• Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Serves: 16

Chocolate Butter Pecan Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • CAKE:
  • 1 18.25-ounce box Betty Crocker butter pecan cake mix
  • 1 cup canola oil
  • 1 cup heavy whipping cream
  • 4 large eggs beaten
  • 1 16-oz. can German Chocolate or Chocolate frosting (Yes, the frosting goes in the batter!)
  • 1 cup chopped pecans
  • granulated sugar
  • 1 cup powdered sugar
  • 2 tbsp. unsalted butter softened
  • 1 tsp. vanilla extract
  • 2-3 tbsp. water
  • 2 heaping tablespoonfuls cocoa powder


Mix all ingredients except sugar and stir well.
Pour into a well-greased and floured Bundt pan.
Sprinkle with sugar. (I used between 3-4 tablespoonfuls).
Bake at 350° for about 60 minutes or until a knife inserted in center comes out clean.
Cool cake completely.
Frost with Chocolate Icing.
Whisk softened butter, cocoa, powdered sugar and vanilla with a whisk.
Add only as much water as needed to get ingredients to spreading consistency.
Drizzle Chocolate Icing over cooled cake.
Allow icing to set about 15-30 minutes before covering with plastic wrap.

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