Ingredients for Coconut Pecan Snack Cake
- Betty Crocker Yellow Cake Mix
- 1 cup water
- Vegetable Oil
- 4 large eggs
- Coconut Pecan Frosting
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How to Make Coconut Pecan Snack Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch sheet cake pan.
- In a large mixing bowl, add one 15.25 ounce box of your favorite white cake mix. Make a well in the center.
- Add 4 large eggs, 1/2 cup vegetable oil, and 1 cup water to the well.
- Mix on low speed for 30 seconds, then medium speed for 1 minute.
- Add the entire contents of a 16 ounce tub of your favorite cream cheese frosting to the batter.
- Mix the frosting into the batter on medium speed for 1 additional minute.
- Stir in 1 cup of shredded sweetened coconut and 1 cup of chopped pecans.
- Pour batter evenly into the prepared pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the edges have begun to pull away from the pan.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
132g
Fat
24g
Carbs
17g
