Ingredients
• Butter Pecan or butter cake mix
• Chopped pecans
• 1 stick of Butter
• Buttermilk or sour cream
• 4 eggs
○ Frosting
§ Chopped pecans
§ 1 tablespoon butter
§ 1 can sweetened condensed milk
§ 3 tablespoons brown sugar
• Butter Pecan or butter cake mix
• Chopped pecans
• 1 stick of Butter
• Buttermilk or sour cream
• 4 eggs
○ Frosting
§ Chopped pecans
§ 1 tablespoon butter
§ 1 can sweetened condensed milk
§ 3 tablespoons brown sugar
Instructions
- Preheat oven to temperature listed on the cake mix packaging.
- Prepare a cake pan, either a Bundt pan or a 9"x13" pan, by spraying the pan with a cooking/baking spray OR by spreading butter and flour in the pan. If using the second method, make sure to shake out any excess flour.
- Prepare cake mix according to instructions except use the stick of butter in place of oil, buttermilk or sour cream in place of water and 4 eggs instead of only 3.
- Optional: add chopped pecans to the batter before pouring the batter into a greased cake pan.
- Pour batter into the cake pan and place in the oven. Bake for the time listed on the cake mix packaging.
- After 20 minutes, occasionally check the cake for doneness by either using a skewer or fork to poke in the middle OR giving the pan a gentle shake to see if the cake jiggles. If the cake jiggles, then it needs more time to cook. *Note: Cooking times can vary according to the type of pan that is used. Always keep a close eye on food while it is cooking.
- When cake is finished baking, remove from oven and place on cooling rack. Allow cake to cool for at least 10 minutes before removing cake from pan.
- Remove cake from pan and place onto a plate.
- Top with caramel topping and pecans.
- While the cake is baking, pour one can of sweetened condensed milk into a saucepan and place over medium-low heat.
- Add butter and brown sugar to the saucepan and continuously stir mixture until it becomes a light brown color.
- Reduce heat to keep the topping warm.
- Topping should still be slightly warm when pouring over the cake.
