Butter Pecan Cake??

Baking By Glo Updated 15 Jun 2009 , 10:03pm by Jayde

Glo Posted 27 May 2009 , 5:26pm
post #1 of 18

Gosh I posted this last night I thought but I can't find it! So bare with me if I am repeating.
I am just not finding recipes for Butter Pecan cake. I would really like a doctored mix of some sort if I could.
I tried using a BP mix and added 1 sm box of white choco. inst. pudding and increase the water by a 1/3 c. It looked great when I took it out of the oven, but when I went to take it out of the pans it had fell, and it was only about 1" or so tall!! Why it fell I don't have a clue. I went ahead and made the filling so I could get the taste of it and it was really good. Just not tall! LOL
Does anyone have a clue to the problem or a good doctored cake recipe?

TIA icon_smile.gif
Glo

17 replies
bakedbycody Posted 27 May 2009 , 5:46pm
post #2 of 18

you can add some extra baking powder. I usually add a few extra teaspoons to my doctored cake mixes to help them rise more.

teddybr218 Posted 28 May 2009 , 1:37pm
post #3 of 18

Someone makes a butter pecan mix, Betty Crocker I think. I have one at home just have not used it yet,but had to have it.

pouchet82 Posted 28 May 2009 , 1:45pm
post #4 of 18

Glo- FYI, If you are looking for something you have already posted, on the home page click on the icon that says "my forum posts" You should be able to find all your posts there icon_smile.gif

Jayde Posted 28 May 2009 , 11:56pm
post #5 of 18

Butter Pecan

1 box of BC butter pecan cake mix
1 cake extender recipe (found in the recipe section)
use buttermilk instead of the water
be generous with the oil, use 1/2c. instead of 1/3c.
1 tsp. butter pecan extract
1/4 c. pecan butter (made by grinding pecans in the food pro until they resemble peanut butter)

To DIE for, I promise.

Glo Posted 29 May 2009 , 12:02am
post #6 of 18
Quote:
Originally Posted by teddybr218

Someone makes a butter pecan mix, Betty Crocker I think. I have one at home just have not used it yet,but had to have it.




I used the Butter Pecan cake mix, and added 1 sm box of pudding, an increased the water by a 1/3 of a cup. It looked great when I took it out of the oven, but when I let it cool before removing it had fell. The whole layer, not just the middle. It tasted fine but I can't figure out why if fell so much.
Glo

Naty Posted 29 May 2009 , 3:30pm
post #7 of 18

I have a recipe for a butter pecan frosting if you are interested. Look under my posts.

Thanks,
Naty

Glo Posted 1 Jun 2009 , 12:47am
post #8 of 18

Thanks Jayde for the recipe. I am having trouble finding BP extract locally, but I'll figure something out. One more question if you don't mind. Do you add an entire box of instant pudding, or 1/2 to the cake extender recipe?
I am going to try it tomorrow, it is our wedding anniversary, and it will be a good desert to celebrate with.
Thanks for all your help. thumbs_up.gif
Glo

Jayde Posted 1 Jun 2009 , 10:46pm
post #9 of 18

I dont add the pudding to my mixes (cringes and waits for the attacks). I like using the cake extender, which is 1 cup of flour, 1 cup of sugar, 1 tsp. of vanilla, 1 cup of sour cream, and 1 egg. You would use that with 1 cake mix. If you use more than one mix you will have to double or triple your cake extender recipe.

I do like to use pudding mixes in my buttercreams though icon_smile.gif.

Glo Posted 2 Jun 2009 , 12:04am
post #10 of 18

If I am understanding right, make the BP cake mix per direction, but sub. buttermilk for the water, and increase oil to 1/2 c? Then use the cake extender that calls for sour cream also? I think the is what I am not sure about using buttermilk + sour cream.
I could not find BP extract around here and so I adding a couple TBS of BP syrup. I gonna have to order some fromt the internet.
Thanks.
Glo

cakelady48 Posted 2 Jun 2009 , 12:30am
post #11 of 18

This is a recipe I came up with,,no recipe extender needed. Fabulous flavor ,never falss. Its my most popular.

1 butter pecan cake mix
1 (4 serving) vanilla pudding
4 eggs
1/2 cup oil
2/3 cup water
1 tsp. pecan flavoring (I use Watkins, it's the best)
1/3 cup Butter Shots Liquor
1/2 cup chopped pecans

bake at 325 for 45 min makes 2 9" cake layers

Filling
In a medium saucepan melt 2 Tbsp. butter
add 1/3 cup heavy cream or carnation milk
1/3 cup dark brown sugar
1/2 cup chopped pecans
bring to a boil and remove from heat
and add
1 tsp. vanilla
2 cups icing sugar
stir to mix and let cool
if filling seems too thick when cooled add 1 tbsp pf cream to thin out a bit
ENJOY

Jayde Posted 2 Jun 2009 , 10:26pm
post #12 of 18
Quote:
Originally Posted by Glo

If I am understanding right, make the BP cake mix per direction, but sub. buttermilk for the water, and increase oil to 1/2 c? Then use the cake extender that calls for sour cream also? I think the is what I am not sure about using buttermilk + sour cream.
I could not find BP extract around here and so I adding a couple TBS of BP syrup. I gonna have to order some fromt the internet.
Thanks.
Glo




The cake extender recipe you add in addition to the ingredients on the box. So the back of the box is going to say 1 1/4 cups of water, 3 eggs, and 1/3 cup of oil (with some variances for different flavors/brands). Instead of the water I technically use 1 cup of half and half with 2 tsp of vinegar whisked into it, let it sit until it curdles slightly and then 1/4 cup of water. If you really dont want to use the buttermilk you can just use half and half. Its more for the fat content thus making your cake moister, than for flavor. Instead of 1/3 cup of oil, I change it to 1/2 cup. And keep the 3 eggs the same. Make sense?

I just am not crazy about pudding mixes in cakes. Mine have a tendency to fall, and instant pudding just isnt my favorite thing in the world, once you taste the real thing you wont ever go back. I think instant pudding gives a medicinal or metallic aftertaste that I dont care for. I do use the cheesecake instant pudding mix in my cream cheese icing, but that is pretty much it for my instant pudding usage. I do have a killer homemade pudding recipe that is terribly simple to make...

Glo Posted 2 Jun 2009 , 11:42pm
post #13 of 18

Jayde, I made the cake and I didn't put in the sour cream in the extender. I made it before I read your post. Other than the I used all buttermilk and it was pretty much the same . I will say it was a beautiful cake! Nice & tall, one of the best looking cakes I have made in a while. It was a little dry, but I think that was due to no sour cream, and it baked a little faster than I thought so I will shorten the baking time a few minutes. I think it will be perfect next round.
I would like to thank you for be [/b] SO helpful to a newbie, and I certainly appreciate it greatly.
Glo

Jayde Posted 3 Jun 2009 , 2:03pm
post #14 of 18

Try baking at 325 instead of 350, and I start checking my cakes at about 25-30 mins. I check them every 5 minutes or so after that, so they really have no chance to overbake. I also pull them out and unpan them after only about 5 mins. If you let them continue to sit in the hot pan for 15 - 20 mins, the pan is hot and the cake itself is hot and it will continue to cook, even though it is out of the oven.

As for the sour cream, its debateable on whether you use it or not, there are other things you can use instead. The more fat that you put into a cake, the more moist it is going to be. I dont ever use low-fat ingredients (unless a customer wants it), its full fat sour cream and half and half instead of water, and dont skimp on the oil. You can even replace the oil with melted butter, just use real butter and not margarine. I do that for my butter vanilla cake.

I think the reason why yours was a little on the dry side, was more due to the fact that you didnt really have enough liquid, since you omitted the sour cream, but didnt replace it with anything else, rather than just leaving out the sour cream. Next time replace the sour cream with something like full fat yogurt (any flavor really is nice added to a french vanilla mix) or you can even try softened butter (I havent replaced the sour cream with butter yet, but that is something that I will have to try) to replace that sour cream to get that liquid content up more.

I never mind helping icon_smile.gif.

Glo Posted 4 Jun 2009 , 12:05am
post #15 of 18

Thanks Jayde for all the tips & ideas. Make perfect sense to me. DH is on vacation this week and I have a lemon cake I am going to try the same method as the pecan and see how it turns out. He loves lemon so I'll let you know how it turns out.

Glo

Jayde Posted 4 Jun 2009 , 12:35am
post #16 of 18

Fresh lemon juice and some lemon zest makes a world of difference...

Glo Posted 15 Jun 2009 , 12:46am
post #17 of 18

Jayde, i just wanted to let you know I made a lemon cake with the same principal as the butter pecan and used the the fresh lemon juice, in the batter, them made a lemon curd filling with fresh juice, and zest and finished it off with a white chocolate buttercream and this cake was to DIE FOR!!! Moist, good texture, and an over all good looking cake.
I also had never froze a cake before and after baking it, I didn't have time to finish it and wrapped it up hot and put it in the freezer, and it worked like a charm.
DH was on vacation this week and I couldn't get anything done like I wanted, but it sure didn't hurt letting the cake stay in the freezer.

Thanks for ALL you help! icon_biggrin.gif
Glo

Jayde Posted 15 Jun 2009 , 10:03pm
post #18 of 18

Congrats Glo! We have you on your way to a modified mix baker! I am so glad that your recipe turned out so good. Keep on trying different combos, until you find something great.

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