Butter Pecan Pound Cake

MI Mitten's Note:

This cake is not only melt in your mouth good, but it is also very quick and easy to make. Rich creamy flavor with little effort... my kind of cake. I found this recipe in the Jan/Feb 2005 issue of Home Cooking Magazine submitted by Evelyn M. Lett and had to try it and I am so glad I did. It was great and I hope all of you enjoy it as well.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 1 (18 ounce) box 2-layer butter pecan cake mix
• 1 (3 1/2 ounce) package instant coconut cream pudding mix
• 4 eggs
• 1 cup vegetable oil
• 1 cup hot water

Directions:

1. Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
2. Preheat oven to 325°F.
3. Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
4. Pour into well-greased Bundt pan.
5. Bake 45 minutes or until cake tests done in the center.

Reviews

[SJones]

I can't believe this has not been reviewed yet, but glad to be the first. This was fantastic and so easy. Would be great with a scoop of vanilla ice cream, but is certainly wonderful all by itself. Thanks so much for posting.