INGREDIENTS
1 stick butter
1/2 cup light brown sugar, packed
1/2 cup chopped pecans
1 tsp. vanilla
1 box Pillsbury Date Nut Bread mix or Nut Bread Mix
1 cup water
1 egg
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a bundt cake or tube pan. In a small sauce pan, melt a stick of butter.
Add the brown sugar and stir until dissolved. Stir in pecans and vanilla. Pour the mixture into the cake pan.
Combine the bread mix, water, and egg. Beat 75 strokes with a whisk. Pour the batter over the butter mixture. Bake for 25-30 minutes until the cake tests done.
Remove from oven. Do not let the cake cool for more than 5 minutes before inverting onto a serving plate.
METHOD
To begin, I greased and floured a bundt cake pan. 
Then I melted a stick of butter in a saucepan and stirred in 1/2 cup of brown sugar until dissolved. 
Now for some pecans…chop enough to yield 1/2 cup. 
Add the pecans and a teaspoon of vanilla to the mix.
Then pour t
he butter mixture into the bundt cake pan.
Grab your bread mix. If you can find the date bread mix….go for it! I used this nut bread mix.
Ignore the directions on the box and mix it up with an egg and 1 cup of water. Beat for 75 strokes.
Pour the batter over the butter mixture. Then bake at 350 degrees for 25-30 minutes, until a cake tester comes out clean.
Let the cake cool for a couple of minutes…but NO MORE THAN 5 MINUTES! Then invert it onto your serving plate.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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