I received a Baker’s Secret Basics Nonstick Fluted Tube Pan to help me create this holiday baking recipe; all opinions are my own. #HolidayBaking
I love holiday baking, but as I get older I realize that I’d rather bake a few really amazing sweets than fill the house with a bunch of junk. To accomplish this, I’m going through my old recipes and looking at ways to improve their quality without losing too many of the traditional holiday baked goods the family loves.
Today I updated a recipe I haven’t made for a few years because I lost my bundt pan. I’m not sure how it happened, and it’s possible I tossed it because it was painted blue on the outside and I remember it was peeling. But I received a new Baker’s Secret Fluted Tube Pan/Bundt Pan to review so it was a great time to get baking.
Taking a boxed cake and adding pudding and other ingredients has been popular since the 80’s. What I’ve changed about this pecan cake is that I’ve switched to an organic vanilla cake instead of a yellow cake mix, switched from oil to butter, and from water to heavy cream. Yes, this is a rich, calorie packed cake, but you only need one bite to realize just how amazing it is, and it’s real food. Nothing artificial! Prefer a fluffier cake? Use 3/4 cup water instead of 1/2 cup whipping cream. I like the denseness of this cake and it’s the perfect texture for the creamy caramel and the amazing whipped cream.
Powdered vanilla is used one-for-one in recipes instead of liquid vanilla. This is a sample I received at an international food blogger conference and I’m hooked. The flavor is pure vanilla and it’s perfect for the pecans and the whipped cream.
- 2 tsp ground cinnamon
- 1 tsp powdered vanilla
- ½ c pecans, roughly chopped
- 1 VANILLA cake mix
- 5 Tbls butter, melted
- ½ cup heavy whipping cream
- 1 package vanilla INSTANT pudding mix
- 4 eggs
- Spiced Whipped Cream
- ¾ cup confectioners sugar
- 1 tsp cinnamon
- ½ tsp vanilla powder
- 2 cups heavy whipping cream
- 1 jar good quality cream caramel sauce (or homemade)
- Preheat oven to 350 (325 if using a dark pan)
- Prepare your bundt pan (I use baking spray)
- In a small bowl, mix cinnamon, vanilla, and pecans until the pecans are coated.
- In a mixing bowl, mix cake mix, butter, heavy whipping cream, instant pudding mix, and 4 eggs until blended. Scrape the sides and bottom of the bowl. Turn the speed to medium and beat for 2 minutes.
- Place half of the nut/cinnamon mixture in the bottom of the bundt pan.
- Follow with half of the vanilla cake mixture, then remaining nut mixture, then the rest of the cake mix. Make sure the nuts are covered and the surface is smooth.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10-15 minutes then flip onto a wire cooling rack. Cool completely.
- Spiced Whipped Cream: in a clean mixing bowl add powdered sugar, cinnamon, and vanilla powder. Turn the mixer on low and slowly add the heavy whipping cream. Stop the mixer and scrap the sides and bottom. Turn the mixer on high and beat until soft peaks form.
- Place warm caramel sauce on the plate (I spoon it on the plate and warm in the microwave 10 seconds), and serve with spiced whipped cream.
The Baker’s Secret Basics Nonstick Fluted Tube Pan will get a lot of use in my kitchen this year. I just have to remember to lower the temperature 25 degrees and I know I probably don’t have to prepare it as I do because it’s non-stick, but I’m too chicken to bake without it.
Do you have a favorite bundt cake recipe? I’d love to see some of yours!
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