Ingredients:
1 Box Yellow Butter Cake Mix
1/2 Cup sugar
3/4 Cup vegetable oil
1 Cup sour cream
4 Eggs
1/2 Cup chopped pecans
2 Tablespoons brown sugar
1 1/2 Teaspoons cinnamon
Glaze:
3 Tablespoons butter (room temperature)
3 Tablespoons milk
1 Teaspoon vanilla
1 Cup powdered sugar
Combine cake mix, sugar, oil, and sour cream. Beat in eggs one at a time. Pour half of mixture into a greased and floured Bundt pan. Sprinkle the batter with pecans, brown sugar, and cinnamon. Add the remaining half of the batter. Bake at 350 degrees for 1 hour. Combine glaze ingredients and ice cake while it is warm. Continue to scoop glaze off of plate and spoon onto cake.
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Applesauce Cake (with applesauce)
Bread Pudding with Whiskey Sauce
German Chocolate Cake Frosting
Apricot Macadamia Nut Fruit Cake
Pumpkin Brownies & Caramel Sauce
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!