Butter Pecan Cake Squares Recipes

BUTTER PECAN CAKE

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

CAROLINA BUTTER PECAN CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
• Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
• Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
• Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
• Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
• Refrigerate until firm, 3 to 4 hours. Cut into bars.

BUTTER PECAN SQUARES

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well.
• Press into a greased 9x13 pan.
• In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust.
• Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny.
• Cool completely before cutting, 1-2 hours. Store in the refrigerator.

BUTTER PECAN CAKE MIX SQUARES

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Blend well, making sure that the egg and butter are evenly distributed.
• Press the dough into a greased 9x13 pan.
• Using a stand mixer (or a hand mixer and a large mixing bowl), beat together the cream cheese, 2 remaining eggs, and powdered sugar until smooth. Pour over the dough in your pan and smooth so that the mixture is evenly distributed.
• Bake for 45-50 minutes.
• Cool in the refrigerator for 2 hours.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

BUTTER PECAN SQUARES

Steps:

• Heat oven to 350°F
• Grease 8-or 9-inch square baking pan.
• Beat butter, brown sugar, egg and vanilla in medium bowl until fluffy; stir in flour.
• Stir in 1 cup milk chocolate chips and 1/2 cup pecans.
• Spread batter evenly into prepared pan.
• Bake 25 to 30 minutes or until lightly browned.
• Remove from oven.
• Immediately sprinkle remaining 1 cup chips over surface.
• Let stand 5 to 10 minutes or until chips soften; spread evenly.
• Immediately sprinkle remaining 1/4 cup pecans over top; press gently onto chocolate.
• Cool completely in pan on wire rack.
• Cut into squares.