Sometimes I buy a cake mix as an inspiration ingredient. That was the case with this butter pecan cake mix. I didn’t know what I would make with it when I bought it, but after I got it home it seemed like a great idea to pair it up with pumpkin.
And then I spied the can of coconut-pecan frosting and decided that would make the perfect topping.
This is a nice change from spiced cakes, but it still has a lot of fall flavor. The butter pecan cake hold its own with the pumpkin, the tastes melding together perfectly. It’s a moist cake that isn’t too sweet.
I did try to trick my dad into thinking that it didn’t have any pumpkin in it. That didn’t work though! The pumpkin color and flavor are both pronounced. If you’ve got someone in your family who doesn’t like pumpkin, this isn’t the dessert to sneak it in.
The ingredients for this cake are so simple. Just 4 items, including the frosting. It doesn’t get easier than that!
Here’s what you’ll need:
Butter Pecan Pumpkin Cake with Coconut Pecan Frosting
- 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 pan.
- Bake 350 degrees for 28-30 minutes or until toothpick comes out clean.
- Cool completely.
- Frost with Coconut Pecan Frosting.
Patent agent says
No-one in my family dislikes pumpkin, thank goodness! I think that rather than sneaking it in anywhere, I’ll be proudly announcing its presence in this cake!
No oil? No liquid?
That’s right. The pumpkin takes the place of oil/liquid.
April Campbell says
This sounds like it would make some yummy cake balls dipped in dark chocolate