Butter Pecan Cake by Karen none - Musely
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Butter Pecan Cake

posted in Food & Drink > Recipes

    1 Yellow Cake Mix

    1 cup International Delight Southern
    Butter Pecan Creamer

    4 eggs, room temperature

  • ⅓ cup butter, softened

    1 cup International Delight Southern Butter Pecan Creamer

  • Frosting:

    1 (8 oz) tub Cool Whip Whipped

    Topping, thawed

    ½ cup Marshmallow Fluff

    ¼ cup Powdered Sugar

    2 teaspoons Vanilla Extract

  • Topping:

    6 mini Butterfinger Candy Bars, chopped


    Preheat oven to 350 degrees and spray a 13x9 baking pan with cooking spray.

    Combine cake mix, 1 cup creamer, eggs and butter until smooth.

    Spread evenly into pan.

    Bake at 350 degrees for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

  • Pour additional 1 cup of creamer over cake and place in fridge for 3 hours or overnight.

    Cool completely

    Poke holes in cake with chop stick or wooden skewer.

  • Frosting:

    Beat together all ingredients until fluffy and smooth.

    Spread over cake

  • Just before serving, chop candy and sprinkle over cake.

    Cover and store leftovers in fridge.

  • ENJOY!!!🍰


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