Easter Pecan Bundt Cake

Yamilette González
Easter is finally here and so is this delicious and cute Easter pecan bundt cake! Featuring a pecan bundt cake topped with lemony glaze and garnished with colorful mini eggs, this scrumptious Easter cake will deliver the most drool-worthy flavor ever! Get ready to make the best out of this season and pamper your loved ones with this tasty treat!
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Ingredients
10
Portions
  • 2 cups pancake mix
  • 1 cup cow's milk
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 1 cup pecans, chopped
  • 2 cups icing sugar
  • 2 limes
Preparation
50 mins
0 mins
Easy
  • For the pecan bundt cake: Preheat oven to 356 ºF. In a mixer, mix butter until softened. Add sugar and mix thoroughly.
  • Add eggs and 1 cup of pancake mix. Mix until completely incorporated. Add milk and vanilla essence. Mix thoroughly. Add remaining pancake mix and pecans. Mix until completely incorporated.
  • Grease and flour a bundt cake pan. Pour batter into the pan until it is ¾ full and bake for 30 minutes.
  • Take the cake out of the oven and wait for it to cool.
  • For the glaze, place the icing sugar in a bowl and add lemon drops little by little and stir until the glaze remains.
  • Remove pecan bundt cake from oven and let cool.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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