Easy Butter Pecan Pound Cake
Ingredients
- 1 box butter pecan cake mix
- 1 c warm water
- 4 large eggs
- 1 c vegetable oil
- 1 can coconut pecan frosting
- 1 tsp maple extract optional
- 1 c chopped pecans optional
Instructions
- Start by preheating your oven to 325 degrees Fahrenheit.Prep a bundt pan by spraying it with baking spray.
- Make sure you eggs are room temperature. I place mine in a bowl of tepid water for a while so they don’t have to sit out too long.
- Place warm water, oil, and eggs into a stand mixer with whisk attachment. If you don’t have a stand mixer, that’s fine! You can use a large bowl and a whisk.
- Whisk the ingredients together, starting on low speed and moving up, until the eggs start to look foamy.
- Add the extract and cake mix and continue mixing on low speed.
- Now it’s time to spoon in that delicious canned coconut pecan frosting. Mix well!
- You can add an extra cup of chopped pecans but this is totally optional.
- Pour batter into the prepared bundt pan.
- Place pan in preheated oven and bake for 50 - 55 minutes or until a toothpick comes out clean.
- Place pan in preheated oven and bake for 50 - 55 minutes or until a toothpick comes out clean.
Notes
Once the cake cools you can drizzle caramel over it and add a few more chopped pecans or sprinkle with powdered sugar.