Description
A rich and moist Butter Pecan Pound Cake made with a convenient cake mix and a luscious coconut pecan frosting, baked in a Bundt pan for a classic, elegant presentation.
Ingredients
Scale
Butter Pecan Pound Cake Ingredients
- 1 box Butter Pecan cake mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 (16-oz) can Coconut Pecan frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a Bundt pan thoroughly with cooking spray to ensure the cake releases easily after baking.
- Mix Ingredients: In a large mixing bowl, combine the Butter Pecan cake mix, water, vegetable oil, eggs, and the entire can of coconut pecan frosting. Use a handheld mixer to beat the mixture until it becomes smooth and well incorporated, ensuring an even batter.
- Pour Batter: Pour the smooth batter evenly into the prepared Bundt pan, spreading gently if needed.
- Bake the Cake: Place the pan in the oven and bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Remove from Pan: Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely before serving, allowing the flavors to set perfectly.
Notes
- Make sure to grease the Bundt pan well to prevent sticking.
- Do not overmix the batter to keep the cake tender.
- Allow the cake to cool completely before slicing to maintain its shape.
- For extra flavor, you can add chopped pecans to the batter.
- This cake pairs wonderfully with a scoop of vanilla ice cream.
