Ingredients:

  • ¼ cup powdered sugar
  • ¼ cup chopped pecans
  • 1 box butter pecan cake mix
  • 4 eggs
  • ¾ cup oil
  • 1 cup milk
  • 1 container coconut-pecan icing

Directions:

Dust tube or Bundt pan with powdered sugar after greasing. Sprinkle chopped pecans on bottom. Combine cake mix, eggs, oil, and milk until smooth. Stir in icing. Pour over pecans. Bake at 325º for 55-60 minutes or until brown. Cool 20 minutes before turning on a cake plate.

This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Jennifer Francis, Our State Office Manager.

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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