Butter Pecan Cake

Butter Pecan – roasted pecans, butter and vanilla flavors are combined to make a delicious rich taste. Perfect for your Summer celebrations, this Butter Pecan Cake has a rich, creamy flavor, topped with a fluffy frosting and chopped Butterfinger Candy Bars. 

This recipe is brought to you by International Delight

Summer is full of Cook-outs, Potlucks, Picnics and gathering with family and friends. Having an easy, delicious dessert to take along to your celebration is important. If you have been around here often, you will quickly realize that I love sharing impressive looking desserts that are easy to bake and share.

One of my favorite ways to add flavor to a cake or cupcakes without a lot of fuss is to use a flavored creamer, like International Delight. For a burst of cool, peppermint flavor, I baked York Peppermint Pattie Cupcakes. The Irish Cream Push Pops were a huge hit, as were the Chai Tea Latte Cupcakes. I even added some International Delight to frozen drinks; Milkshakes and Frappuccinos to add extra flavor.

This time, the Southern Butter Pecan was the perfect addition to this Poke Cake. Starting with a yellow cake mix, then replace the water with Southern Butter Pecan Gourmet Coffee Creamer, eggs and butter and baked according to the directions on the box in a 13×9 pan. Then after the cake was cooled, poke holes with a chop stick or wooden skewer and pour 1 cup more of the Southern Butter Pecan Creamer and into the refrigerator to chill.

After a few hours to chill, add the frosting, a mixture of Cool Whip Whipped Topping, Marshmallow Fluff, Powdered Sugar and Vanilla Extract. And if this Butter Pecan Cake wasn’t delicious enough, chop Butterfinger Candy Bars and sprinkle on top!

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Butter Pecan Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Add rich flavor to this ordinary cake with gourmet coffee creamer. Recipe on HoosierHomemade.com

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Ingredients

• 1 Yellow Cake Mix
• 1 cup International Delight Southern Butter Pecan Creamer
• 4 eggs, room temperature
• 1/3 cup butter, softened
• 1 cup International Delight Southern Butter Pecan Creamer

Frosting

• 1 (8 oz) tub Cool Whip Whipped Topping, thawed
• 1/2 cup Marshmallow Fluff
• 1/4 cup Powdered Sugar
• 2 teaspoons Vanilla Extract

Topping

• 6 mini Butterfinger Candy Bars, chopped

Instructions

1. Preheat oven to 350 degrees and spray a 13x9 baking pan with cooking spray
2. Combine cake mix, 1 cup creamer, eggs and butter until smooth
3. Spread evenly into pan
4. Bake at 350 degrees for about 35-40 minutes or until a toothpick inserted in the center comes out clean
5. Cool completely
6. Poke holes in cake with chop stick or wooden skewer
7. Pour additional 1 cup of creamer over cake and place in fridge for 3 hours or overnight

Frosting

1. Beat together all ingredients until fluffy and smooth
2. Spread over cake
3. Just before serving, chop candy and sprinkle over cake
4. Cover and store leftovers in fridge

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.