Ingredients
1 box butter pecan cake mix
4 eggs
1/2 stick butter, room temperature
1 can (16 oz.) coconut frosting
1/2 cup vegetable oil
3/4 cup water
1/2 cup pecans
Cream butter, coconut frosting, oil and eggs before adding water and cake mix. Stir in pecans and bake in muffin pan or round cake pan.
Topping:
3/4 cup brown sugar
1 stick butter
1/2 cup heavy cream
1 cup powdered sugar
1 T Vanilla
dash of salt
1 cup toasted pecans *sugared pecans from Pecan House or prepared pralines
In sauce pan, melt butter with brown sugar and vanilla. Remove from heat and stir in heavy cream, powdered sugar, salt and pecans. Spread on hot muffins or pour over hot cake. Sprinkle sugared pecans or praline pieces on top.
