Best Louisiana Stranger Cake Recipes

LOUISIANA STRANGER CAKE

Louisiana Stranger Cake image

This moist and delicious Louisiana Stranger cake comes together quickly and freezes beautifully!

Provided by Jennifer Stewart

Categories Sweets, Desserts and Shooters

Time 50m

Number Of Ingredients 6

Ingredients

1 box butter pecan cake mix
1 can caramel coconut pecan frosting
1 cup water
1/2 cup vegetable oil
4 large eggs
1 cup pecans (toasted and chopped)

Steps:

Mix all the ingredients together. Yes, add the frosting to the cake batter!
Pour into a well-greased bundt pan.
Bake at 350F for 45 minutes (depending on your oven, cook until toothpick comes out clean).
Let cool in cake pan for 5 minutes.
Invert on a cooling rack and leave in pan for 5 minutes.
Remove the cake from the pan.
Cool completely.
Dust with powdered sugar to serve or you can wrap tightly in plastic wrap and freeze until needed.

Nutrition Facts : Calories 207 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 20, Sodium 234 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

THE BEST LOUISIANA CRUNCH CAKE EVER

The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

1. Preheat oven to 350 Degrees Fahrenheit.
2. Sift together cake flour, salt, baking powder and soda. Set aside.
3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
5. Mix in sour cream and vanilla extract.
6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!