What kind of frosting for butter pecan cake? | Taste of Home Community
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What kind of frosting for butter pecan cake?

Last post Mar 10, 2010 9:06 AM by Suzamews . 4 replies.

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  • What kind of frosting for butter pecan cake?

    I bought a butter pecan cake mix and can't decide what frosting to use.

    Looking for ideas 


  • Re: What kind of frosting for butter pecan cake?

     Caramel would be my go-to or probably buttercream. Are you talking canned icing or homemade? Here's a 5 star recipe...


    Caramel Frosting


    1/2 cup butter
    1/2 cup packed light brown sugar
    1/2 cup packed dark brown sugar
    1/4 cup whole milk
    2 cups powdered sugar, sifted
    1 teaspoon vanilla extract


    Bring the butter and brown sugars in a saucepan over medium heat to a boil and cook for 2 minutes, stirring occasionally. Add the milk and bring mixture back to a boil.

    Remove pan from heat and stir in the powdered sugar and vanilla, mixing until frosting is smooth. Frost cooled cake immediately.


    I have a very difficult time deciphering the line between boredom and hunger.

  • Re: What kind of frosting for butter pecan cake?

    Just had a butter pecan cake at a church potluck on Sunday. It was frosted with a cream cheese frosting topped with pecan halves. Yummy!

  • Re: What kind of frosting for butter pecan cake?

    Coconut pecan like on a German chocolate cake...yum! Let us know what you decide!


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  • Re: What kind of frosting for butter pecan cake?

    This was from this board.  The frosting does sound wonderful - caramel & pecans would be perfect!  Also, Buffetfan posted recipe this in a column she writes, but not sure if she made it.  Maybe she will reply, too.   Smile





    Posted by Boadecia 8/12/09 TOH

    The icing is awesome - best part of the cake to me.

    Blond Texas Sheet Cake w/ Caramel Pecan Frosting

    Blond Texas Sheet Cake
    With Caramel-Pecan Frosting

    For the cake:

    1 pkg. (18.25 ounces) white cake mix
    1 c. buttermilk
    1/3 c. butter, melted
    4 egg whites
    ¼ tsp. almond extract

    For the frosting:

    1 c. chopped pecans
    ½ c. butter
    1 c. light brown sugar
    1/3 c. buttermilk
    2 c. powdered sugar
    ½ tsp. vanilla extract
    ¼ tsp. almond extract

    To make the cake, beat the cake mix, buttermilk, butter, egg whites and almond extract together with an electric mixer at low speed for 2 minutes or until blended. Pour batter into a 15- by 10-inch jelly roll pan.

    Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 2 hours.

    To make the frosting, place chopped pecans in a single layer in a shallow pan. Bake at 350 degrees for 6 minutes or until lightly toasted.

    Bring butter and brown sugar to a boil in a 3 ½-quart saucepan over medium heat, whisking constantly, about 2 minutes. Remove from heat and slowly whisk in buttermilk.

    Return mixture to heat and bring to a boil. Pour into bowl of a heavy-duty stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth. Stir in pecans.

    Pour immediately over cooled cake in pan and spread quickly to cover cake.

    Serves 12.