Mississippi Pecan Cake Recipes

MISSISSIPPI MUD PIE

Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PECAN PIE CAKE I

Pecan Pie Cake I image

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

Provided by Cathy

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Yield 20

Number Of Ingredients 11

Ingredients

½ cup butter, softened
1 cup packed brown sugar
1 (18.25 ounce) package butter pecan cake mix
2 tablespoons water
2 cups chopped pecans
2 eggs
½ cup butter, softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Reserve 3/4 cup cake mix for second layer. Set aside.
For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.

Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g

MISSISSIPPI MUD CAKE

Mississippi Mud Cake image

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons 2% milk
1 cup chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Nutrition Facts : Calories 457 calories, Fat 24g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTHERN PECAN CAKE

Southern Pecan Cake image

Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!

Provided by Satira

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 17

Ingredients

1 cup unsalted butter, softened
1 cup milk
¼ cup coconut milk
2 teaspoons vanilla extract
2 cups cake flour
1 cup white sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
5 egg yolks
2 cups white sugar
½ (12 fluid ounce) can evaporated milk (such as Carnation®)
½ cup unsalted butter, softened
3 egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 cups pecans, very finely chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
Divide batter between the prepared cake pans.
Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g

PECAN MISSISSIPPI MUD CAKE

Pecan Mississippi Mud Cake image

I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!

Provided by PSU Lioness

Categories Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
3 tablespoons butter
1 tablespoon 2% low-fat milk
2 teaspoons 2% low-fat milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons pecans, coarsely chopped

Steps:

CAKE:.
Heat oven to 350.
Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
Stir in pecans.
Transfer to prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
FROSTING:.
In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
Remove from the heat; beat in the confectioners' sugar and vanilla.
Place springform pan on a wire rack.
Immediately spread marshmallow creme over hot cake.
Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
Cool completely.
Carefully run a knife around edge of pan to loosen; remove sides of pan.
Spread remaining frosting over top and sides of cake.
Sprinkle pecans on top.

Nutrition Facts : Calories 408.8, Fat 21.7, SaturatedFat 9.7, Cholesterol 66.9, Sodium 240.4, Carbohydrate 54.1, Fiber 2.1, Sugar 42.9, Protein 3.5

SOUTHERN PRALINE PECAN CAKE

Southern Praline Pecan Cake image

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.

Provided by Debbie Halford

Categories Desserts Specialty Dessert Recipes Praline Recipes

Yield 16

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4 eggs
¾ cup vegetable oil
1 cup water
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g

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Mississippi Pecan Cake Recipes

MISSISSIPPI MUD PIE

PECAN PIE CAKE I

A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.

MISSISSIPPI MUD CAKE

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

SOUTHERN PECAN CAKE

PECAN MISSISSIPPI MUD CAKE

I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!

SOUTHERN PRALINE PECAN CAKE

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.

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