Coconut-Pecan Coffee Cake

Yes, I still have FALL on my mind......with Fall comes pecans, pumpkins and usually, MUCH cooler weather! 
Who doesn't love a good coffee cake?!  This one has a nice level of coconut flavor from the pudding mix. 

Coconut-Pecan Coffee Cake

1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1 tsp. vanilla extract

Filling:

1/2 C chopped pecans
1/3 C sugar
1/2 tsp. ground cinnamon

Glaze:

1 C confectioners' sugar
1 to 2 Tbsp. milk
12 tsp. vanilla extract

Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside.  combine the pecans, sugar and cinnamon in a small bowl.
Spread half the cake batter into a greased 13" x 9" baking pan.  Sprinkle with half of filling.  Top with remaining batter and filling.
Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine the glaze ingredients in a small bowl until smooth.  Drizzle over warm coffee cake.

Serves 15

Pecan Bars

These triple digit temperatures and incessant drought have me longing for Fall.  Tuck this little recipe away for later.
~Sending cool breezes and blessings your way!

Pecan Bars


3/4 C butter, softened
3/4 C packed brown sugar
2 eggs
2 tsp. vanilla extract
1 pkg. (18 1/4 oz.) butter pecan cake mix
2 1/2 C quick-cooking oats

Filling

1 (14 oz.) can sweetened condensed milk
2 C milk chocolate chips
1 C butterscotch chips
1 Tbsp. butter
1 tsp. vanilla extract
1 1/2 C chopped pecans

Cream butter and brown sugar until light and fluffy in a large bowl.  Add eggs, on at a time, beating well after each addition.  Beat in vanilla.  Add cake mix just until blended.  Stir in oats.  Press 3 cups onto the bottom of a greased 13" x 9" baking pan.

Combine milk and chips in a large microwave-safe bowl.  Microwave, uncovered, on high for 2 minutes;stir.  Cook 1 to 2 1/2 minutes longer or until chips are melted, stirring every 30 seconds.  Stir in butter until melted, add vanilla.  Stir in pecans. Spread over crust.

Crumble remaining oat mixture; sprinkle over top.  Bake at 350 degrees for 20-25 minutes or until topping is golden brown.  Cool on a wire rack.  Cut into bars.  Store in an airtight container.

Makes 24 servings