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Butter Pecan Pound Cake

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“This cake is not only melt in your mouth good, but it is also very quick and easy to make. Rich creamy flavor with little effort... my kind of cake. I found this recipe in the Jan/Feb 2005 issue of Home Cooking Magazine submitted by Evelyn M. Lett and had to try it and I am so glad I did. It was great and I hope all of you enjoy it as well.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
  2. Preheat oven to 325°F.
  3. Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
  4. Pour into well-greased Bundt pan.
  5. Bake 45 minutes or until cake tests done in the center.

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