Pa Junes Pecan Cake Recipes

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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

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

NANA JOSé'S CHOCOLATE PECAN CAKE



Nana José's Chocolate Pecan Cake image

A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.

Provided by Joan Nathan

Categories     dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional

Steps:

  • For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
  • Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
  • Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
  • For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

PRALINE PECAN CAKE



Praline Pecan Cake image

Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!

Provided by Madison Mayberry Hofmeyer

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons packed brown sugar
1/2 cup chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup sour cream
2/3 cup vegetable oil
4 eggs
1/2 cup butter
2 cups packed brown sugar
2/3 cup heavy whipping cream
2 cups powdered sugar
1 teaspoon vanilla
2 cups chopped pecans

Steps:

  • Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
  • In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
  • In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
  • Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g

PECAN CAJUN CAKE



Pecan Cajun Cake image

Great for a Mardi Gras-themed dinner party! I was a member of the Barksdale AFB Officers' Wive's gourmet club. This cake was made for one of our luncheons. Guaranteed Cajun!

Provided by Jan

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
1 (15 ounce) can crushed pineapple
1 ½ cups white sugar
2 eggs, beaten
1 ½ teaspoons baking soda
1 pinch salt
1 cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
  • Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
  • Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
  • Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 49.6 g, Cholesterol 26.7 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 205.6 mg, Sugar 36.7 g

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

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

MAMA NEELY'S SPICED PECAN CAKE



Mama Neely's Spiced Pecan Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 1/4 cups chopped pecans
3 tablespoons brown sugar
2 1/2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons milk
1 package golden cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup sugar
2 tablespoons all-purpose flour
4 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
  • For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
  • For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
  • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
  • Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

PA JUNE'S BANANA CAKE



Pa June's Banana Cake image

Christmas is never Christmas without this cake...

Provided by Iris Bonanno @GumboLady

Categories     Cakes

Number Of Ingredients 6

1 box(es) duncan hines butter recipe cake mix
2 teaspoon(s) almond extract
2-3 - ripe bananas
1-1/2 box(es) powdered sugar
1-1/2 stick(s) butter
- milk

Steps:

  • Prepare cake according to box directions, adding 1 teaspoon almond extract. Make 4 layers and bake as directed. Let Cool
  • Frosting: Melt butter, add 1 teaspoon almond extract and powdered sugar. Add milk a little at a time until spreading consistency is reached. Frost bottom layer, add sliced bananas continue with other layers. Top layer is only frosting...

MAJESTIC PECAN CAKE



Majestic Pecan Cake image

This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.-Karen R. Jones, Claypool, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 23

1/2 cup butter, softened
1/4 cup shortening
2 cups sugar, divided
2 teaspoons vanilla extract
3 cups cake flour
5 teaspoons baking powder
1/2 teaspoon salt
1-1/3 cups whole milk
6 egg whites
1 cup chopped pecans
FILLING:
1/3 cup sugar
3 tablespoons cornstarch
2 cups whole milk
3 egg yolks, beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract
FROSTING:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool., For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., Spread filling between cake layers. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 486 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 301mg sodium, Carbohydrate 76g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

GEORGIA PECAN CAKE



Georgia Pecan Cake image

This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter., Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 360 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 311mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

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PECAN TARTS — JUNE'S VERY GOOD RECIPES
2020-11-18 Pecan Tarts From the Kitchen of Karen Kamm Crust: 1 cup butter 6 oz cream cheese 2 cups sifted flour Filling: 1 cup chopped pecans 2 eggs 1 1/2 cup packed brown sugar 2 Tbsp melted butter 1/4 tsp vanilla pinch of s . 0 ...
From junesrecipes.com


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