Delania Owen
Jonesboro, AR
This recipe is fondly referred to as “the church lady cake” because when I was a young music minister’s wife, a dear lady in the church shared it with me. It’s quick & easy, never fails and is always a hit. I’ve even made it in mini Bundt® pans to give to all the teachers at school for Christmas gifts. Great served warm!
2 to 3 T. sugar
15-1/4 oz. pkg. yellow cake mix
4 eggs
1 c. oil
1 c. water
15-oz. can coconut-pecan frosting
1/2 c. chopped pecans
Generously spray a 10" Bundt® pan with non-stick vegetable spray. Dust pan with sugar; set aside. In a large bowl, combine dry cake mix, eggs, oil, and water; beat as directed on package. Stir in frosting and mix well; fold in nuts. Pour batter into pan. Bake at 350 degrees for 50 to 60 minutes. Let cake cool in pan for 10 minutes only; turn out onto a serving plate. Makes 12 servings.
When decorating a cake, tuck strips of wax paper under the edges of the bottom layer. Remove them after the cake is frosted for a neat and tidy cake plate with no smudges.