Buter Pecan Cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 226.0
  • Total Fat: 10.1 g
  • Cholesterol: 44.5 mg
  • Sodium: 177.9 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Buter Pecan Cake calories by ingredient
Submitted by:

Number of Servings: 24


    *Betty Crocker Super Moist Butter Pecan Cake Mix (Mix Only) 1 box = 510 grams, 510 gram(s)
    Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving
    *Crisco Pure Vegetable Oil, 8 tbsp
    Water, tap, 1 cup (8 fl oz)
    Butter, salted, 1 stick
    Powdered Sugar, 3 cup, unsifted
    Vanilla Extract, 2 tsp
    Whole Milk / Vitamin D, .1 cup

    Add to floured, greased cake pan. Spinkle with Heath Bits o' Brickle. Bake as directed on cake mix box.

    Cool. Blend butter, vanilla, and powdered sugar, add milk (a little at a time until consistency suits you while whipping)and whip for four minutes. Add half or left over candy bits, mix and spread over cooled cake. Sprinkle with the remainder of the candy bits. Cut and serve with butter pecan ice cream.


Sprinkle batter with Heath Bits o' Bickle Candy. Bake cake according to box directions. Spread with homemade icing and sprinkle with the rest of the candy pieces.

Serving Size: 24 2" inch peices (13 x 9)

Number of Servings: 24

Recipe submitted by SparkPeople user CANLSMIT.

Rate This Recipe