with some butter sauce.
In a small pot over medium heat, melt 2 tbsp. butter.
Pour in can of sweetened condensed milk with the melted butter and stir.
Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
Stir again then take off heat.
Then spoon this deliciously yummy sauce over individual slices of cake.
I pour the sauce over the individual slices instead of just pouring it over the whole cake because I love to be able to scoop up some of the sauce off my plate as I eat it and I don't want the sauce to just become part of the cake. 
But if you are feeding a crowd, it may be easier to pour the sauce over the entire cake before serving.  This sauce takes this cake from yum to yowsers!
Cook's Note: You can also make this in a bundt pan. Bake for about 50 minutes.

Enjoy!
Printable Recipe Here


124 comments:

Rustown Mom said...

Good grief I think I just gained 5 pounds looking at that! Might have to make that one real soon...and I LOVE nuts, too. But pecans are ridiculously expensive right now. Thanks for nothing Mr. Drought! Cute kitchen helper you have there...

Anonymous said...

Im going to try this. :-) this looks amazing. Thanks for sharing.

Connie W said...

This looks REALLY good with one exception -- my family does not like coconut. Do you have any suggestion for a substitute frosting to use in place of the coconut pecan?

Jessica@AKitchenAddiction said...

My dad loves pecan cakes! I'll have to make this for him!

The Country Cook said...

Thank you for the sweet comments everyone! Always love hearing from you!! Connie - unfortunately the coconut pecan frosting is essential in this. It gives it so much flavor & moistness. I can tell you that my husband (who does not like coconut) ate it & had no idea it was even in there! And I took it to a potluck recently and several people asked me for the recipe & when I gave it to them, they were surprised that coconut pecan frosting was an ingredient! And one of those ladies is a very savvy baker and she said she knew there was something she just couldn't put her finger on in the taste. Guess what? It was coconut! :)

Leah Walker said...

Oh my, I've been following your blog for a couple days, and just wanted to tell you THANK YOU! I don't remember how I came upon it, but I'm so tickled pink that I did! I made the red velvet poke cake last night and I am now officially addicted to any cake that has the word "poke" in it! Thanks again for sharing all these wonderfully easy things! Will be making the chicken/tater tot cass. this weekend:)

blessednana said...

I love your recipes!!! I have copied so many of them, and the ones I have made are wonderful. YUM

JMD said...

That is one pretty tasty looking cake.

Anonymous said...

Pat yourself on the back!! This is brilliant and in a year of pecan shortage this is going to substitute for out pecan pie this season.

katie bullion said...

I been making this cake for a while minus the sauce. Warm the icing up in the microwave for about 45 seconds (my microwave is strong) & pour it right in. This is one delicious cake. Definitely have to make the sauce next time. Thanks Brandie for all the great recipes you share with us. Keep on posting them.

The Country Cook said...

Now y'all know how to make a girl's day! Thank you so much!! I really hope you love this recipe as much as we do! Katie - I don't warm the frosting up at all. It scoops right out of the tub and mixes just fine with the batter as is. I hope you like this with the sauce when you make it again! Thank you again for your comments! :)

Pushindazees said...

Just one question. How do you manage not to eat half the tub of frosting before you get it into the cake batter??? OMG, this looks soooooo good!

Jane Hyden said...

I am definitely going to make this when someone is coming to visit or maybe when I have to take a cake to someone for dessert. I wouldn't be safe having it alone in my house with me because I could feel my hips expanding as I was reading the recipe....imagine what they would do if I was eating it!!! Anyway, I'll be trying as soon as the proper occassion presents itself....like Hunting Season has begun and "let us eat cake"

Monica Tamagri said...

Wow!!! Im Happy that I stumbled across your blog... You have just made my day.. I have just recently started back to work and thought how am I go to still cook for my girls without slaving in the kitchen... Well The Country Cook is the answer... Thank You, Thank You... :)

The Better Baker said...

Oh Sweet Sister (I do mean that literally!=) thanks for another yummy yummy cake recipe. You are Da Cake Queen for sure! I have never heard or read a recipe like this before. YUM-OOOOOO!

Lisa/Fresh Eggs Daily Farm Girl said...

I am always looking for new recipes. This looks really good! I would LOVE for you to come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/11/farm-girl-blog-fest-9.html

Lisa
Fresh Eggs Daily

PatsyB said...

I saw this on your blog yesterday and made it when I got home from work. We ate a piece after dinner, hubby had another piece for TV, and then breadfast with coffee. Tonight, we finished off the cake except for one piece and my husband has claims on it for breakfast with coffee. We have a house guest that HATES coconut and never even realized there was coconut in it!! I actually like it just as much without the sauce on top. It's moist, wonderful flavor and is great for anytime of the day. This will go in my list of favorites! I have already bought the stuff to make it again! Thanks for sharing the recipe! NOW, who is going to pay for my new stretch pants???

Anonymous said...

Sounds awesome! Question - if I take this to my in-laws' for Thanksgiving, should I make the sauce but keep separate, then reheat and pour over before serving after we get there? Will it get too mushy if I pour it over ahead of time?

The Country Cook said...

So happy y'all like this one!! Anonymous - since you are going somewhere where you can heat the sauce up before serving, I would put the sauce in a microwave safe container, then warm it up before serving. This cake is fine at room temperature but I think it is even yummier when you pour the warm sauce over top before serving. :)

Julie Calhoun, Augusta, Ga. said...

This cake is baking in the oven as I type! I can't wait to surprise my family today with this scrumptious recipe!!! Thanks for sharing! PS: The smell while it's baking is oh so yummy!!!! My mouth is watering RIGHT NOW! :-)

kay said...

I am baking this cake as we speak! I can not wait to taste it, and i hope the family enjoys it!! I'll post later.Happy Thanksgiving everyone!!

Anonymous said...

This dessert was a HIT during my holiday festivities.
The butter sauce takes this cake to another level!!!
This will definitely be a staple recipe for my family to enjoy year after year!!!!

Anonymous said...

Made this for Thanksgiving dinner and it was a big hit, everyone loved it and requested it to be on the menu again next year. I spread the butter sauce on the entire cake rather than on individual pieces. Thanks for a great recipe. I was thinking this recipe might also be good in a German chocolate cake mix.

Anonymous said...

I want to thank you for this recipe. I cook all the dinners and special events for our church and today was a women's event and I made this as one of the desserts and it was a big hit! There is a grouchy lady who is not very kind and when she ate this cake she smiled and asked for another piece. Got me to thinking how much of an effect food really does have on people.

makingvanilla.com said...

Pinned!

Donna Kinley said...

Adding ing. to my gro list ...plan on making this for our church family Christmas get-together next Sun..can not wait. Normally pecans are a luxury item..but I just happen to have about 3full bags in the freezers..I just live it when I don't have to skimp on the pecans.

Anonymous said...

Omg this looks soooo yummmy...one question do you wait till the cake cools down before adding the sauce or do you eat the cake warm with the sauce.....love your blog...jasmine

Sraem said...

What makes a butter pecan cake mix different from a butter cake mix? I have a butter mix. Don't ever remember seeing butter pecan mix at the store. Is there something I could just add to the butter? THANKS

tammy said...

This recipe was delicious, but I found it impossible to find any store that carried the Butter Pecan cake mix. I had to order from a private company and then had to order a minimum of 6. I tried Walmart and every other market.

Anonymous said...

You, ma'am, for no reason in particular...are awesome! I am going to try this recipe. I am a decent country cook, but as a guy, I cannot bake to save my life, but I think you and this recipe may be my shot at a second chance at baking!

AC

Amber said...

My family LOVES every single recipe Ive tried from you and I know this cake will not disappoint either. I am going to make this one right now... Thank for sharing :)

Laura said...

I can't find the cake mix anywhere. Can u use just a butter flavored cake mix?

The Country Cook said...

I will say that I have only ever made this with the Pecan Cake Mix. So truthfully your guess is as good as mine whether it will be yummy with another kind of cake mix. The pecan cake mix has such a unique flavor that I just don't know how this will turn out with another flavor. If you try it, I'd love to know how it turns out for you!

Kari Lindsay said...

Oh Brandi...You had me at "dump a tub of coconut pecan frosting" into the cake batter!

onmywaytobeauty said...

This cake is wreaking havoc on my weight loss goals! I've already eaten two pieces. It's incredible. Is the sauce supposed to be thin (like milk) or thicker (like a glaze)? I couldn't seem to get it to thicken, no matter how long I let it cook. It was still phenomenal, though! The sauce soaked into the cake and... mmm! I better quit, before I talk myself into another piece! Thanks for sharing the recipe!

angela linnear said...

This a great recipe. Something quick to bake and has a great taste. And the glaze with thepecans makes it extra special, if you like nuts.

Anonymous said...

This looks so yummy! I think I might try adding a little cinnamon to the icing mixture! :)

Anonymous said...

I have this cake in the oven right now! I will let you know how it turns out.

Miss Beverly said...

This was a birthday cake for the pecan-loving boyfriend's 30th birthday, and it came out so beautiful and delicious. I was scared of the sweetened condensed milk because I hate the flavor but a few minutes stirring over the heat with the butter and then the pecans and it became a delicious sweet sauce with no trace of its origins. I used your example and baked in glass rather than metal and it prevented my temperamental bottom-burning oven from ruining the cake. Another hit, thank you!

Anonymous said...

I found your Cheesy Chicken Tater Tot Casserole recipe a few months ago and finally got around to making it today. But while I was digging up the recipe before my run to the grocery store, I started poking around at your other recipes, and I just couldn't pass this one up. So I bought the ingredients for this as well, and made it after dinner tonight. OMG, YUM!!!! Just amazing. I did make a bit of a tweak to the sauce, though - I realized as I was putting it together that it appealed to me b/c it reminded me of one of my favorite restaurant desserts, Applebee's Maple Butter Blondie. So on a whim, I added some more butter (another 2-3 Tbsp, I think) and then around 1/2 cup of maple syrup. It turned out so similar to their sauce - we all just loved it! Applebee's serves theirs with vanilla ice cream and pours the sauce over that, too. I think I may have to try that next time!

Donna Turner said...

I am wondering how this would be as a poke cake letting the butter sauce ooze down into the cake? I want to take this to work and think it would be easier to have the sauce already on the cake. What do you think?

Anonymous said...

I made this with a German chocolate cake mix and it was great... I think I will try doing it as a poke cake next :)

Anonymous said...

I am making this tonight to take to work tomorrow as a treat. Not going to be really feasible to keep the sauce heated for pouring over individual slices. Any thoughts or ideas on maybe doing the "poke" type cake or just pouring over the top as a glaze? Should I wait til in morning or go ahead and do it tonight? Help!

Brandie @ The Country Cook said...

I think that should work just fine. It will be great as a poke cake or even just drizzling it on top :)

Brandie @ The Country Cook said...

Sounds amazing!

Brandie @ The Country Cook said...

Donna, sorry I am so late in seeing this. I hope it worked out good for ya. But yes, a poke cake or even just drizzling it on top would be great!

Brandie @ The Country Cook said...

That is so great to hear Beverly! Thank you for letting me know!

Brandie @ The Country Cook said...

Thank you for letting me know how it turned out with the German Chocolate Cake. Sounds really good!

Anonymous said...

I just made this this evening for my husbands birthday because he is a butter pecan LOVER! We have had the butter pecan cake mix and store bought icing before and it was really good. So I could wait to make this with these variations. It was WONDERFUL!!!! It is amazing how something so SIMPLE could taste this good. I think I will try it as a poke cake next too. I was worried that since it is so watery that it may make the cake mushy. Anyone tried it as a poke cake yet?

Amber Reilly said...

I just found your blog and have enjoyed looking at all of your recipes. My question is this : does the coconut pecan frosting play an integral part in the flavor of the cake or can I substitute another flavor since I am allergic to coconut and would like to be able to enjoy this with my family.

Brandie @ The Country Cook said...

Hi Amber! Oh no! I'm so sorry to hear that you are allergic to coconut. It really is a big part of this cake. I wonder if you could make your own pecan frosting but without the coconut? and add that to it. I don't know if you want to go through all that trouble though and I'm not sure how much it would change the consistency. Or you could try making this cake without the frosting and then while warm, poke small holes in the cake and add the sweetened condensed milk on top followed by chopped pecans. It won't taste exactly the same but I'm sure it would still be pretty yummy!

Brandie @ The Country Cook said...

Thank you so much!! This would be great if you poked holes and poured the sweetened condensed milk on top. :)

Anonymous said...

can you use individual servings of the sauce and maybe put it in the fridge for a while. Will this keep for a couple of days to heat just what you need at the given time?

ReneƩ said...

Does this need to be made in a glass dish? I wanted to make it to take and I have a great "carrier" cake pan where you bake & take, but it is metal. By the way, I LOVE your site and have made so many of your recipes! Thank you!!

Sue said...

I make a cake similar to this but use jarred caramel sauce over it...super easy and sooooo good. I will have to try this with the pecans. As for the coconut you can't even tell it is in there, no one in family even noticed.
Thanks for posting, I am new to your site and just love it.

Anonymous said...

I am going to try this cake with yellow cake mix and homemade cream cheese icing.

Brandie S. said...

Haha Kari!

Brandie S. said...

Renee, that shouldn't be a problem at all. I have a carrier cake pan that is metal and it turns out fine. As long as you spray it really well with nonstick spray :)

Brandie S. said...

Would love to know how it turns out for you!

Brandie S. said...

Ooooh caramel, sounds heavenly! And thank you for mentioning about not being able to taste the coconut. I tell people that all the time. The frosting really just adds great flavor but no one ever can usually detect the coconut. :)

Anonymous said...

I just bought the stuff at walmart to make this later today. I can't wait. It looks so good.

Karen

Anonymous said...

I am going to try this recipe too , but my Mom takes the can of condensed milk and boils the unopened can for 2 hours ( making sure the can always has water over it ) this makes a thick caramel , and then add the nuts and butter to it . I think it will be even better ... Thanks for crashing my diet yet again , but can't wait to try it ;)

Anonymous said...

I made the cake today...I had to bake it for 50 minutes, it was not done at 40 mins....but one question....do you refrigerate the leftovers??? I am going to since it has sweetened condensed milk in it...and I will try a piece after supper...thanks for the recipe

Anonymous said...

How long should the cake cool if pouring sauce over entire cake? Sounds so yummy; can't
wait to try. Thanks.

Anonymous said...

Couldn't find the Butter Pecan cake Mix, but had already bought all the other ingredients, so I went ahead and tried it using a yellow butter cake mix and it was delicious! got rave reviews from my guests!

Kris Coplan said...

I can't find the Butter Pecan Cake Mix either, so I guess I will try the yellow cake mix.

Anonymous said...

I made this cake a couple of days ago. Turned out perfect. My husband says this is his new favorite cake. Thanks for sharing.

Anonymous said...

I can't have coconut, so just use a butter cream frosting and some pecans to the frosting?

Donna V said...

good looking I will try this

Anonymous said...

Made it .... Loved it ....

Anonymous said...

IT IS BEYOND DELICIOUS!!

Unknown said...

This was sooooo good but with the price of pecans it is a bit pricey, so definitely a special occasion cake. Try it you certainly will not be disappointed!

Jane Walden said...

I can not find the Butter pecan cake mix. Do you have any suggestions?

Brandie S. said...

Hi Jane. Just use a yellow cake mix. It won't taste exactly the same but that's really the only other substitution I could offer. If you can find some pecan extract, you could add about a teaspoon and a half of that to the batter to get it to come close to the butter pecan cake mix flavor.

Brandie S. said...

Thank you for coming back to let me know! :)

Raime Wilson said...

OH My-Lanta!! My house smelled SO good while this cake was in the oven..which it almost didn't make it to the oven because the batter is delicious by itself!! Made this for my husband who will be home tonight after a week away for work but he had better hurry it up or there won't be any cake left. Thank you so much for this recipe the cake is delish =)

The Hardee Party said...

My children ask for this cake instead of birthday cake for their birthdays. Thank you for the recipe.

Anonymous said...

Sounds so good! If I make this as a bundt cake, can I drizzle over the whole cake as a glaze? Or will it all pool at the bottom?

pat said...

This looks awesome, and using a cake mix makes it even better! I am always looking for recipes that I can make gluten free, and I will definitely try this one with a gluten free mix. Thanks for posting!

Teresa Ambra said...

This recipe looks amazing. I've pinned it! :) Thanks for sharing it at the Weekend Potluck!

Barb Gotski said...

Oh my Lord!! This cake was divine!!! I will be making it again, and again. I love the fact that it doesn't taste like a boxed cake mix... Just the right add-ins, the perfect sauce to spoon over the top.. Brandie, thank you for sharing this recipe.. Love it!!!

pbayly said...

I have a request to make this cake for one of the cakes in a 3 tier wedding cake. Do you think the sauce will be ok to put some between the split layers in the one cake and then ice with a butter cream icing?

Anonymous said...

Does anyone know if Betty Crocker even still make the Butter Pecan Cake Mix? Went to our 2 grocery stores and neither one had it. Is there a way of finding out? I went to the Betty Crocker site and tried sending in the question.

Brandie Skibinski said...

Yes they do. I just bought a box at my local Wal-mart last week. You could ask your store manager about ordering it for you. But if all else fails, you could use french vanilla instead but you do lose some of that buttery-pecan flavor. Hope that helps!

Brandie Skibinski said...

Oh goodness, this might be a tricky one to do that with. You might be able to, I would just worry about the stability of the layers with the sauce in between.

Brandie Skibinski said...

Thanks so much for the thumbs up Barb!!

Anonymous said...

Just made this. It's really good! Thanks for the recipe. And to the above I used Betty Crocker's Butter Pecan Cake Mix and found it at Wal-mart.

Anonymous said...

omg I just Love Love Love this recipe, simply amazing, and I love love love your creativity, You Rock!!!

Trish Moore said...

This is what I call my caramel cake. I make it in a bundt pan and use a Vanilla nut butter glaze but the cake is the same! Moist, delicious and sooo easy! My recipe calls for 1 cup of oil but I only use 3/4 cup. This is my husband's absolute favorite cake!!

Trish Moore said...

It is still available though my grocer rarely carries more than a few boxes. I get it at Ingle's and Bi-Lo

Trish Moore said...

I would think that you could use a yellow cake mix and put a little pecan extract and a tiny bit of coconut extract and get the same result. Maybe not "quite" as good as the original cake mix but if you haven't had them that way, you would probably love it!

Anonymous said...

I made this awhile ago and it was delicious! My whole family loved it. The glaze/frosting reminded me of the Applebee's Blonde Brownie Sauce....yum!

Anonymous said...

Can anyone tell me if this cake needs to be refrigerated afterwards? Im making it for all the guys hubby works with and wont be delivering it till tomorrow.
Thanks

Anonymous said...

just made this in a sunflower bunt pan and it came out beautiful!!! I had just enough batter left over to put in a mini bread pan and we sampled from that tonight and it is wonderful! will make the sauce for it tomorrow and put on each slice as you recommended. I found my butter pecan cake mix at walmart.

thanks for the great recipe,
Lisa

Mary Woodard said...

I found the cake mix at Walmart but I had to get the icing at Kroger.

Anonymous said...

I got both the cake mix and the frosting at Food Lion.

Brandie Skibinski said...

Thanks so much Trish!

Brandie Skibinski said...

Thank you so much for coming back to let me know Lisa. So happy you loved this one!

Brandie Skibinski said...

I don't refrigerate this cake. If it were going to sit out longer than a day, then I would probably refrigerate it.

Brandie Skibinski said...

Awww shucks - thank you so very much!! :)

Sunshyne BossChick said...

I made this cake before and everyone loved it. Today I mistakenly used fat free evaporated milk and didn'tnotice tip after pecans were added. Anybody have a quik no-waste remedy?

Anonymous said...

I so want to make this cake...but I can't find that flavor of cake mix anywhere in the Northwoods of Wisconsin!!! Guess I'll just have to wait until we go to Milwaukee and check it out down there ;(

Anonymous said...

I'd make it after arriving!!

Jaye6687 said...

To Anonymous...have you tried walmart? That's where I found mine
Brandie, this looks absolutely sinful....got my cake mix, however I REALLY dislike coconut. Do you have any suggestions for a homemade plain pecan frosting?
Thanks so much

SouthernSister said...

This is the bomb! Love it! My sissy made it this past weekend and it was just what the doctor ordered! A new favorite in our family! Thank you! <3

Anonymous said...

I made this piece of deliciousness for a 31 party at my home. Every last morsel was gobbled up. I think I emailed the recipe to 6 people!!! The sauce....oh my...the sauce!!! I was licking the bowl!

Anonymous said...

I made this gluten free using Betty Crocker's gluten free yellow cake mix instead of the butter pecan cake mix. I followed the recipe as written and it turned out fabulous! I baked it about 30 minutes. My family loved it and my husband commented a few times, "that sure was good cake!" Thanks for giving me another option using the gluten free cake mix.

Luckyjoyce said...

This is one of the best cakes I've ever made. Absolutely delicious.

Alicia said...

Finally, after searching for a week for the cake mix I found it. And bought the last 2 containers of icing that they had. Can't wait to make this cake this weekend.

Debbie said...

Absolutely amazing cake!! A friend brought this to our church dinner last night, still warm. And, I assure you it didn't even get a chance to cool; it was gone that fast. Delicious!! Went straight from church, bought the ingredients to make it for my husband tomorrow! Can't wait to check out your other recipes!

Anonymous said...

This cake is fantastic! I wanted something yummy to take to a community gathering, and this seemed like it would be a winner. Because I didn't have the "individual slices" option for the topping, and wanted each piece to get equal amounts of topping, I rolled the dice and turned it into a poke cake! Mixed the sweetened condensed milk and butter to pour into the holes, and topped with a thin layer of cool whip and the chopped pecans. It was so very good. Thank you for sharing!

Anonymous said...

I've made this a couple times, and I've gotten famous at work for it. It's my oven right now. They requested I bring it tomorrow! I also take it as a poke cake for easy serving. The only variation I've ever tried is doing it with a German chocolate cake mix instead: turns out just as good as you'd imagine! This is amazing!

Alicia said...

OMG this cake is so wonderful. Just made it for the first time tonight. Will definitely make it again.

Javanut said...

Wondering how a spice cake mix would taste. I have one and don't know what else to use it for. Thoughts?

Michelle said...

Just made this today. It is amazing. Couldn't be easier to mix up. I liked the bowl so clean I almost didn't have to wash it. Left the pecans out of the sauce, and had one, okay, maybe two, pieces while it was still warm. You all have to try this. Also, unbelievably moist. Thanks for a great recipe :)

Jackie said...

I found this wonderful recipe on pinterest and have made it at least 8 times. It's great for taking to functions at the drop of the hat. I've only gotten 1 piece because it's gone in a flash. I have it baking in the oven right now to serve at a church function tomorrow. I poke holes in the warm cake and pour the rich sauce over it. I'd love to have the chance to actually eat it warm! I can only find the cake mix at Walmart and I always have at least 2 boxes in my pantry so I'm ready to go at a moment's notice. Thanks so much for sharing this fantastic recipe!

denny said...

Pecan meal and chopped pecans are $3 a pound in the roadside stands in the Florida panhandle
happy to give you contact info.
advacak@gmail.com
I go thru 2 0r 3 lbs a month

Anonymous said...

I made this cake today and OMGosh!!! SO GOOD. The sauce really makes it BETTER!!! I will be making this again.

Anonymous said...

I found both the frosting and butter pecan cake mix at Walmart. This cake is incredible! Thanks so much for the recipe.

Brandie Skibinski said...

Woo hoo! I love that y'all love this one as much as I do. It really is my most favorite cake recipe on the blog. I think it surprises folks on how good it tastes. Thank you!

jillers98 said...

I've never seen butter pecan cake mixes at the store. What other cakemix could you use?

Nana said...

For those who are having trouble finding a butter pecan cake mix, I think you could use a good grade yellow cake and add a teaspoon of butter pecan extract.

Brenda S. said...

I made this cake for a church pot luck and everyone loved it. I have been asked several times to make it again. I've even had people offer to pay me to make it. I always make mine in a bundt pan. Fabulous recipe!!

Anonymous said...

My cousin made this cake for our reunion everyone loved it. Now I am going to make it so I can have more than one slice.