Butter Pecan Cake

Butter Pecan Cake

1 box Butter Pecan Cake Mix

3/4 cups chopped pecans (I used more - chopped a bunch and started dumping)

3/4 cup oil

1 can Coconut Pecan Frosting

4 eggs

1 cup water

Beat eggs, oil, water and dry cake mix together. Fold in frosting and 1/2 cup pecans.

Grease bundt pan, add 1/4 cup of pecans in bottom of pan. Pour batter into pan and bake at 350 degrees for one hour. (I have a convection oven and baked it at 325 degrees for approx 55 minutes.)

This is from one of my best friends - Millie - and let me tell you the truth and with my hand up - this is one of the best - thus far!!! Totally delicious

CREAM CHEESE BANANA-NUT BREAD

3/4 cup butter, softened

1 (8-oz) pkg cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

(I also added 1 teaspoon cinnamon, and 1/2 teaspoon cloves)

1-1/2 cups mashed bananas (1-1/4 pounds unpeeled, about 4 medium)((I used five frozen)

1 cup chopped nuts, (I actually had about 1-1/2 of broken pecans) and I added about 1 cup of coconut - I toasted both in the oven before adding.)

1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour, baking powder, soda and salt (I added the spices here also); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, (coconut if using) pecans and vanilla. Spoon batter into 2 greased and floured (8"x4") pans.

Bake at 350 degrees for 1 hour or until a long wooded pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing. Makes 2 loaves.

Delicious!