Icing-in-the-Cake Cake

Total Time
Prep 5 mins
Cook 45 mins

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!

Ingredients Nutrition

  • 4 eggs
  • 1 cup water
  • 12 cup oil
  • 1 (18 1/4 ounce) box butter pecan cake mix
  • 1 (1 lb) container coconut pecan frosting


  1. Mix all together with mixer.
  2. Bake in a well-greased bundt pan at 375 for 45-55 minutes.
  3. Cool 20 minutes before turning out on cake plate.
Most Helpful

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.

Ginny Sue April 03, 2011

My family LOVES this recipe! It is our "go-to" dish for bake sales, pot lucks, and work lunches. Is best eaten the day after it's baked, and the flavor combinations are endless! My 9-year-old daughter made a lemon mix/lemon frosting combo to take to the fire station, and it turned out beautifully. THANKS!

Buglet's Mom October 03, 2009

Oh God, how have I not rated this yet???? This is an amazing recipe! I usually end up using a yellow cake mix with chocolate frosting. I also butter my bundt pan really, really generously using a sandwich bag turned inside out and whatever I have on hand (last I checked it was Country Crock). I did a pineapple cake mix with coconut pecan frosting for my family and it was gone in about fifteen minutes. Thanks for sharing this delightful recipe!!!! **UPDATE 10FEB2009: So, I've made this recipe yet again . . . and for the Valentine's day flair, I used a box mix of red velvet cake and used cream cheese frosting . . . it is gorgeous and delicious! **UPDATE 26JULY2009: I love the versatility of the ingredients - especially since I wanted just a small amount for my husband and me. He was awesome enough to suggest halving the recipe - so we can make the other half fresh next week! The ingredients halved perfectly and I fit it into my 8"x8" square glass dish. I LOVE this recipe!!

flirtyfunchick July 26, 2009