Making a Christmas Butter Pecan Cake - a tribute to Meemaw

So the very woman who has engrained in my mind since I was a young child that "a way to a man's heart is through his stomach", created this recipe. She is the reason for the name of this blog! Meemaw loved to cook and serve others, it was her passion. One of her family tributes that I grew up adoring about whether it was over Sunday lunch or her serving at church, LSU international students, or just people passing through. Her heart was genuine, pure and servant driven! 

I thought about Meemaw because the pecans are falling and my cousin Callie brought me a HUGE bag from Clinton, Louisiana out on their land! Caden and I were suppose to go pick them but got caught up, so she was sweet enough to deliver them to us! Now I am not only making one of Meemaw's recipes and hoping to share it with others! Meemaw was known for her baking!!!! She could cook just about anything southern but her baking flare was her gift!!!!

This is a great recipe for using Louisiana Pecans! Enjoy as much as the many McCollister grandkids did growing up!

MeeMaw’s Butter Pecan Cake

1 pkg. butter yellow cake mix

1 (8 oz.) carton sour cream

¾ cup vegetable oil

6 eggs

3 tbs. melted butter

1 tsp. vanilla flavoring

1 pkg. butter pecan instant pudding

1 cup chopped pecans

½ cup brown sugar

Directions:

Preheat Oven to 325 degrees

Mix together pecans and brown sugar. Mix cake mix, sour cream, oil, butter, and vanilla flavoring, and beat, adding one egg at a time. Add pudding and flavoring. Mix well.

Pour 1/3 mixture into Bundt pan, sprinkling over ½ sugar and pecan mixture, and then add 1/3 of the cake mixture into the pan. Add the remaining sugar and pecan mixture and pour over remaining cake mixture. Bake for 1-1.5 hours.

And Voila!