Toasted Pecan Cake

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READY IN: 1hr 20mins
Recipe by Mercy

From Mr. Food

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Coat a 10-inch Bundt pan with nonstick cooking spray.
  3. In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well.
  4. Add the eggs one at a time, beating after each addition.
  5. Add the flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan.
  6. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean (cake will not rise to top of pan).
  7. Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on the wire rack.
  8. In a small bowl, stir together the confectioners' sugar and milk; drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves.

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