Butter Pecan Bundt Cake Recipes

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BUTTER PECAN BUNDT CAKE



Butter Pecan Bundt Cake image

Make and share this Butter Pecan Bundt Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

18 ounces butter pecan cake mix
3/4 cup oil
1 cup water
4 eggs
16 ounces ready to spread coconut pecan frosting
2 tablespoons sugar
chopped pecan pieces
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon rum extract

Steps:

  • Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
  • Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
  • Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
  • While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

Nutrition Facts : Calories 541.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 106.3, Sodium 150.2, Carbohydrate 48.9, Fiber 1.4, Sugar 41.2, Protein 4.1

BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)



Butter Pecan Bundt Cake (Marry Me Cake!) image

This was given to me by a relative. Not sure where they got this recipe. I just know the first time I made this and took it to work the guys in my office named it, The Marry Me Cake, because one bite and they wanted to take me home to Mother!! This is delicious. Enjoy it as much as we have.

Provided by Jackie7757

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package butter pecan cake mix
3 eggs
1/2 cup oil
1 cup water
1/4 cup maple syrup
1 (15 ounce) container coconut pecan frosting

Steps:

  • Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
  • Mix all ingredients together and pour into prepared pan.
  • Bake for 35-45 minutes.
  • Remove and let cool for 5-10 minutes then invert onto cake plate.
  • Stand back and wait for the praise.

Nutrition Facts : Calories 272.5, Fat 19, SaturatedFat 4.7, Cholesterol 52.9, Sodium 88.9, Carbohydrate 23.6, Fiber 0.9, Sugar 18.5, Protein 2.1

BUTTER PECAN LAYER CAKE



Butter Pecan Layer Cake image

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Steps:

  • Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.

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

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.

APPLEJACK BUTTER PECAN BUNDT CAKE



Applejack Butter Pecan Bundt Cake image

A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18

3/4 cup/150 grams granulated sugar
1/2 cup/120 milliliters heavy cream, at room temperature
1/4 cup/60 milliliters applejack or apple brandy, plus more to taste
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt, plus more to taste
Nonstick cooking spray
2 cups/400 grams granulated sugar
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/55 grams cream cheese, at room temperature
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups/320 grams unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup/180 milliliters whole milk
1/4 cup/60 milliliters applejack or apple brandy
1 cup/120 grams coarsely chopped pecans

Steps:

  • Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
  • Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
  • Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
  • Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
  • In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
  • Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
  • Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
  • Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
  • Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.

BANANA BUTTER PECAN CAKE



Banana Butter Pecan Cake image

A Thanksgiving favorite at my house!

Provided by tbakercakes

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

1 (18.25 ounce) package butter pecan cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 bananas, mashed
½ cup chopped pecans
½ cup toffee baking bits
½ cup butter
1 cup brown sugar
¼ cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
  • Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
  • Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

Nutrition Facts : Calories 604.1 calories, Carbohydrate 93.8 g, Cholesterol 75.4 mg, Fat 25.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 387 mg, Sugar 69.9 g

NANNIE'S BUTTER PECAN CAKE



Nannie's Butter Pecan Cake image

My grandmother use to make this for me all the time when I was little. Love it!

Provided by Sherrie Durkee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 ⅓ cups coarsely chopped pecans
1 ¼ cups butter, divided
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup butter in a baking pan.
  • Bake pecans in the preheated oven until toasted and fragrant, about 20 minutes. Let cool.
  • Combine flour, baking powder, and salt in a bowl.
  • Combine remaining 1 cup butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in flour mixture, alternating with milk and vanilla extract, until batter is smooth. Fold in pecans.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 648.2 calories, Carbohydrate 72.5 g, Cholesterol 137.4 mg, Fat 37.3 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 16.5 g, Sodium 416.1 mg, Sugar 42.1 g

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From bettycrocker.com


BUTTER PECAN POUND CAKE (WITH ICING IN BATTER) - RECIPE | COOKS.COM
2020-10-31 If using nuts, sprinkle over bottom of pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. ADD ICING TO BATTER AND MIX WELL. Pour into pan and bake at 350°F for 55 minutes or until brown. NOTE: Fudge or German Chocolate cake mix may be used instead of Pecan. Submitted by: Phyllis Chittum. Add review or comment.
From cooks.com


OLD FASHIONED BUTTER PECAN CAKE RECIPE | THE RECIPE CRITIC
2021-10-27 Preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside. Add 3 tablespoons of butter to a skillet and melt over medium-high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.
From therecipecritic.com


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