• 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


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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