Down South Sweet Tea Cake Recipe

Down South Sweet Tea Cake Recipe
Down South Sweet Tea Cake Recipe photo by Taste of Home
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Down South Sweet Tea Cake Recipe

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I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, SC
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup strong brewed tea, cooled, divided
  • 4 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup chopped pecans, toasted
  • 2 cups confectioners' sugar
  • 1/3 cup unsalted butter, melted

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides. Yield: 12 servings.
Originally published as Down South Sweet Tea Cake in Taste of Home Christmas Annual Annual 2016, p96

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup strong brewed tea, cooled, divided
  • 4 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup chopped pecans, toasted
  • 2 cups confectioners' sugar
  • 1/3 cup unsalted butter, melted
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean.
  2. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners’ sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides. Yield: 12 servings.
Originally published as Down South Sweet Tea Cake in Taste of Home Christmas Annual Annual 2016, p96

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