BUTTER PECAN CINNAMON ROLL CAKE

BUTTER PECAN CINNAMON ROLL CAKE image

Provided by Rose Dailey

Categories Cakes

Number Of Ingredients 14

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2 3/4 c all purpose flour
1 3/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
1 c international delight southern butter pecan coffee creamer
1 stick butter, softened but not melted
1/2 c vegetable oil
1 tsp vanilla extract
3 large eggs, beaten
1 c brown sugar, firmly packed
2 tsp (heaping spoonfuls) cinnamon
1/2 c chopped pecans
2 c powdered sugar
1/4 c international delight southern butter pecan coffee creamer

Steps:

1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
2. Combine flour, sugar, baking powder, and salt. Stir and set aside.
3. In another mixing bowl combine coffee creamer, vegetable oil, butter, vanilla extract, and eggs. Mix well. Add in the flour mixture. Blend well.
4. Pour half of the batter into baking pan and spread evenly.
5. Mix the brown sugar and cinnamon together in a small bowl. Sprinkle over the batter. Add the remaining batter and smooth it over the brown sugar mixture. Sprinkle the pecans on top.
6. Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.
7. Prepare the glaze by mixing the powdered sugar and coffee creamer together in a bowl until it is a smooth spreading consistency. As soon as the cake comes out of the oven, pour the glaze over cake and quickly spread it out with a knife. Cool before trying to slice.