My sister made this cake and I had some over the Easter weekend--it was delish and she said it was super easy. I had her send me the recipe so I could try it; hers was made in a bundt cake pan, but I decided I would make mine into muffins so I could easily share them (I needed to take them 2 different places). I improvised a little on the muffin version, but they turned out great too.
I would definitely not classify these as "healthy" :) but they sure are tasty! Enjoy!
Ingredients:
1 box Betty Crocker Butter Pecan cake mix
1 container Coconut Pecan frosting
4 eggs
2/3 C vegetable oil
3/4 C water
1 C chopped pecans
Directions:
Preheat oven to 350. In a large bowl, combine cake mix, frosting (you add the frosting into the mix, don't save it for on top!), eggs, oil, water and 1/2 of the pecans. Mix until combined. Grease a 9" bundt pan* then sprinkle the remaining pecans into the prepared pan. Pour cake batter over the nuts in pan. Bake 1 hour or until toothpick inserted in the center comes out clean.
* If you are making them the "muffin version" way: spray your muffin tins with pam; instead of sprinkling the pecans on bottom, I took the remaining pecans, put them in a bowl and mixed in a little brown sugar. After filling the muffin cups with the batter (and before baking) I sprinkled the tops of each with the pecan/sugar mixture. It gives them a "bakery style" top. It also reduces the amount of cooking time to somewhere between 15-20 minutes.
It makes approximately 24 muffins.
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