Best Janes Cheesy Pecan Cake Recipes

PRALINE PECAN CAKE

Praline Pecan Cake image

Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!

Provided by Madison Mayberry Hofmeyer

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 tablespoons packed brown sugar
1/2 cup chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup sour cream
2/3 cup vegetable oil
4 eggs
1/2 cup butter
2 cups packed brown sugar
2/3 cup heavy whipping cream
2 cups powdered sugar
1 teaspoon vanilla
2 cups chopped pecans

Steps:

Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g

BUTTER PECAN LAYER CAKE

Butter Pecan Layer Cake image

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Steps:

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.

JANE'S CHEESY PECAN CAKE

Jane's Cheesy Pecan Cake image

This dessert transforms a yellow cake mix into a completely different cake. The cake itself is buttery (thanks to butterscotch pudding added to the batter). Once baked, the cake has a nice gooey middle with bits of pecans throughout. It reminds us of butter pecan ice cream. The topping is unusual but fantastic. It's a mix of...

Provided by Jane Manookin

Categories Other Breakfast

Time 45m

Number Of Ingredients 10

Ingredients

1 box white or yellow cake mix (15.25 oz)
1 box instant sugar-free pudding mix (I use butterscotch) (3.5 oz)
2 large eggs
1 1/2 c milk (you can also use unsweetened almond milk)
3/4 c pecans, rough chopped and toasted
1/4 c brown sugar, lightly packed
TOPPING
1 c mini-marshmallows
1/2 c margarine
8 oz cream cheese

Steps:

1. Chop pecans to your desired texture.
2. Toast in a dry skillet over medium heat until crisp and fragrant.
3. Meanwhile, place cheese, margarine, and marshmallows in a glass dish in microwave oven (cover with a paper towel). Melt for 4 minutes on 25% power.
4. Stir. It's ok if the marshmallows are still a little lumpy.
5. While pecans toast and cheese melts, combine cake and pudding mixes. Add eggs. Slowly moisten with milk.
6. Pour milk until a thick batter is achieved.
7. Spread cake batter in a 9x13 baking dish. Sprinkle with toasted pecans.
8. Then sprinkle with brown sugar. It's ok to have some clumps with bare batter peeking through.
9. Finally, pour or spoon cheese mixture over top in rivulets.
10. Bake at 350 degrees for 25-30 minutes, until cheese is barely scorching and a toothpick inserted in the middle comes out clean. (Be sure to stick the toothpick in a spot of cake only.)
11. Cool (or don't) and enjoy!