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Southern Pecan Praline Pound Cake
in Guest Recipe Book
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Average Rating:
 
(total ratings: 5) [Read reviews] [Post a review] |
| Servings: 10-12 |
| Comments: This is a fast, easy and delicious cake. Its very moist and keeps well. I hope you all will like it. The ready-made Coconut Pecan Frosting is added to the batter which makes the cake very moist and rich. |
Ingredients:  1 (18.25-ounce) package German Chocolate cake mix 1 can Coconut Pecan frosting 1 cup water 3 large eggs 1/3 cup canola or vegetable oil 3/4 cup chopped pecans 1/2 cup shredded coconut |
| Instructions: Preheat oven to 350 degrees F (180 C). Spray a 9 or 10-inch bundt pan with nonstick cooking spray. Put all ingredients (yes, including the coconut pecan frosting) in a large mixing bowl and beat with an electric mixer for 2 minutes. Pour mixture into prepared bundt pan and bake for 50 minutes in preheated 350 degree F (180 C) oven. Cool cake in pan for 20 minutes (I put it on a bottle, like a ketchup or wine bottle to cool). Transfer cake to a cooling rack to cool completely. The pound cake can be served plain or with a pecan praline sauce (recipe to follow). Makes 10-12 servings. Pecan Praline Sauce Ingredients: 6 Tbsp. butter 1 cup brown sugar 4 Tbsp. heavy cream or half & half 1 cup pecans pieces Instructions: In a medium saucepan heat butter, sugar and cream until it boils. Remove from heat and add pecans. Pour warm sauce over cake before serving. |
| Source: Friend |
| Submitted By: Nanny Judy |
| Date: September 8, 2004 |
Reviews
Reviewer: Lynne
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After 50 minutes of baking, the cake was not done--it still had a batter like consistency between the tube pan edge and middle. I baked it for around 10 more minutes and it was pulling away from the sides. After letting it sit for 20 minutes and removing it from the pan, it fell apart. My oven is fine as I bake all of the time, so it wasn't anything that I did wrong.
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After 50 minutes of baking, the cake was not done--it still had a batter like consistency between the tube pan edge and middle. I baked it for around 10 more minutes and it was pulling away from the sides. After letting it sit for 20 minutes and removing it from the pan, it fell apart. My oven is fine as I bake all of the time, so it wasn't anything that I did wrong.
Reviewer: Carla
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I made this with a butter pecan cake mix and it was excellent. Took to elementary school lounge and not a crumb was left!
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I made this with a butter pecan cake mix and it was excellent. Took to elementary school lounge and not a crumb was left!
Reviewer: Dixie7988
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Great cake, my only difference in the recipe was I baked at 300 degrees 1 hour and 5 mins....PERFECT, also have tried it with butter pecan cake mix instead of chocolate and it was even better....super moist
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Great cake, my only difference in the recipe was I baked at 300 degrees 1 hour and 5 mins....PERFECT, also have tried it with butter pecan cake mix instead of chocolate and it was even better....super moist
Reviewer: Bubbles
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This is yummy but it must be baked in a bundt pan NOT a tube pan. It is good with vanilla ice cream or the praline sauce.
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This is yummy but it must be baked in a bundt pan NOT a tube pan. It is good with vanilla ice cream or the praline sauce.
Reviewer: Ellen
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I baked this cake in a bundt pan like the directions said and had no problem and we loved it. It's a keeper...yummy!!!
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I baked this cake in a bundt pan like the directions said and had no problem and we loved it. It's a keeper...yummy!!!