How I made this BUTTER PECAN Box Cake Mix taste like I Made it from Scratch!

Hello Everyone!

I love being creative with box cake mixes, (I get that from my mom). This butter pecan cake is a home run. I hope you and your family enjoy it as much as my family and friends did.
❤️Dyvonne


1 Box Butter Pecan Cake Mix, 13.25 oz (I used Betty Crocker)
1/3 C. Packed Light Brown Sugar
2/3 C. Milk (whole or 2%)
2/3 C. Knudsen Sour Cream
3 Large Eggs at Room Temperature
6 T. Melted and Cooled butter (salted or unsalted, I used salted)
1 t. Vanilla Extract
1/2 t. Maple Extract

Cream Cheese Frosting
1-8oz pack of Soft Cream Cheese
1 & 1/2 Sticks Soft Butter (I used salted butter). If using unsalted butter, add a tiny pinch of table salt.
1 & 1/2 C. Powder Sugar (confectioners sugar)
1 C. Toasted Chopped Pecans

Bake in 8x8 or 9x9 cake pan. Spray/butter and flour pan. Bake @325 degrees 25-30 minutes or until tester comes out clean and cake is golden-brown on top. Check cake around the 18-minute mark to see how it is baking up.
Baking cupcakes, bake @350 degrees 13-18 minutes or until tester comes out clean. Check at the 10-minute mark to see how they are baking up.

Refrigerate any left over cake/cupcakes.

Enjoy!
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