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Butter Pecan Coconut Bundt Cake

recipe at a glance
Rating: 5/5 5 stars
3 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   16
  

recipe id: 46374
Butter Pecan Coconut Bundt Cake Recipe
photo by: Laraine Brister-Lord
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ingredients

1 box butter pecan or yellow cake mix
3/4 cup vegetable oil
1 cup water
1 can pecan coconut frosting
4 eggs, beaten well
3/4 cup broken or chopped pecans

directions

Spray Bundt pan and sprinkle a few chopped pecans on bottom of pan.

Mix remaining ingredients for 2 minutes and pour into greased Bundt pan.

Bake at 325 degrees F for 50 to 60 minutes.

added by

nebulized

nutrition

370 calories, 24 grams fat, 37 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: 5 star recipe rating
MY CAKE TURNED OUT BEAUTIFUL. FOLLOWED THE DIRECTIONS ON THE RECIPE. IT TURNED OUT GREAT!!!!


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
YOU MUST USE BUNDT PAN. I DON'T SPRINKLE PECANS ON BOTTOM OF PAN, I DO USE MARGARINE AND THEN FLOUR THE PAN. I COOK AT 350 DEGREES FOR 45 MINUTES.
MOST HELPFUL HINT: DO WAIT TIL CAKE COMPLETELY COOLS BEFORE FLIPPING IT OVER. THIS KEEPS IT FROM TEARING.
SPRINKLE WITH POWDERED SUGAR AFTER IT IS COMPLETELY COOLED... THIS IS A SUPER GREAT RECIPE.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
Cake batter was very thin...was concerned even as I was putting into the oven. The cake had a great flavor but it was extremely crumbly. I couldn't even cut a piece without it falling apart. If I try again, I would cut eggs back to 3 and probably just use 1/2 cup of water.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
Have been making this recipe for years, everyone always ask for the recipe.


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