Butter pecan cake with cream cheese frosting...a family favorite!

I use the butter pecan pound cake recipe someone shared with me years ago but I double it and then I make in two 9 inch cake pans and make a batch of homemade cream cheese frosting, it is truly delicious!

FOR THE CAKE:

Butter pecan cake mix (2 boxes)

2 cans coconut pecan frosting

8 eggs

2 cups milk

1 1/2 cups of oil

Mix all ingredients together well, pour into 2~ 9 inch cake pans and bake at 350° until done about 45-50 minutes.

FOR THE FROSTING:

1 Stick of Butter softened

1 pkg of cream cheese softened

2 tsp vanilla

5-6 cups of powdered sugar

In mixing bowl beat the cream cheese, butter, and vanilla with electric mixer, begin adding powdered sugar 1 cup at a time and continue to beat until it reaches a spreadable consistency. Once you have frosted your cake you will want to store in the refrigerator with this frosting.

Enjoy!!!

This can also be made into a bundt cake by simply halving the ingredients for the cake recipe and pouring into greased bundt pan and baking at 350° for 45-50 minutes. For the bundt cake you can finish by sprinkling with powdered sugar on cooled cake!