Coconut Pecan Tea Cakes

🧂 Ingredients

• 1 box butter recipe yellow cake mix
• 5.1 oz. box vanilla pudding mix
• 1 cup half-and-half
• 3 large eggs
• 1/3 cup butter

  softened (or melted)
• 1 can coconut pecan frosting
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 2 to 3 tbsp. water

  or 2% milk

Instructions

• 1 Combine cake mix, vanilla pudding mix, half-and-half, eggs and butter.
• 2 Add and of coconut-pecan frosting and stir well to combine.
• 3 Spoon cake batter into greased and floured miniature 20-tin miniature Bundt pan
  – each about two-thirds full.
• 4 Bake at 350° degrees about 20 minutes, or until toothpick inserted in the center
  of one of the cakes comes out clean.
• 5 Cool completely before transferring cakes to a wire rack and adding icing.
• 6 Drizzle with powdered sugar icing.
• 7 Whisk ingredients together adding only enough water to make a very thick icing.
• 8 Drizzle icing over cooled miniature Bundt cakes.

Nutrition Info