As I was standing in the grocery store talking with a friend one day we got on the subject of food. Yeah, I know, novel conversation topic considering where we were. But as the conversation flowed she was telling me about the best cake she has ever had and how simple it was. I always tell folks, I am not a baker, I am a cook. I love to cook but hate to bake. There are those times though that you need a go to dessert recipe filed away and this one was just perfect for me…and will be for you as well. But it needs to be made in a bundt cake pan, which I have never owned. So, I found myself gathering the ingredients and purchasing my first ever bundt pan. Let me tell you it was the best thing I have ever done!!! I am in love with the pan, for the simple fact that it yields the absolute best cake I have EVER put in my mouth. Moist and Delicious. I am telling you, you have to try this one!
I love that it requires few ingredients, is easy to make and turns out great no matter what your skill level is.
Thank you, thank you, thank you Brenda Wilson for this fabulous recipe!! Everyone who has tried it LOVES it. My neighbor Michael even gave it an 11 on a scale of 1 to 10. And he is not usually one to brag on the things I make. It has now surpassed pineapple upside down cake as Bric’s favorite. I am telling you, it is really that good.
Gather all your ingredients.
Mix the cake mix according to directions.
Microwave the frosting for 20 seconds and add it to the cake mix. Stir well.
Grease and Flour your pan.
Make sure you use shortening to grease your pan and then flour it well, otherwise, it will stick.
Bake on 325 degrees until golden brown.
Drizzle caramel sauce over the top.
Caramel Pecan Delight Cake
1 box Butter Pecan Cake mix
1 cup water
1/2 cup oil
1 tub of Coconut Pecan Frosting
Caramel Syrup (optional but HIGHLY recommended)
Mix the cake according to the directions. Mine called for 3 eggs, 1 cup of water and 1/2 cup of oil. Open the frosting, removing the foil seal and microwave for 20 seconds. Mic the frosting directly into the cake mix. Grease your bundt pan with shortening and then flour well. It is important not to use cooking spray or oil…if you do, it will stick. Bake on 350 degrees for about 35-40 minutes. Allow to cool for about 10 minutes, then invert the pan onto a plate, the cake should turn loose easily. Drizzle the top of the cake with caramel sauce, cut and serve.