Momma loved Betty Crocker cake mixes. Her very favorite was Milk Chocolate and it was sometimes hard to find among the chocolate flavors. But she would not buy any other cake mix but Milk Chocolate.
I wish she was still her to experience the Butter Pecan cake mix because the aroma reminds me of my love for Butter Pecan ice cream and just plain ole pecans!
Daddy’s retirement hobby was picking up pecans. He had lots of friends with pecan trees and he had a special gadget that he used to pick them up with so that he did not have to stoop over. He also constructed his own pecan cracker which was a picnic bench with a cracker bolted to it. Then he would straddle the bench, crack the pecans and let them fall into the wide silver pan beneath.
After all the pecans were cracked, he and Momma would sit on the porch and shell the pecans – that means remove all of the nutmeats from the pecan. If you have never done this, know that it is tedious work and if the “seller” is not meticulous, you will end up with a rusty tasty shell on your palate.
Momma and Daddy bagged them by the gallon ziplock bags and if you were a close relative or someone they thought highly of, you might get a bag when you visited. I miss going into that chest freezer and getting mine.
So let’s talk about the cake. It begins with a cake mix. How hard is that? It is just all mixed together – no complicated instructions.
Simple Ingredients 
Make a Moist Cake.
The Caramel icing is simply a few ingredients that have been brought to a boil and boiled for a few minutes. The secret is to let that mixture cool a bit – 15 or 20 minutes before adding to the confectioners sugar. The longer it sits, the more firm it becomes. Of course, if it is too firm, add a tablespoon or so of milk and it will be perfect.
This is one cake that will not disappoint. If you are a pecan lover, you can always add a cup of pecans to the batter. I did not as I thought it was perfect. Please, if you make, tag me somewhere – either on Facebook, Instagram, or leave a comment here. Thanks!
BUTTER PECAN POUND CAKE WITH CARAMEL ICING
Moist, buttery,pecan bundt cake with smooth caramel icing
Ingredients
CAKE
- 1 Betty Crocker Butter Pecan Cake Mix
- 1 tub Betty Crocker Coconut Pecan Frosting
- 1 cup milk
- 5 eggs
- 3/4 cup oil
ICING
- 1 cup brown sugar
- 1/4 cup butter
- 2/3 cup half and half or milk
- 2 cups confectioners sugar
- 1 teaspoon vanilla
- Pecans, optional for garnish
Instructions
CAKE
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying with nonstick spray with flour.
In mixing bowl, add eggs, milk, oil, and vanilla. Mix until well combined. Add cake mix and beat about 2 minutes.
Add a tub of frosting and beat just until combined.
Pour into Bundt pan. Bake about 50 minutes. Test for doneness by skewering with a toothpick. If the batter is still wet, bake another 5-10 minutes.
Cool 10 minutes in Bundt pan. Flip onto a plate. Cool Completely.
ICING
In a small saucepan, melt butter. Add milk and brown sugar. While whisking, bring to boil and boil for about 2-3 minutes. Set aside to cool for about 15-20 minutes and the mixture will thicken.
Pour into your mixing bowl. Add confectioners sugar and vanilla. Beat slowly until all the sugar is moistened. Then beat on high for about 4 minutes.
Pour about half the icing over the cake. Let it firm up on cake and drizzle the rest over the top. May garnish with pecans.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 589Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 101mgSodium: 447mgCarbohydrates: 80gFiber: 1gSugar: 59gProtein: 7g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“All life is an experiment. The more experiments you make the better.”
-Ralph Waldo Emerson