Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butter Pecan Cake Recipe
    Lost? Site Map

    Butter Pecan Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Linda's Busy Kitchen's Note:

    This cake is delicious and one your whole family will love! I double the frosting and add 1 c. of pecans to the frosting and 1 c. to the cake, as I LOVE nuts! You need one 9x13" pan to toast the nuts and two 9" pans for the cake.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Frosting

    Directions:

    1. 1
      Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
    2. 2
      Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
    3. 3
      Add eggs, one at a time, beating well after each addition.
    4. 4
      Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
    5. 5
      Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
    6. 6
      Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
    7. 7
      Cool layers in pans 10 minutes; remove from pans, and cool completely.
    8. 8
      Spread top and sides of cooled cake with Butter Pecan Frosting
    9. 9
      Makes one 2-layer cake.
    10. 10
      Butter Pecan Frosting:
    11. 11
      Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
    12. 12
      Stir in reserved toasted pecans.
    13. 13
      Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Butter Pecan Cake

    Serving Size: 1 (123 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 487.1
     
    Calories from Fat 218
    44%
    Total Fat 24.2 g
    37%
    Saturated Fat 11.3 g
    56%
    Cholesterol 80.0 mg
    26%
    Sodium 228.3 mg
    9%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 1.4 g
    5%
    Sugars 46.6 g
    186%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites