Easy, Light, Best Butter Pecan Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box butter pecan cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    cup milk (I use skim, but you can use what you like)
  • 12
    ounces Cool Whip (I use fat-free, but you choose)
  • 1 12 - 2
    cups of chopped pecans (I toast them for a few minutes-which is optional)
  • 1
    teaspoon vanilla
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DIRECTIONS

  • Preheat oven to 350°F.
  • Mix the cake mix as directed on box (do not overbeat).
  • Bake in three layers (approximately 20 minutes) in greased and floured pans.
  • Cool in pans for 10 minutes then remove to rack and cool completely before frosting.
  • Mix the pudding and milk together until it starts to thicken. Fold in the Cool Whip.
  • Add the nuts and vanilla.
  • Frost the cake This makes a lot of icing so be generous between the layers and icing the cake. Store in the refrigerator.
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