Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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cakes, desserts

Butter Pecan Bundt Cake

Jennie Shannon
URL: http://recipes.nalbone.us

Servings: 20

Preparation Time: 0:15
Start to Finish Time: 1:15

Moist, delicious, and no frosting needed. Everything in one bowl.

Ingredients

  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 box butter pecan cake mix -- @15 ounces
  • 1 cup milk
  • 1 can prepared coconut pecan frosting -- @15 ounces
  • 1/4 cup chopped pecans -- optional

Directions

  1. Preheat overn to 350 degrees. Grease and flour a bundt pan or 9in x 13in pan.
  2. Mix together oil and eggs.
  3. Add cake mix, milk, and coconut frosting. Mix until blended.
  4. If you are using the bundt pan, sprinkle the pecans into the prepared pan. If you are using a 9in x 13in pan, sprinkle the pecans on top, after the next step.
  5. Pour mixture into the prepared pan.
  6. Bake at 350 degrees F for 45 to 60 minutes, or until an inserted toothpick comes out clean.

Yield: 1 Bundt Cake

Per Serving (excluding unknown items): 81 Calories; 8g Fat (86.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.

NOTE: Cake mix and frosting are not calculated in the nutritional value.

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