Today is National Bundt Day! Mary, The Food Librarian has been celebrating with Bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's Bundts.
To help her celebrate, I made this Coconut Pecan Bundt; a recipe given to me by my friend Brenda. It’s super easy, moist, and has a vintage feel to it. It’s really sweet, so don’t even think about glazing this baby.
|Coconut Pecan Bundt |
|1 15.25 oz. Box Butter Pecan Cake Mix|
|1 cup water (per box instructions)|
|1/2 cup vegetable oil (per box instructions)|
|3 eggs (per box instructions)|
|1 15 oz. can of Coconut Pecan frosting|
Prepare the cake batter according to the box’s instructions. Add the frosting to the batter and stir well to combine. Pour into your greased and floured Bundt pan. Bake according to the Bundt cooking time on your box. It’s around 35 minutes at 350 degrees. Allow to cool completely before attempting to turn this onto a plate.
Enjoy! Happy Bundt Day!