This past week I did do some baking but had a few flops. I really hate flops. Comes from a fear of failure I guess; plus a waste of time and money. So, after flops I try to make something foolproof and not from scratch to help my self-esteem. Today’s recipe was the one I selected to lift my spirits.
Very easy, but a little odd. I have never baked with canned frosting in my life. I have had this recipe for a little while but was scared. I have always been fearful of the canned coconut pecan frosting because it looks like it has already expired. But, I decided to go for it and if there was anything wrong, a 350 degree oven would take care of the problem.
The smell while it was baking was like what Butter Pecan ice cream taste, yum. I was very excited to give it a try. However, I must admit that my sense of taste goes crazy about once every 3 weeks now and it just happened to be on that day. Therefore, I’m not a good judge of the taste, but my husband and others in my Sunday School class really enjoyed it. Very praline like and extremely moist.
Also, just for grins, I mixed up a thin glaze of 1 cup powered sugar and 3-4 tablespoons of milk to top the cake. It gave the cake a bit of shine and a little added sweetness, like the cake really needed to be any sweeter.
Southern Praline Pecan Cake
1 (18.25 ounce) box butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans
Heat oven to 350 degrees F. Spray a 9- or 10-inch Bundt pan with nonstick cooking spray.Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter. Bake at 350 degrees F for 50 minutes or until a wooden pick comes out clean.