Recipe by anni
This recipe comes from a community church cookbook. It is easy and delicious. I have friends that have made this with other flavor combinations and the result has always been good thus far. The best part is since it is not "iced", we can consider it a lower-fat snacking cake. LOL!
Top Review by Ginny Sue
I used a french vanilla cake mix and a can of lemon supreme frosting, because that is what I had in the pantry to use up. This cake turned out so flavorful and moist, with great texture. The outside of the cake was quite brown, and the inside was beautiful, a pleasant light yellow color. I put a little of the batter into a 6 oz. custard cup to bake alongside the cake so that I could taste the end result without cutting into the main cake. Even with that, the cake rose very high and almost overflowed my bundt pan. I might need to make 2 little extra cakes next time just to be sure it doesn't overflow.
- 4 eggs
- 1 cup water
- 1⁄2 cup oil
- 1 (18 1/4 ounce) box butter pecan cake mix
- 1 (1 lb) container coconut pecan frosting