Sunday, December 30, 2012

Louisiana Crunch Cake w/ Butter Pecan Glaze


When I was a kid my favorite cake was Entenmann's Louisiana Crunch Cake. I am not sure if they use pecans in their cake or not, but all cake taste better with pecans, so I am adding them.

This is one great tasting cake. It brings back so many memories of childhood. Eating this cake with a big glass of ice cold milk is the best way to spend a lazy Sunday.

The key to making this cake is using all room temperature ingredients. And you must use real butter and real vanilla. If you have imitation vanilla please throw it out, quickly. 

The butter pecan glaze gives this cake a nice crunch and adds a true touch of  Louisiana with the addition of pecans.

I always serve this cake with a side of extra glaze because yes, it's that good. You can also microwave the glaze and pour it over vanilla ice cream.

Louisiana Crunch Cake

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10



3 sticks butter, unsalted, room temperature
1 c. white sugar
1 c. brown sugar
3 eggs
2 1/2 tsp. vanilla
3 c. cake flour, sifted
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk, room temperature
1/2 c. whole milk, room temperature


3 1/2 c. confectioners sugar
4 tbsp. butter
1/2 c. flaked coconut
1 c. chopped pecans
1 c. milk 

Beat butter until creamy about 4 minutes, add confectioners sugar, mix well. Add milk, blend. Fold in coconut and pecans.


Preheat oven to 325 degrees.

In a mixing bowl, cream butter, until light and fluffy about 4 minutes on low speed, add sugar to butter mixture and beat for about 4 more minutes, add eggs, beating 30 seconds after each egg.

Add vanilla to egg mixtures. Sift, cake flour, salt, baking soda and baking powder in separate bowl and set aside. Mix whole milk and buttermilk in a cup and set aside. Add dry ingredients to batter alternating with milk mixture, end with dry ingredients.

Beat well after each addition, making sure to scape bottom and sides of bowl. Pour mixture into a prepared greased and floured bundt pan.

Bake cake at 325 degrees for 1 hour.

Remove cake from oven allow to cool five minutes in pan, remove from pan and allow to cool 5 more minutes on a cooling rack. Glaze the cake lightly and allow to cool five more minutes. Glaze the cake again and allow the final glaze to set up.  Cut, eat, and enjoy!

Note: by glazing a hot cake it will allow the glaze to thin out use a small spatula to spread the glaze around the cake.  I serve this cake with extra glaze on the side.


  1. Replies
    1. Thanks Kathleen, it taste real good, I am going to have to give the cake to my neighbors to prevent eating another slice.

  2. I am a huge fan of a little cake with my glaze and serving this beauty with even extra - oh you speak my language! It looks so good and I love the texture in it and the buttery-ness of it all! Anytime we're working with a 3.5 stick of butter recipe, you KNOW the results are going to be fabulous!

    1. Thanks Averie, It was so good, I cut the cake in half and gave it away. LOL

  3. Can't wait to make this!


    1. Thank you Susan, I hope you enjoy as much as my family did.

  4. ¡Congratulations from Spain, now I am a new follower!

  5. Ok it says mix whole milk and buttermilk and a cup and set asude .. a cup of what????

    1. It should be IN a cup...that's will update it!

  6. Before Entenmann's made this it was part of the Burney Brothers line, whom I used to work for, years ago. Entenmann's got the recipe when they bought out BB. This recipe sounds like exactly what BB made, with the exception of one ingredient. I believe BB used some grated lemon peel in the glaze. It's a delicious, classic Southern cake. Thanks for the recipe. It's always been one of my faves, too!

    1. Thank you Essie, and thanks for that tip, I will use it next time I make this cake!


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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