Butter Pecan Cake Recipe with Box Mix
Whip up a scrumptious Butter Pecan Cake Recipe with Box Mix. This easy recipe delivers a decadent dessert bursting with rich flavor. Enjoy the perfect balance of buttery goodness and nutty crunch in every bite, with minimal effort required.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9×13 inch baking pan or two 9-inch round pans
- Spatula
- Cooling rack
- Oven
Ingredients
For the Cake:
- 1 box butter pecan cake mix approx. 15.25 oz
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup chopped pecans
- ½ cup unsalted butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Butter Cream Cheese Frosting:
- 12 oz cream cheese softened
- 1 cup unsalted butter softened
- 5 cups powdered sugar
- 1½ teaspoons vanilla extract
- Extra toasted pecans for garnish
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease and lightly flour your baking pan(s).
Mix the Cake Batter
- In a large bowl, combine the butter pecan cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and well blended, about 2 minutes on medium speed.
Add Pecans and Flavor
- Stir in the chopped pecans, melted butter, powdered sugar, and vanilla extract. Mix just until combined.
Bake the Cake
- Pour the batter into your prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Prepare the Frosting
- In another bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract until smooth and fluffy.
Frost and Decorate
- Once the cake is cool, spread the frosting evenly over the top. Sprinkle with toasted pecans for a crunchy finish.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.