Best The Best Butter Pecan Cake Recipes

BUTTER PECAN CAKE

Butter Pecan Cake image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

Steps:

Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.

EASY, LIGHT, BEST BUTTER PECAN CAKE

Easy, Light, Best Butter Pecan Cake image

This cake is easy to make and it turns out so light that you really can't tell you've eaten dessert.....never leaves you feeling stuffed! My favorite cake to make.

Provided by T Burton

Categories Dessert

Time 30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) box butter pecan cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (6 ounce) box vanilla instant pudding mix
1 cup milk (I use skim, but you can use what you like)
12 ounces Cool Whip (I use fat-free, but you choose)
1 1/2-2 cups of chopped pecans (I toast them for a few minutes-which is optional)
1 teaspoon vanilla

Steps:

Preheat oven to 350°F.
Mix the cake mix as directed on box (do not overbeat).
Bake in three layers (approximately 20 minutes) in greased and floured pans.
Cool in pans for 10 minutes then remove to rack and cool completely before frosting.
Mix the pudding and milk together until it starts to thicken. Fold in the Cool Whip.
Add the nuts and vanilla.
Frost the cake This makes a lot of icing so be generous between the layers and icing the cake. Store in the refrigerator.

Nutrition Facts : Calories 323.6, Fat 25.1, SaturatedFat 8.8, Cholesterol 55.7, Sodium 239.1, Carbohydrate 22.7, Fiber 1.3, Sugar 20.4, Protein 3.8

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