Updated: Sep 1, 2019
My Jeff has a sweet tooth. He doesn't want a lot, just a little dessert after dinner. Golly gee, I do believe this man was spoiled as a child. But anyway, when we first found each other three years ago, I spent a lot of time figuring out how to keep him with desserts that weren't too extravagant calorie wise and not too time consuming on my part. And then my sweet cousin, Carole Glover, pointed out to me a recipe in our family cookbook. She had made hundreds of these cakes because they are so moist, delicious, and easy to make.
I was looking for something that didn't need to be iced for numerous reasons (laziness, for one). So I tried one for Jeff, and success! This cake is so moist, it doesn't need icing. and it can be made with any flavor of box cake. I quickly found this satisfied Jeff's sweet tooth, was easy for me, and quite frankly, it's nice to see a freshly baked cake in the glass cake stand all the time. And we do have one. One after another! I promise you, I can make this cake with my eyes closed, but the fun part is making it unique each time. So far, he never seems too get tired of this cake and loves to choose the flavor and combinations.
Here's the original recipe:
One box cake mix - absolutely any flavor but the original recipe called for Butter Pecan
2/3 cup oil
1 cup milk
1 can Coconut Pecan icing - it goes in the cake, not on top!
Preheat the over to 350.
Mix all the ingredients adding the icing last. The original recipe calls for pecans to be added to the bundt pan before you add the batter. Bake for 55 minutes and enjoy.
We have tried everything thing from French Vanilla to German Chocolate for the mix. Carole says the orange mix is delicious but a little harder to find and that one we haven't tried.
I have added to the batter...
Pecans - Walnuts - Almonds
Raisins - Cranberries (love them in the spice cake)
Chocolate Chips - Toffee Bits
Almond - Butter and other flavors (love almond in French Vanilla)
Peaches - Strawberries - Pineapple (with a little brown sugar)
Use your imagination ... we have never had one turn out anything but delicious.
Serve with ...
Ice Cream, whipped cream, a drizzle of sauce: chocolate, caramel, etc.
Sometimes Jeff makes pudding and adds a spoonful on top and it's really tasty.*
Top with strawberries, peaches, blueberries, any fruit.
The cake in the photograph to the right is iced in my own lazy way. I also bought a lemon icing and microwaved the tub for 30 seconds and just drizzled it over top. It only takes a little bit. This cake was delicious!
And then there was the day Jeff made his Dollar General run on the way home for more cake mix and they didn't have the Coconut Pecan Icing. So he brought home Cream Cheese Icing. He says, you can use this, right? Hummm, I don't think so, I said and ran to Pinterest to see what I could find. There are so many recipes that call for cream cheese, so ... just maybe it would work. I tried it, and it was delicious! It was French Vanilla and tasted just like the made from scratch cream cheese pound cake I used to make in my teens. Jeff really likes this one, but it comes with a warning. Contrary to the original recipe which always turns out perfect, using the Cream Cheese frosting can rise up and run over in the pan. One thing that has worked to prevent this is to let the batter sit for 15 minutes before putting it in the pan to bake. No spill over this time.
Please understand that I am not a food technician, only a woman trying to please her man. Thank you, Carole, for sharing this great recipe with me. By the way, I called her and ask her if she had ever used cream cheese icing instead of the coconut pecan. She had not, but headed to the store right away to try. You can have so much fun with this recipe. Now it's time for you to share this recipe with others!
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*Just a little tip. If you have tried to make pudding with Almond Milk, you know that it doesn't work. So I did a little research. It will work if you use half of the amount of milk that the box calls for.