Mississippi's Best Cake Recipe

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Mississippi's Best Cake

Sherry Hollingsworth


I got this recipe from Earline Broomfield at Davey's Restraunt. My whole family LOVES this cake. I take it to different social events, and it is ALWAYS a hit!!

★★★★★ 1 vote
15 Min
35 Min


1 box
duncan hines butter cake mix and 1 can of coconut pecan icing
1/2 c
vegetable oil
1/2 c
evaporated milk
1/2 c
2% milk


8 oz
block cream cheese
1 stick
1 1/2 box
confectioner's sugar
1 Tbsp
vanilla flavoring
chopped pecans


1Mix all the cake ingredients together except for the coconut pecan icing. Mix well.
2Gradually mix the coconut pecan icing into the cake batter. Mix well.
3Pour into 2 well greased 9 inch round cake pans or a 9 x 13 cake pan.
4Cook in a 350 degree oven until cake is golden and done ( about 35-40 mins ). Let partially cool before moving to a wire rack to continue cooling. ( Be careful when transferring to a wire rack as these cakes tend to stick to the middle of your pan. ) Let cool completely. If using a 9 x 13 pan, just let cool in the pan.
5Set the chopped pecans aside for sprinkling on the cake. Mix all the other icing ingredients together. Mix well. Spread icing on cake. For 9 inch round cake, ice the first layer then sprinkle with chopped pecans. Next, stack the second layer, ice top and sides, and sprinkle with chopped pecans. For the 9 x 13 cake, you can keep the cake in the pan and ice the top only ( you may not need all the quantity of icing ) then sprinkle with chopped pecans.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Southern