5 from 6 votes
Butter Pecan Cake
Butter Pecan Cake is a butter pecan spice cake that is topped with a sweet coconut pecan frosting.
Prep Time
20 mins
Cook Time
28 mins
Total Time
48 mins
Servings:
12
slices
Calories:
749 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 2 cups light brown sugar packed
- 1 cup butter room temperature* see notes
- 1 cup water see notes, warm
- 2 egg large
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups pecans chopped
Frosting
- 1 1/2 cups unsweetened coconut
- 3 tablespoons butter melted
- 1 1/2 cups powdered sugar
- 1/4 cup milk whole
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
Instructions
Pecans
- Preheat oven to 350 degrees F and line a baking sheet with raised sides with foil or parchment paper.
- Add the 3 cups of pecans for this recipe to the prepared baking sheet. Spread the pecans out.
- Place in the oven and toast for 5 to 10 minutes until the pecans are fragrant. Stir occassionally.
- Remove from the oven to cool. Leave the oven on and set to 350 degrees F.
Cup of Yum
Cake
- Grease a 9×13 inch baking dish with nonstick baking spray.
- Add the butter and sugar to a large bowl. Using a hand mixer, beat on medium until creamed.
- Beat in the warm water and eggs until combined.
- In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and salt. Whisk until combined.
- Gradually beat the dry ingredients into the wet until combined.
- Fold in the 2 cups of chopped pecans.
- Scoop the batter into the prepared baking dish and bake in the oven for 22 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Once baked, allow to cool on the counter for 10 minutes while you make the frosting.
Frosting
- Add the coconut, butter, powdered sugar, milk, vanilla, and pecans to a large bowl. Beat together using a hand mixer on medium speed until combined.
- Spread the frosting evenly over top of the warm cake.
- Serve the cake warm with some vanilla ice cream or at room temperature!
- Cover tightly with plastic wrap and store at room temperature.
Notes
- * Vegetable shortening can be used as a substitute for the butter in the cake
- ** You can substitute the warm water for buttermilk.
Nutrition Information
Calories
749kcal
(37%)
Carbohydrates
82g
(27%)
Protein
8g
(16%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Cholesterol
76mg
(25%)
Sodium
474mg
(20%)
Potassium
273mg
(6%)
Fiber
5g
(20%)
Sugar
53g
(106%)
Vitamin A
623IU
(12%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 749
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 76mg | 25% |
| Sodium | 474mg | 20% |
| Potassium | 273mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 53g | 106% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.