Press enter to see results or esc to cancel.

Gayle’s Butter Pecan Cake recipe

A ‘cake-mix-easy’ streusel-topped bananapecan cake.

Recipe: Gayle’s Butter PecanCake

1 (18.25-ounce) package yellow cake mix
2 medium bananas, mashed
1 cup sour cream
4 large eggs
1 package coconut pecan frosting mix (dry mix)*
5 tablespoons butter, melted
1 cup quick-cooking oats

  • Preheat oven to 350°F (175°C).Grease a 13 x 9-inch pan.
  • In a bowl combine yellow cake mix, mashedbananas, sour cream, and eggs. Pour into the pan.
  • In another bowl, combine coconut pecanfrosting mix (dry), melted butter, and quick cooking oats.
  • Spoon over the batter and bake for 50to 55 minutes.

    Makes 16 servings.

    *Unfortunately, this product is no longeravailable, so we have included the following recipe for substitution:

    Recipe: Coconut Pecan Frosting MixSubstitute

    1 cup sweetened flaked coconut
    3/4 cup brown sugar, firmly packed
    1/2 cup all-purpose flour
    1/2 cup chopped pecans
    3 tablespoons butter or margarine

  • In medium bowl, combine coconut, brownsugar, flour, and pecans; mix well.
  • Using fork or pastry blender cut in butteror margarine.

    Source: Pillsbury Bake-Off Cookbook; March,1995.


    If the Gayle’s Butter PecanCake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment