Butter Pecan Cake with Creamy Glaze

Introduction:

This Butter Pecan Cake is the ultimate dessert for those who love the warm, nutty flavor of toasted pecans paired with a moist, buttery cake. Topped with a rich, creamy glaze and a generous sprinkling of pecans, this indulgent treat is perfect for holidays, gatherings, or any time you want to impress your guests with something special. It’s simple to make but delivers a bakery-worthy taste and texture that’ll have everyone asking for seconds.

Ingredients:

For the Cake:

• 1 box yellow cake mix (or your favorite homemade yellow cake recipe)
• 1 cup milk
• 1/2 cup butter (softened)
• 4 eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans (toasted)

For the Creamy Glaze:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1 1/2 cups powdered sugar (sifted)
• 1 tsp vanilla extract

For Topping:

• 1/2 cup chopped pecans
• 1/2 cup halved pecans (for garnish)

Instructions:

Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cake mix, milk, butter, eggs, and vanilla extract. Beat until smooth.
3. Fold in the toasted chopped pecans.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely before glazing.

Creamy Glaze:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and cook for 2 minutes, stirring constantly.
3. Add the heavy cream and bring to a gentle boil for 1 more minute.
4. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.
5. Pour the warm glaze over the cooled cake and spread evenly.

Topping:

1. While the glaze is still slightly warm, sprinkle chopped and halved pecans on top.
2. Allow the glaze to set before slicing and serving.