Coconut pecan bundt cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 12 | ounces | Sour cream;(1 carton) |
| 1 | pack | Yellow cake mix |
| 1¾ | cup | Coconut pecan frosting mix |
| 4 | tablespoons | Butter or margarine |
Directions
Grease and flour Jumbo Bundt pan. If desired, place whole pecans in flutes of bottom of the pan. Combine eggs and sour cream; beat well.
Add cake mix. Melt butter and add to frosting mix. Spread ½ of cake batter in mold. Sprinkle ⅓ of frosting mixture over batter.
Continue alternating layers. Bake 30 min. at 350 degrees or until done. Cool 10 min. in pan before removing. Sprinkle with confectioners' sugar. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.
Related recipes
- Butter pecan banana cake
- Butter pecan bundt cake
- Butter pecan cake
- Butter pecan coconut frosting
- Chocolate coconut pecan cookies
- Coconut pecan brownies
- Coconut pecan frosting
- Coconut pecan frosting 2
- Coconut pecan oatmeal cake
- Coconut-pecan filling & frosting
- Coconut-pecan filling and frosting
- Coconut-pecan frosting
- Maple coconut pecan cake
- Orange-pecan bundt cake
- Pecan bourbon cake
- Pecan cake
- Pecan coconut tart
- Pecan coffee cake
- Quick coconut-pecan upside down cake
- Toasted butter pecan cake