Let’s face it- we all cheat occasionally and use a boxed mix. Because it’s fast. And easy.
Butter Pecan ice cream is my father’s favorite, so for his birthday I made this piece of buttery heaven and earned the title of “New favorite dessert.” He’s already asked for another.
This is barely a recipe. You dress up a cake mix and make frosting. Done. Enjoy!
Butter Pecan Cake Mix Cake
Cake:
- One white cake mix, ingredients for package directions
- 3/4 cup butter
- 1 1/2 cup pecans, chopped
- 1/2 teaspoon butter extract
- 1 teaspoon vanilla extract
Frosting:
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 2 lbs confectioners sugar
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons milk, if needed
Instructions:
Melt 1/4 cup butter in a pan over medium high heat. Add pecans and toast until you smell nuts. About 5 minutes. Set aside.
Preheat oven according to cake mix directions. Line two 8 inch cake pans with parchment paper. Prepare cake mix according to package directions, replacing the required oil with melted butter. Add the vanilla extract and butter extract. Fold in the toasted pecans. Bake according to package directions.
For frosting, blend cream cheese and butter. Add confectioners sugar a bit at a time until combined. Beat in extract and milk until desired consistency.
Frost cake after completely cooled. I decorated mine with pecans.
whenkathycooks 