Easy Pecan Cake
Introduction
If you are looking for a sweet treat that is simple to make and absolutely delicious, then the Easy Pecan Cake is for you! This cake is not only packed with flavor but also has a lovely nutty crunch. It’s perfect for family gatherings, potlucks, or just a cozy afternoon snack.
Why Make This Recipe
Making this Easy Pecan Cake is a great way to enjoy time in the kitchen without a lot of fuss. With just a few ingredients, you can create a rich and satisfying dessert that everyone will love. Plus, it is so easy that even beginner bakers can tackle it! Trust me, once you try it, this cake might just become a regular in your home.
How to Make Easy Pecan Cake
Ingredients:
- 2 3/4 cups brown sugar
- 1 cup corn syrup
- 1 1/4 cups butter
- 3 eggs
- 2 tsp vanilla
- 4 cups pecan halves (divided into 3 cups and 1 cup)
- 1 box white cake mix
Directions:
- Preheat the oven to 350°F (175°C). Grease a cake pan to make sure the cake does not stick.
- In a big bowl, mix together the brown sugar, corn syrup, butter, eggs, and vanilla. Stir well until everything is combined.
- Add the white cake mix and stir gently until just blended. Be careful not to overmix!
- Fold in 3 cups of pecan halves until they are evenly distributed.
- Pour the batter into your greased cake pan, making sure it’s smooth on top.
- Sprinkle the last 1 cup of pecan halves over the batter. This will give it a nice crunchy topping.
- Bake in the oven for 25-30 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean.
- Let the cake cool before you serve. Enjoy every bite!
How to Serve Easy Pecan Cake
Serve this Easy Pecan Cake warm or at room temperature. It’s great on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake pairs perfectly with a cup of coffee or tea too!
How to Store Easy Pecan Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can also freeze it. Wrap the cooled cake tightly in plastic wrap, then in foil, and store it in the freezer for up to a month. Just thaw it at room temperature when you’re ready to enjoy it again.
Tips to Make Easy Pecan Cake
- Make sure all your ingredients are at room temperature before you start. This helps everything mix together smoothly.
- Don’t skip greasing the pan! It’s important for easy removal.
- Feel free to adjust the amount of pecans based on your preference. If you love nuts, add even more!
Variation
You can add chocolate chips or butterscotch chips for a fun twist! Just mix them in with the pecans for a richer flavor.
FAQs
1. Can I use other nuts instead of pecans?
Yes! Walnuts or almonds can work well too, so feel free to swap.
2. Is it okay to make this cake ahead of time?
Absolutely! You can make it a day in advance, and it tastes even better the next day!
3. Can I make this cake in smaller portions?
Yes! You can bake in a muffin tin for small cake bites. Just adjust the baking time to about 15-20 minutes.
