Coconut-Pecan Snack Cake

This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1 (18 1/4ounce) box  Betty Crocker yellow cake mix
• 1 1⁄4 cups water
• 1⁄4 cup  vegetable oil
• 4  large eggs
• 1 (15 ounce) container  coconut pecan frosting

Directions

1. Preheat oven to 350.
2. Lightly grease and flour 1 13x9 sheet cake pan.
3. Add boxed cake mix to large mixing bowl, make a well in the center.
4. Add eggs, oil and water to the well.
5. Mix on low speed 30 seconds, then medium speed for 1 minute.
6. Add entire contents of tub of frosting to the batter.
7. Mix frosting into batter on medium speed for 1 additional minute.
8. Pour batter evenly into prepared pan.
9. Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
10. Cool in and serve from pan.