Wednesday, January 21, 2009

Butter Pecan Bundt Cake with Caramel Pecan Topping

1 Butter Pecan Cake Mix
1 - 3oz pkg. Vanilla instant pudding
1 cup sour cream
4 eggs
½ cup buttermilk (you can use water)
½ cup oil
Beat all ingredients on medium high for five minutes. Grease and flour bundt pan. Bake at 350* for 48 to 52 minutes or until toothpick inserted in center comes out clean. Invert on a plate that can go into the oven and let cool for 10 minutes. While waiting, make topping.
Caramel Topping
½ cup butter
6 tbsp. Cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
Melt butter in med. saucepan over moderate heat. Add cream, brown sugar, and pecans and stir for 3 – 4 minutes. Take cake out of pan and with a spoon, drizzle topping evenly over the top. Broil cake, watching carefully, until caramel topping begins to bubble, about 2 minutes.
(I like to serve it warm, it’s so yummy!)

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