Louisiana Stranger Cake (Caramel Pecan Bundt Cake)
This Louisiana Stranger Cake is an easy, extra moist, and unique bundt cake to take to a new neighbor, church pot-luck, or to freeze for a future party. It comes together with a box of cake mix and a can of frosting!
Louisiana Stranger Cake
What is a Stranger Cake? Short answer, is the easiest, moistest, best tasting, bundt cake you have every put in your mouth. Think caramel, pecans, coconut, butter pecan cake…
Not only that, but it’s super easy to make!!! The secret to this bundt cake, is the way you make the cake batter. Intrigued?
If you didn’t already know, I am a collector of cooking, and ANYTHING to do with food, magazines.
I use the word collector, but really I have a problem that is teetering on the edge of getting me on one of those hoarding shows where they find “collectors” buried under their belongings along with various pets.
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One of my favorite’s is Cook’s Illustrated. I don’t currently subscribe because I have so many back issues already and running out of bookshelf space.
Like most other food magazines, there is a mail section in the front of Cook’s Illustrated where people send in their recipe requests or questions.
Some are funny, like “which end of the fork do I use when I eat with it?”, and some are actually useful, like “I lost my grandmother’s recipe for ____ cake and I can’t live without it!
They actually reunite those grieving people with their recipes and achieve superhero status! In an added bonus, we get recipes for cakes we have never heard of before.
Southern Praline Bundt Cake
One such lucky person was brought back from the abyss of sorrow when they found their lost recipe for Louisiana Stranger Cake and they kindly reprinted it for them.
I couldn’t understand this reader’s loss until I read the recipe, made it (I already had the ingredients on hand because I love German chocolate cake) and proceeded to eat half of it.
The Louisiana Stranger Cake, AKA Southern Praline Bundt Cake, is the moistest bundt cake I ever put in my mouth! I made it for a church pot-luck and it quickly became my most requested cake.
I can’t take credit for this Louisiana Stranger Cake recipe so I am glad to pass it on so that others can revel in the joy of having this cake in their lives!
Ingredients Needed
Cake Mix – A butter pecan cake mix works best but you can also use a white, yellow, and even a chocolate cake mix if you prefer. They all taste amazing!
Oil – I use vegetable oil but you can also use peanut, canola, or safflower oil. Do not use olive oil as it will change the flavor.
Eggs – Use 4 large eggs. Have them at room temperature for better mixing.
Pecans – If you use the butter pecan cake mix, there will be extra chopped pecans but I like to add 1 cup more. Toast the pecans beforehand for even more flavor.
Frosting – This is the store bought coconut pecan frosting. Also known as German chocolate cake frosting. You can make it homemade if you prefer.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How to make a Louisiana Stranger Cake
First: Preheat oven to 350F. Prepare a bundt pan with nonstick spray or other cake release coating. Be sure to get all the nooks and crannies when you grease and flour it.
Second: In a large bowl, combine the cake mix, water, oil, and eggs. Mix to combine.
Third: Fold in the pecans and caramel pecan frosting. Mix to combine.
Fourth: Pour into prepared bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool in cake pan for 5 minutes.
Invert on a cooling wire rack and let cool completely. Dust with powdered sugar if desired.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Why is it called a Louisiana Stranger Cake?
I really wish I knew where the name comes from because I ALWAYS get asked, and I am sad to say that Cook’s Illustrated did not explain the origins of the recipe in the reader’s mail question or response.
I can speculate that it might be because:
- that it was considered strange to put frosting in the cake batter prior to baking.
- that people brought it to strangers that moved into the neighborhood as a welcome gift.
- that a gifted culinary stranger lost this recipe in Louisiana and a lucky person picked it up!
Can I freeze it?
Yes, you can! Up to 3 months and it comes out just as moist as when it was cooked. Just be sure to wrap tightly in plastic wrap!
Can I use a different cake mix?
Yes you can! The original recipe called for a Butter Pecan cake mix but sometimes it is not always available.
Feel free to use a plain yellow cake mix, just add a teaspoon of cinnamon to the batter. Chocolate is also a great option!! I love this Death By Chocolate Bundt Cake.
Can I make this from scratch and not a cake mix?
Yes you can! Here is a recipe for the coconut pecan frosting and a cake batter.
Can I bake it in another pan besides a bundt pan?
Yes you can! I have made it as a sheet cake, a 9-inch layer cake, and mini bundt cakes too.
If it happens to crumble or you have some leftovers, use it as a substitute for the sponge cake in this Christmas Trifle!
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
Can any cake be a bundt cake?
Only if it is made in a Bundt pan which is a distinctive ring-shaped pan. I love the shape and the flavor of this Lemon Bundt Cake. So fun and bright for spring and summer desserts.
Will a cake mix recipe fit in a bundt pan?
Yes. The batter for a two-layer, 9-inch cake will fit into a bundt pan that holds 15 cups of batter.
How do you keep a bundt cake from sticking to the pan?
- Use a good non-stick pan that isn’t scratched, old, or peeling. The non-stick coating must be intact.
- Grease the pan completely, right before adding the batter so it doesn’t slide down the sides and pool at the bottom of the pan, and use liquid oil/shortening.
- DO NOT USE BUTTER! And make sure you get it into all the cracks and crevices of your intricately designed bundt pan with a pastry brush if it’s a fancy one! Get the center tube too!
- Don’t use flour as it gets gummy and comes out like glue, instead I use almond flour or granulated sugar. Yes, sugar is sticky but is liquid when warm so the cake will come out when still warm.
How long do you wait to turn it out of the pan?
As soon as the cake comes out of the oven, take a spatula or non-sharp knife and loosen the cake from the edges of the pan. Including around the center tube!
Rest the cake a few before flipping it over and trying to remove it from the pan. You can also, leave the bundt pan inverted on a cooling rack for a few more minutes to see if it will drop out on its own.
If the cake still won’t come out, give the pan a tiny shake.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Whatever the origin of the name, keep this recipe for the Louisiana Stranger Cake, and the ingredients on hand, for any cake emergency that arises! It could save your life… It’s the best bundt cake from a cake mix!
Louisiana Stranger Cake
Equipment
Ingredients
- 1 box butter pecan cake mix
- 1 can caramel coconut pecan frosting
- 1 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup pecans toasted and chopped
Instructions
- Mix all the ingredients together. Yes, add the frosting to the cake batter!
- Pour into a well-greased bundt pan.
- Bake at 350F for 45 minutes (depending on your oven, cook until toothpick comes out clean).
- Let cool in cake pan for 5 minutes.
- Invert on a cooling rack and leave in pan for 5 minutes.
- Remove the cake from the pan.
- Cool completely.
- Dust with powdered sugar to serve or you can wrap tightly in plastic wrap and freeze until needed.
Video
Notes
- Use a good non-stick pan that isn’t scratched, old, or peeling. The non-stick coating must be intact.
- Grease the pan completely, right before adding the batter so it doesn’t slide down the sides and pool at the bottom of the pan, and use liquid oil/shortening.
- DO NOT USE BUTTER! And make sure you get it into all the cracks and crevices of your intricately designed bundt pan with a pastry brush if it’s a fancy one! Get the center tube too!
- Don’t use flour as it gets gummy and comes out like glue, instead I use almond flour or granulated sugar. Yes, sugar is sticky but is liquid when warm so the cake will come out when still warm.
Nutrition
More Easy Desserts
- Italian Cream Cake Cheese Ball
- Fruit Cocktail Cake Balls
- Cinnamon Bundt Cake
- Sweet Cheese Balls
- Caramel Corn Phyllo Cups
The original source of this recipe was Cook’s Illustrated. Tips on Bundt cakes inspired from here.
{originally published 02/19/15 – photos updated 04/05/22}
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Yum!
Thank you for posting what looks like a delicious cake. I’m in Baton Rouge, Louisiana. I will be making this cake for Easter Sunday dinner. Anita
I hope you love it as much as we do!
I’ve been making this cake for years now. It’s a great favorite and gets requested a lot. I’ve tried several different combinations of flavors.
Strawberry cake with the strawberry icing
Chocolate cake with chocolate icing cake
Orange cake with orange icing
The possibilities are endless!
But the chocolate cake with the chocolate icing in it?
Throw a chocolate ganache on to and it’s a party!
I’ve made this cake from east coast to west coast and all points in between.
It’s a winner!
Love all these combinations!!
Such a popular cake with my church family. I usually make it in a 9×13 pan and serve on Wednesday night bible study. Plenty of other desserts but it usually is the first to be eaten up. Good recipe
I made this last night out of curiosity. I’ve never heard of mixing the icing with the cake mix. Turned out perfect! Really moist. No issues with sticking . I used baking spray. Can’t wait to try other combinations!!
Using a chocolate cake mix is a great combo!
@Jennifer Stewart, we tried lemon cake mix with lemon icing and a lemon glaze. Everyone loved it. Waiting for the chocolate version to cool now. Added walnuts and a chocolate glaze.
Been making this cake for years. I call it “The inside-out cake”. Usually use German chocolate cake mix. Lots of yummy sounds. Thanks for sharing and giving me another name options.
I love the idea of using German Chocolate cake!
I love this cake. I’m from LA but have never heard of it. Making one sit because tonight!
Let me know how you like it!
The flavor is fabulous , however your suggestion of using oil & not a baking spray is way off . Cakes never stick in this bunt pan until this recipe . Next time I will use bakers spray .
Thank you for your input. I will definitely make the change in the tips section.
I was put in charge of making desserts for our girls weekend and decided to try this recipe….what a smash!!! Possibly new go to dessert for company. I used a coconut cake mix and it was amazing!
I’ve made this for years with a box of German chocolate cake mix. It turns out wonderful and everyone loves it. Made for my prayer partner at church for their anniversary. Bought cheap cake taker and decorated it. They loved it and was a hit at their Sunday brunch after church. Got many requests for recipe. Try the German chocolate cake mix. Blessings! Pat Kelley
I have made it with this too and it’s amazing!!
Taste great but wish I used Bakers Joy. Half of the cake is still in pan and I followed instructions carefully. Needed to take to sick friends. Start over or take dinner without desert.
Got the last butter pecan mix in the store! Making this for company tonight. Looking forward to it! Checked out the Wilton’s cake release but it has genetically modified corn and soy ingredients (listed on the bottle) so I’ll stick with Crisco and flour like I’ve always done. Cake comes out fine. Might try the powdered sugar this time though! Thanks for the recipe.
Can’t wait to see how it turns out!
Would this taste good with a Kahlua cream sauce?
Absolutely!
I make this a lot but I make a caramel icing to drizzle over it
@Nellie,
Recipe for frosting? Spunds great.
I’ve also been making this for years except I use German chocolate cake mix. Always a favorite. For those of you saying you have trouble with your cake sticking, try Wilton’s Bake Easy! It’s the best I’ve found.
Been making this a few years. Every time I take it to a function I have people requesting the recipe. I have tried it with different combinations like for example lemon cake mix and lemon frosting and so on. All are delicious. My recipe calls for greasing the pan with shortening and dusting with powder sugar. Strange I know but it’s good. This recipe is probably the most moist you will ever eat. So yummy.
This sounds wonderful! Just found the Butter Pecan cake mix today & I can’t wait to get the frosting to make it! I have a question though, I usually use milk and melted butter in all my cake mixes instead of the oil & water. Will that work with this cake recipe?
Yes, it should work just the same!
I found this recipe while searching for a cake to make in my new bundt pan. It’s delicious and so, so easy! This is one recipe I’ll definitely keep on hand. Thank you!
SO glad you liked it! It’s one of my most popular recipes!
I keep thinking a German Chocolate mix! I’ll let ya’ll know how it turns out!!
That would be great too!
I have been making this for almost twenty years–the first few years with a yellow cake mix, but the butter pecan is by far the best (I’ve used it ever since I was able to find it.) I recently made this in a jelly roll pan. Superb! I always frost it with my homemade praline-type frosting. This cake is one of the best!
Who makes Caramel Coconut Pecan Frosting or where can I buy it? If I must substitute, I should probably know what size can is used in the recipe, also.
Thank you
Dunkin Hines and Betty Crocker both make it and the cans are 15.5 ounces. You can also look for frosting for German chocolate cake. Thanks!
Well today it the day I decided to try this cake. Went to local store, couldn’t find either the icing or the cake mix so I used a yellow cake mix with the cinnamon as you suggested and I made m y own icing (didn’t quite turn out the way I wanted) but I used it anyway. Sprayed my bunt pan just before adding the mixed cake to it, baked it for 40 m inutes let it settle for 7 minutes and turned it out on a plate.–most of it came out intact but the top side stuck. I manage to get them out and kind of stuck them back together–I tastes outstanding and smells wonderful. Stick or no stick this is one I will do again. Oh and it’s a brand new pan–no nicks or dings but oh well. It’s good
@E Nancy Mazrolle,
Over the years I’ve discovered nothing beats the old – grease the pan with vegetable shortening (not oil) and dusting the pan with a Tbsp or 2 of flour, turn it around to get the pan coated with the flour and discard any extra…I have recently started using the baking spray (spray oil+flour) and that works well too – but I am quite liberal with that spray. Don’t know whether that sheds any light on the sticky cake issue or not, but I hope so!
@E Nancy Mazrolle,
Nancy, my Bundt pan stuck as well and it was in very good shape. I googled how to get a Bundt pan to release. What they said to do was to take a pastry brush and brush melted butter in every nook and cranny of your pan and then sprinkle it with sugar instead of flour. I tried it, and it worked for me. I hope this helps.
@D. G., I always use sugar instead of flour if I’m not going to frost my bundt cake. It gives it a slight sweet crunch from the caramelized sugar. I will also use melted butter spread on with a pastry brush when I use sugar. Otherwise I use the old standby flour and crisco. Using either results in a cake that falls right out, if you grease every nook and cranny.
I can only find pecan coconut frosting. Could I use that instead?
Yes absolutely! Thank you for pointing that out. I will make a note in the post that you can also use that frosting.
ADDING A CAN OF FROSTING TO THE CAKE MIX WHEN BAKING? THAT REALLY SEEMS UNREAL TO ME. I HAD TO RE READ IT 5 TIMES. THIS IS THE FIRST TIME THAT I HAVE EVER HEARD OF USING FROSTING IN THE CAKE MIX .WOULDN’T THIS MAKE IT TOO SWEET?
I thought the same thing too but it turns out just right:)
I have never seen butter pecan cake mix,should I just use yellow mix,maybe add more pecans??
You can certainly do this! I have done it on occasion when the supply of cake mix is running low or I can’t find it. Just add an additional 1/2 cup toasted pecans to the cake mix. Enjoy!
If making the cake from scratch using the vanilla or other cake recipe, I assume one would add only the coconut pecan frosting and pecans to the batter? Thanks.
Also, a fail safe cake pan preparation is easy to make. Cream 1:1:1 ratios of vegetable shortening (Crisco), vegetable oil, and flour until smooth. Apply to pans with pastry brush.
That is correct. Just add the frosting to the cake batter. I love that cake release. It works wonders and not a crumb left in the pan!
I made this and the only change was adding extra coconut to the mix. When serving I drizzled caramel sauce over the slice of cake and topped with whipped cream! It was yummy!
I love to add extra coconut to mine too but I am totally in love with all things coconut!
A wonderful cake, I’ve made it multiple times and with a verity of cake mixes and icings. Thank you
I made this cake last weekend and could not believe how good it was and how easy to make. I had to bake it for 60 minutes. I shared it with my neighbor.
This moist rich buttery pecan cake is delicious and takes only 5 minutes to make. I toasted the pecans before adding to the mixture and it really made the flavor pop.
I live in Louisiana and have been making this cake for years. It’s one of my husband’s favorite cakes. The only difference is I add extra sweetened coconut to the batter because we love anything coconut and a tsp of vanilla. Always comes out so moist. When I got the recipe years ago it was called No Name Cake. (Dont know why) Thanks for sharing the recipe. For those of you who have never tasted it, believe me you will love it. The ONLY people who dont care for it are the ones who dont like coconut (one of my sisters and one of my daughters. I tell them they dont know what they are missing)
I will have to add extra coconut to mine next time. I am a BIG coconut fan so there can never be enough coconut IMO. I haven’t heard the name “No Name Cake” but I think that fits with Stranger cake too:)
Mine sticks every time even though I grease my pan well. What am I doing wrong?!
Try greasing the pan and coating it with a light layer of flour. Sometimes if the pans are thin, the butter (or greasing agent) evaporates and allows the cake to stick. The flour should help.
Thanks!
@Sata,
My cake stuck as well. I googled how to get a Bundt pan to release. It said to take a pastry brush and using melted butter cover the whole inside of your pan. Then dust it with sugar instead of flour. It worked for me. I hope this helps.
This recipe is amazing! I’ve made it before but only with yellow cake mix. First time I’ve seen it made with the butter pecan mix. Made it last night but haven’t tried it yet…super excited. My Mom was a cake maker and she turned me onto Wilton’s cake release; it works every time. Never have a cake stick again. I’ve used it for lasagna and bread also.
I love wilton’s cake release!!
@Christopher Bowen, Cake Release best thing to heaven for a baker
@Christopher Bowen, Amazon sells Bak Klene which I use. It has the flour in it and doesn’t leave that nasty gummy build up on your baking pan.
I haven’t read all the comments so hopefully this hasn’t already been answered. Why do you advise not using butter to grease the pan? It is what I always use and haven’t had a problem.
I have had my butter burn in the pan a few times so I stick with crisco.
I’ve made this cake quite a bit – in a bundt pan and in a 13×9 pan. The recipe name I have is Southern Pecan Praline cake – the same ingredients. Wonderful cake
So glad you liked it! I have even made cupcakes too! Try those next time and thanks for reading!
I made this cake and it was such a success at work that I gave the recipe away 3 times! They are still talking about it today! Delicious and easy and moist. Thank you for sharing.
I am so glad that you, and everyone else, loved it! It is my favorite too. So easy and freezes well. I make them as gifts for friends:)
Made this cake. I added icing for looks.
A friend gave me this recipe about 7 or 8 years ago. Not as a bunch cake but as a cake in a 9×13 pan. No one in this household are big fans of icing so I am all for recipes that make delicious cakes without icing. I have no shame to say another attractive quality is that with a boxed cake mix comes together fast. It is a great cake when you have no time but want a fabulous dessert so share with others or enjoy after dinner with family. I knew the recipe by heart but thank you for sharing so I can share with others. Your bunch cake makes this dessert look even more special than ever.
I love to cook from scratch but as a busy mom I am all about taking shortcuts when I can get them in order to focus on more important things, but I really love a shortcut that is very close to homemade. I am so glad to hear about others who have tried this recipe. When I cooked it for the church I used a 9×13 as it was easier to serve. I have also made them in cupcakes and mini bundts! Thank you for reading!!
What a dreamy looking bundt cake!! For some reason I always have better luck with bundt cakes than layer cakes, so I am always gratful to find a recipe we love
I love everything about this beautiful cake! It’s perfectly lovely for the holidays and I love how easy it would be to make with the assistance of the cake mix too!
This smells absolutely wonderful in my oven right now…. it was so easy to mix up and if it tastes even half as good as the batter did Im going to be happy!
Ooooh, I may have to rethink my potluck contribution for a party we’re going to this week. This cake looks amazing and super simple to make. Love the adorable baby bundt cakes!
Ha! I have bookcases like that – it’s just so hard to get rid of my magazines and cookbooks as I “read” them too! 😀 This cake looks fabulous and I love that you can make it using a mix – bonus!
I have never heard of this bundt cake before but I am glad I found the recipe here. The cake sounds delicious and easy to make – which is always a plus!
I had never heard of a Louisiana stranger cake but I’m sold! It sounds so amazing!
What a yummy sounding recipe. I’ve never heard of this cake before. I think my mom would love it if I made this for her!
She totally would!
I baked this cake yesterday for the first time. It was very easy! Very tasty! And everyone loved it! It is even better today! Thank you so much
Thank you so much Kimmyl! It stays so moist for a while but mine never last that long… Thanks for being a reader!
Hi – funny story I was linking up to #SaucySaturday and accidentally clicked on this link in your sidebar but I’m SO GLAD I DID! This lovely cake looks outstanding – going to pin this for the summer time. I can see myself eating this while reading a book and enjoying a glass of lemonade. Thanks for sharing this with us, love it!
Thanks so much for that mess up! I love this cake and how easy it is!! I hope you enjoy it along with your Summer reading book!
Looks really good.
We do not have cake mix in Israel.
What can I used instead?
Thank you~
Instead of the cake mix you can use the following recipe for the cake batter (or mix)
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon.
Then just add the frosting, oil, eggs, and 1/2 cup pecans to the cake recipe as stated in the original recipe. Good luck and don’t hesitate to email me if you are having trouble still. Thanks so much for reading and ENJOY!!
Hey all!!!!! I’m super excited to be baking this tasty cake tomorrow for the first time. I can’t wait to share the outcome on Facebook. Toodles!
I am so excited! I can’t wait to hear how you like it! Please take a picture and tag me so I can see it!!!! It is my most popular recipe here in Waycross and people call me all the time to make it for them.
I too have a “problem” with my old cooking magazines! They have followed us during multiple moves, and I just can’t part with them! Like you, sometimes as I flip through them I’ll find a gem like this cake. Hmmm…now where did I put that last pile of them? ;o)
Story of my life! I can’t let go! I can look at a magazine 100 times and always find something new to inspire me. I will probably have to get a storage unit soon!
Oh this looks amazing! As usual 🙂
Thanks Whitney! It’s my favorite cake!
This sounds delicious, and surprisingly I’ve NEVER heard of it before – and that really is surprising because my mom grew up in Louisiana and most of her family still lives there. I’m going to ask her tonight if she knows what this is (and if she does and never made it for us, she might have some ‘splainin’ to do, haha!)
I am so intrigued by this recipe and love that you said “yes put the frosting in”, because I was literally just thinking “Do I put the frosting in?”. I have to try it.
Yes, put the frosting in the batter. I know weird! Right?!? I think that’s why it is so moist!
What an interesting cake with an interesting name! I’m sure it tastes as good as it looks!
Thanks Sara! It is my most popular cake and all my friend’s favorite.
This looks so good! A good ol’ fashioned Google didn’t bring up the origins of the name? How strange!
I know! I was so intrigued by it! It certainly is the best cake I have ever tasted and would love to know more about it!
Thanks so much!! Loved the party!
Pecan cake mix can also be found at Kroger’s in Waycross..
You can never go wrong with a Cooks Illustrated recipe! I agree the name is “strange”.
I just love that magazine! I love that they are all about the techniques but still want to keep it fun! I have learned so much from them!
I wonder how this would be if you used a different cake mix and frosting flavours? Now I’m contemplating all the different combinations! 🙂 Thank you!!!
If you check out my dark chocolate chai bites, I do the same thing with dark chocolate cake mix and dark fudge frosting! They turned out great! Want to experiment with more!
Thanks for reminding me about this cake! I have made it in the past and add 2 T. of rum to the batter. I call it “Butter Pecan Rum Cake”. I also buy the butter pecan cake mix at Wal-Mart. I sift the powdered sugar over the top right before I serve it.
I believe the recipe is called Stranger Cake because if a stranger moved into the neighborhood, you would make this cake and take over to them as a welcome gift. Then they wouldn’t be a stranger anymore. Southerners have always been so hospitable.
Can you post the recipe you use from scratch. I don’t like all the additives in cake mixes and ready made frosting.
This cake sounds delicious!
I will post it soon! Thanks for the info!
This cake sounds intriguing . However , I dislike coconut to the point I tell people I’m allergic to it. What frosting might you recommend as a substitute to the coconut pecan frosting?
I have never tried to substitute the frosting because of the consistency. I have put chocolate frosting in a chocolate cake mix and it turned out great. Maybe a vanilla one. I think I would probably only put half and then substitue the other half with caramel sauce? I will have to play with the recipe. Have you ever made the frosting from scratch? You can do that and just leave out the coconut.
They make a “mix-it-yourself” icing now (can’t remember what brand off-hand) and one of the icing flavours is caramel. Maybe try that instead? 🙂
That is very interesting! I bet that would work great!
Your recipe calls to caramel coconut pecan frosting. Is this the same as the coconut pecan frosting for German Chocolate cakes?
My mother in law has had this recipe for many years, and it is indeed scrumptious. But we haven’t been able to find butter pecan cake mix in 5 or 6 years. Where are you able to buy it????
I can only find it at Walmart here in Waycross and only every now and then. When I can’t get it, I use the golden butter one and add some extra pecans and a touch of cinnamon. Thanks for reading! After I posted it my MIL then informed me that she had the recipe from a friend of her’s in Kentucky but couldn’t remember what she called it. Funny how those tried and true recipe come back around and around!
It’s amazing how a cake can look that good with such few ingredients. I bet it tastes even better! Thanks so much for sharing it.
I like that it freezes well and stays moist!
This looks absolutely FANTASTIC. I’m amazed at how minimal the ingredients are!
Great job. 🙂
Being originally from Louisiana, the name of this recipe really caught my eye. This cake looks absolutely delicious, I’m looking forward to trying it. By the way, I love that first section of Cook’s Illustrated too, there’s always something interesting there.
Thanks Joanie! Let me know if you ever find out why it’s called a stranger cake. I would love to know!
This cake looks beautiful, and sounds enticing! I hear you about donating old books/magazines. I tend to copy out a couple from each magazine I am interested in and then get rid of it. Maybe when I have a pantry I will have more room to store them.
Oh boy… I was going to go have a healthy lunch but now I just want to go bake this cake. What have you done??? I love lost to found recipes with odd names. This one is pinned so I won’t ever loose it!
Thanks Mirlandra! Found recipes from old books and magazines are my favorite! It seems like they are always the most creative. I always wonder how some people come up with some of the ideas!
I don’t think I have ever seen a recipe for frosting in the cake – but it does sound delicious
Thanks Heather! That is what intrigued me most about this recipe. I have tried it with chocolate cakes too and it works great!
This cake looks like something I would devour right now. And I don’t mean a slice… I mean the WHOLE thing! 😛
It is! I had to take the cake to the gym after I took the photos just so I wouldn’t have the temptation! Thanks for taking a peek at the recipe and I hope you try it at home soon. It was nice to hook up. I love your blog and could get some photo tips from you. Your lighting is always perfect!