This is the easiest, most delicious, most –press the crumbs with your fork– moist cake, you will ever eat!
The first time I ate this cake was at a lady’s luncheon. My sweet friend, Ms. Lucy baked it and said it was a quick, standard dessert she relied on for gatherings. When she told me her recipe, I couldn’t believe it was so simple. “That’s it, two things?”, I said. “I can do that!”
There’s not a name for the recipe that I am aware of, nor do I know how long it’s been around. Tell ya the truth, I don’t really care. It’s delicious, and ever time I serve it, my friends and family love me for baking it. That’s all that really matters, right?
Now, Ms. Lucy instructed me to prepare the yellow cake mix as directed on the box, then add the coconut pecan frosting, and blend well. Bake in a bundt pan for time suggested on the box. That idea works great, I’ve done this many times. Today though, I decided to change it up just a tad. I substituted the vegetable oil for applesauce, then substituted the shell eggs with a healthier real egg product. As you can see from the photos, it turned out beautifully
HERE’S MS. LUCY’S YELLOW CAKE DESSERT
- 1 Betty Crocker Yellow Cake Mix
- 1 container Betty Crocker Coconut Pecan Frosting
- 1 1/4 cup water
- 1/3 cup applesauce or oil
- 3 eggs
Simply follow the directions for preparing and baking the cake from the box. It’s that easy.
This cake is rich and moist. I dust the top with powdered sugar: to look pretty and hide any flaws made by a sticky bundt pan.
Cupcakes are a great way to share one dessert with several folks. You can serve your single neighbors who don’t need a whole cake. It’s a great treat for those watching their waist, but love to indulge on your cooking. Use foil wrappers to bake the cupcakes. It makes for easier clean up and you don’t need a muffin pan, only your best cookie sheet.