I went to the cake decorating supply store today and I was talking to the cashier about flavor combos, etc. I told her that I was making a butter pecan cake, caramel flavored icing and was still looking for a filling that would not need refrigeration for a few days. She said that she heard that the Bavarian Cream (sleeve filling) is really good in the butter pecan cake. I thought about it and just couldn't see them together. Sooooo, I thought I would go to my trusted buddies here and ask your opinions. Have you ever used Bavarian filling and butter pecan together and if you haven't do you think it would be good? I didn't buy the filling but I will depending on what you guys think. Thanks soooo much!!