Easy, Light, Best Butter Pecan Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (18 ounce) box butter pecan cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (6 ounce) box vanilla instant pudding mix
• 1 cup milk (i use skim, but you can use what you like)
• 12 ounces cool whip (i use fat-free, but you choose)
• 1 1/2-2 cups of chopped pecans (i toast them for a few minutes-which is optional)
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350°f.
• 2 mix the cake mix as directed on box (do not overbeat).
• 3 bake in three layers (approximately 20 minutes) in greased and floured pans.
• 4 cool in pans for 10 minutes then remove to rack and cool completely before frosting.
• 5 mix the pudding and milk together until it starts to thicken. fold in the cool whip.
• 6 add the nuts and vanilla.
• 7 frost the cake this makes a lot of icing so be generous between the layers and icing the cake. store in the refrigerator.