Louisiana Crunch Cake: 7 Secrets to the Perfectly Moist Southern Dessert
This Louisiana Crunch Cake is a moist and buttery cake with a crunchy topping. Perfect for dessert or a potluck!
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 5 minutes
Ingredients
Cake
- 1 box Yellow Cake Mix Duncan Hines recommended
- 4 oz Instant Vanilla Pudding small box
- 4 Eggs
- 1 cup Vegetable Oil
- 1 cup Water
Icing
- 1 cup Butter
- 1 cup Sugar
- 0.25 cup Milk
- 1 tsp Vanilla Extract
- 1 cup Pecan Pieces
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, pudding mix, eggs, oil, and water. Beat with an electric mixer until well combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a saucepan, melt butter. Add sugar and milk, and bring to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat and stir in vanilla extract and pecans.
- As soon as the cake comes out of the oven, pour the icing evenly over the top. Let cool completely before serving.
Notes
Enjoy with a scoop of vanilla ice cream for an extra special treat!