There’s A Surprise In Every Bite Of This Super Yummy Pecan Cake

This pecan cake recipe has that special flavor that gives it a new twist. It’s a tiny little kick in the flavor that reminds us that the taste of this classic cake can still be taken to the next level. It’s already delicious, but the new flavors in this version add something to it, making it more desirable and sumptuous. One slice of this amazing cake and you will know what I am talking about. You cannot not love this. I am warning you now that this cake is addicting.

Check out what our friends from Mr. Food have to say about this recipe:

“The South is certainly known for many things, and pecans are near the top of that list. Toss a generous dose of them into this Pecan Cake and you’ll know why this is one of our best Bundt recipes!”

I grew up eating pecan bundt cake because of my Mom. And I appreciate every version of it because it’s a childhood favorite. How about you-what are your childhood favorite cakes?

Ingredients

• 1 cup (2 sticks) Land O Lakes butter, softened
• 1 1/2 cups Domino packed brown sugar
• 3 Eggland’s eggs
• 2 cups Gold Medal self-rising flour
• 1 cup Great Value crushed cinnamon-flavored graham crackers
• 1 cup Minute Maid orange juice
• 1 cup chopped toasted Oh! Nuts pecans
• 1/2 cup Domino confectioners’ sugar
• 4 teaspoons Borden milk
• 1/2 cup Oh! Nuts pecan halves

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
2. In a large bowl, beat butter at medium speed of an electric beater until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition.
3. Add flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans then pour batter into pan.
4. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on wire rack.
5. In a small bowl, stir together confectioners’ sugar and milk; drizzle over cooled cake, and sprinkle with 1/2 cup pecan halves.

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Quick Tip: If you want to use another glaze or frosting for this, you may do so.

Thanks again to Mr.Food for this amazing recipe.