Butter Pecan Pound Cake - only 5 ingredients! Butter pecan cake mix, water, oil, eggs and a can of coconut pecan frosting. I couldn't believe how delicious this cake tasted. Can make a few days in advance and store in an air-tight container. Great for your holiday meal! #cake #bundtcake #dessert #thanksgiving #christmas
Preheat oven to 350ºF. Grease a BUNDT PAN with cooking spray and set aside.
Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a HANDHELD MIXER until smooth.
Pour batter into prepared pan.
Bake for 50 minutes, until cake tests done.
Allow to cool in pan for 10 minutes. Invert pan onto a wire rack and cool completely.
Notes:
DO NOT make the cake mix as directed on the box. Only use the ingredients I listed below and follow those directions. You are going to use the cake mix DRY.
Do not substitute the can of frosting for another flavor. You must use coconut pecan frosting.
I use Baker's Joy or Pam with Flour to grease and flour the Bundt pan.
You can bake this cake in any type of cake pan you prefer. Refer to the box of cake mix for approximate cooking times.
This cake can be made a day or two in advance and stored in an air-tight container.
You can freeze the baked cake for later. Cool the cake and wrap in plastic wrap and foil. Remove the cake at least an hour before serving and let thaw on the countertop.