Butter Pecan Cake - (WASC method)

For a baby shower the Mommy-to-Be requested something with Bavarian cream filling but preferred white cake over chocolate. I did some experimenting and paired butter pecan cake with a cream cheese and pudding based Bavarian Cream. The butter pecan flavoring can be ordered online. I originally found it at a bulk food store and I always use 1/8 tsp in my butter cream icing.


  • Cake Ingredients
  • 1 Butter Pecan Cake mix

  • 1 C Flour
  • 1 C Sugar
  • 1 tsp Salt
  • 4 Eggs
  • 1 C Sour Cream
  • 1 C Water or Milk
  • 2 tsp Vanilla
  • 1 tsp Butter Flavoring
  • 1 tsp LorAnn’s Flavor Fountain Butter Pecan flavoring
  • Bavarian Cream Filling Ingredients

  • 8 oz Cream Cheese softened

  • 2 packages French Vanilla Pudding Mix
  • 3/4 C Milk
  • 12 oz Whipped Topping


  1. Cake Directions

Combine dry ingredients in a medium bowl. Mix wet ingredients until blended then add in dry ingredients by thirds. Beat about 2 minutes and pour into prepared pans. Bake at 325 for moist cake.

Filling Directions

Using electric mixer beat cream cheese until smooth. Add pudding mixes and continue mixing until combined. Slowly add milk then fold in whipped topping. Filling will be very thick.

Comments (16)


because i found the cake mix at walmart but they dont have the flavoring so is there some stores that u can suggest


If you have any stores that are run by Menonites and carry bulk groceries they often have the flavor fountains sometimes. Recently I found it (sounds crazy) at Cabella's Outdoor store in a set of ice cream flavorings. It's available online from Lorann's too.


What kind of icing did you use to ice the cake? I am making a similar cake and need an icing that will crust and taste good with this cake. Preferrably a white icing. Plain buttercream? What do you think?


I am also wondering how this would hold up covered with fondant and what to ice it with, cream cheese icing? I'm just not sure if the filling would be thick enough to hold up to the fondant.