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Butter Pecan Pound Cake with Creamy Coffee Glaze

Butter Pecan Pound Cake with Creamy Coffee Glaze

Thanksgiving is here! What a wonderful time of the year as family and friends gather together to celebrate this day. It’s a day set aside to recognize all the things we are most thankful for. Of course we should be thankful every day as I am sure many of us are, but on this day we reflect on it more.

Psalm 9:1 says, “I will give thanks to you Lord, with all my heart; I will tell of all your wonderful deeds.”  What a great verse that reminds us to thank God and to share with others all the wonderful things He has done in our lives.

This is the day that also starts off the holiday season.  We gather together, set the table, and enjoy a bountiful spread of food. For many of us it’s a day we share food, laughter, stories, make plans for the upcoming holidays, and just enjoy our time together.

It’s also a great time to get your family involved in helping to set the table, prepare food, decorate, and clean up afterwards.

I have a great addition for your Thanksgiving table. It is not only delicious, but simple to make starting with a cake mix and a can of frosting. Then add a simple fall touch and you have a pretty presentation.  So gather the family, get out the wooden spoon and mixing bowl, and make a beautiful Thanksgiving cake to add to your meal.

This is a great time to talk about the things you are thankful for and to celebrate the family table. The kids will love helping to put the ingredients into the bowl and stirring everything together.

BUTTER PECAN POUND CAKE WITH CREAMY COFFEE GLAZE

1 package butter pecan cake mix

1 can coconut pecan frosting

¾ cup vegetable oil

1 cup water

4 eggs

GLAZE:

½ cup melted butter

2 Tablespoons coffee (I use leftover coffee or add 1 tablespoon instant coffee to 2 Tablespoons water)

1 ½ cups powdered sugar

Preheat oven to 350. In a large mixing bowl, combine cake mix, frosting, oil, water, and eggs. Mix with an electric mixer for 3 minutes.  Pour into a greased Bundt pan and bake for 1 hour.  Cool completely.

For the glaze, combine the melted butter and coffee in a small bowl. Slowly add confectioners’ sugar and whisk until smooth. Drizzle over the cooled cake.

*For a fall touch, add a grouping of artificial autumn leaves in the center hole of the cake.

By: Debbie Greenhill

Join us at www.just18summers.com for our parenting blog each Monday-Friday and for info about the Just 18 Summers novel.

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