Saturday, November 9, 2013

Butter Pecan Cake with Caramel Frosting

Jodies kitchen Butter Pecan Cake with Caramel Frosting

This Delicious Cake was actually a re-worked version of my original Butter Pecan Cake.It's a old time Family favorite of ours, and maybe some of yours as well.
The recipe has been around for a long time.The original recipe was very tasty and easy to make.The only problem I had found was if you didn't have a bundt pan how would you make the cake.
I have all different types of cake pans,but I know if your a newer cook you may not have had the bundt.If you want to skip the frosting in this recipe it will still be fantastic,trust me on this.The cake all by itself is a winner.

This cake is so good and I wanted so badly for the newer cooks to have a great recipe they could try out for Thanksgiving that I thought of coming up with something for them.

So this Butter Pecan Cake with Caramel Icing is dedicated to all the new cooks.
I have given step by step pictures,so I hope it helps.Its so easy.Both versions of this cake is very very moist,and freezes well.
Hint go ahead and make it,get it in the freezer for Thanksgiving,one less thing you have to prepare that day.
Full recipe will be at the bottom of page .I have also provided a link for the original Butter Pecan in a bundt Pan here

 Step 1

Start with a big bowl and add your Betty Crocker Butter Pecan Cake mix.
Make a little well in the middle,add your eggs oil and milk.  
(milk not pictured)
Make sure you are adding the ingredients by amounts I am giving you.NOT the ones on the cake mix directions. Mix all that up well.If you have a hand mixer use that.If you don't have a hand mixer you can use a fork & spoon.It works fine.

Step 2

Add your Duncan Hines Coconut Pecan frosting into your mixture and stir well until its all incorporated.

Step 3

You will grease a 9x13 pan and dust flour in it making sure to coat all the way up the sides.You can always use a baking spray for this.Remember if you grease and flour yourself you will need to shake out any extra flour laying in the pan or dish.You do this by simply turning your baking dish upside down and hitting the sides,extra flour will fall right off.

Step 4

Next you will pour all your combined ingredients into your dish.Its a little thick,but you can spread it out a little with a spoon if you need to.Now I put a few chopped pecans on top of this before I baked it.My opinion..Leave them off..You really don't need them. As I said this was a test of a new recipe so that's my conclusion.You get all the pecan you need in the Frosting you added earlier.The additional nuts are definitely an option.

Step 5

You are going to place your cake into a preheated oven and bake a little over an hour.Now in both the original recipe and this one the cooking time is one hour.I say about because all ovens are different.I actually baked this one a little over a hour,maybe 1 hour and 15 minutes.You will need to place a tooth pick or wooden skewer,cake tester,or even a butter knife into the center of the cake to check if its done.(when what you have stuck in comes out clean) Remember I said this was a moist cake and it will be forgiving if you get it a little to done.Just check it at 1 hour and see if it needs to come out or keep cooking,then I would check every 3 minutes until done.

Now lets see what I used for easy frosting

What you see in this can is Carnations Sweetened condensed milk.
This is a easy and delicious way to make a easy frosting for your cake.
Now it does take 3 1/2 hours for this to be made,but its only one ingredient so I think its a bonus,and cost wise much more economical than using butter and brown sugar as some traditional recipes.I do suggest going on and making this before you start your cake so everything will be ready.
Here is the way you make it
Take one can of the un opened milk and place in a pot.Cover with water completely and put on stove.Bring to a boil then cut temperature back down to simmer.Simmer for 3 1/2 hours.Turn your can several times during the cooking process just making sure it doesn't get scorched on one side.It shouldn't if your just at a simmer.Once cooking time is done take out of water and let cool till you can handle the can to open.

Spread the Caramel all over the top of your cake and let cool before cutting.The next thing you have to do is
 Eat Up! Good luck ! 

Jodies Kitchen Butter Pecan Cake with Caramel Frosting
1 Box butter pecan Betty Crocker Cake mix
1 Can coconut and pecan frosting
1 Cup whole milk
2/3 Cup oil
4 Large eggs
1 can Sweetened condensed milk for Caramel Frosting...Optional.

Combine and beat all ingredients except frosting for 2 minutes.Then add the can of frosting to the mix and combine well.
Pour into a greased and floured (or use spray) 13 x 9 pan Bake  about 1 hr in preheated 325F oven.Cool and then frost with 1 can of Carnations Sweet Condensed milk that has been placed (un opened) in a pot,covered with water and simmered for 3 1/2 hours.

No comments:

Post a Comment


Print Friendly and PDF