CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BUTTER PECAN CAKE WITH BUTTERSCOTCH GLAZE

Shelly's
recipe box

Printview my recipes
this recipe viewed 30 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes from Cake Mixes
    Prep Time:       Cook Time:       Total Time:  

1 pkg butter pecan cake mix with pudding
1 (3.4 oz) pkg instant butterscotch pudding mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1/2 cup finely chopped pecans

Butterscotch Glaze:
4 tbsp butter
1/4 cup confectioners sugar
1 cup butterscotch chips

Preheat the oven to 350. Generously grease a 12-cup Bundt pan with solid vegetable shortening, and dust the pan with flour. Shake out the excess flour. Set the pan aside.

Place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds. Scrape down the sides of the bowl. Increase the speed to medium, and continue blending until the batter is thick and well combined, 2 minutes more. Pour the batter into the prepared pan and place the pan in the oven.

Bake the cake until the batter begins to pull away from the sides of the pan, and the top is deep brown, 60 to 65 minutes. Remove the pan from the oven, and let it cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the cake, shake the pan to loosen the cake, then invert it onto a plate to complete cooling.

For the glaze, place the milk and butter in a small saucepan over medium heat. Bring to a boil, stirring. Remove the pan from the heat and whisk in the sugar. Add the butterscotch chips. Stir with a wooden spoon until the chips have melted. If all the chips do not melt, pour the glaze through a fine sieve before spooning it over the cooled cake. Spoon the glaze over the cake, let the glaze set 15 minutes, then slice and serve.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

German Chocolate Bundt Cake With Butterscotch Glaze
   by sgre52160



Yield: 1 (10-inch) Bundt cake 3/4 cup natural unsweetened cocoa powder 3 (1-ounce) squares German’s sweet chocolate, chopped 3/4 cup hot coffee 1/2 cup unsalted butter, softened 2 cups sugar




Pecan Bundt Cake With Orange Pecan Glaze
   by sgre52160



2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 cup vegetable shortening 3/4 cup sugar 1/2 cup




Apple Pecan Cake With Maple Glaze
   by sgre52160



3 medium apples the juice and finely grated rind of one lemon 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar, packed 3 large eggs, beaten 1 teaspoon vanilla 3 cups a




Bourbon Pecan Cake With Praline Glaze
   by sgre52160



1 cup golden raisins 1/2 cup bourbon 1 cup butter 2 1/4 cups sugar 5 eggs 3 1/4 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 1/2 tsp freshly grated nutmeg 1 cup buttermilk 2 cups cho




Butter Pecan Pumpkin Cake With Coconut Pecan Frosting
   by sgre52160



Butter Pecan Cake Mix 15 oz canned pumpkin 2 eggs 1 container Coconut Pecan Frosting In a large bowl, stir the cake mix, eggs and pumpkin together until well blended. Pour into greased 9x13 pa





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.