Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Butter Pecan Bundt Cake
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- #105551
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cake
3/4 cup pecans, finely chopped, divided use
1 package yellow cake mix
1 package (3.4 ounce size) instant vanilla pudding mix
1 cup water
1/3 cup melted butter
2 tablespoons vegetable oil
3 drops yellow food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
Butter Sauce
1 1/2 cup sugar
1/2 cup buttermilk
1 tablespoon white corn syrup
1/2 cup butter
1 pinch salt
1 teaspoon vanilla extract
directions
To prepare oven, pan: Preheat oven to 350 degrees F. Grease and flour bundt pan. Sprinkle 1/4 cup pecans in pan.
For Cake: In large mixer bowl, combine cake mix, pudding mix, water, butter, oil, food coloring, vanilla and almond extract. Beat on medium speed until smooth.
Add eggs, 1 at a time, beating well after each addition. Mix in remaining 1/2 cup pecans. Pour batter into pan.
Bake for 45 to 55 minutes or until cake begins to come away from sides of pan and toothpick inserted into cake comes out dry. Cool cake in pan on wire rack for 30 minutes. Remove from pan.
For Butter Sauce: Meanwhile, in medium-sized, heavy bottom saucepan, bring sugar, buttermilk, corn syrup, butter and salt to a low rolling boil. Cook, stirring constantly, for 4 minutes or to soft-ball stage (or 234 degrees F to 240 degrees F). Cool. Stir in vanilla.
To serve, drizzle cake slices with butter sauce.
added by
pamela
nutrition data
Nutritional data has not been calculated yet.
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