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Easy Lane Cake

Easy Lane Cake
  • Prep 25 min
  • Total 2 hr 25 min
  • Ingredients 13
  • Servings 12
Serve your family with this easy lane cake that’s topped with pecans and coconut - a superb tropical dessert.
Updated November 15, 2011

Ingredients

  • 1 box (1 lb 2.25 oz) white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 whole eggs
  • 1/2 cup butter (do not use margarine)
  • 1 cup sugar
  • 8 egg yolks
  • 1 cup chopped pecans, toasted
  • 1 cup raisins
  • 1 cup flaked coconut
  • 1/4 cup bourbon
  • Maraschino cherries or candied cherries, if desired
  • Whipping cream, whipped, if desired

Steps

  • 1
    Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • 2
    In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
  • 4
    Meanwhile, in 2-quart saucepan, melt butter. Stir in sugar and egg yolks with whisk. Cook over medium heat, stirring constantly, 5 to 8 minutes or until thickened and a thermometer reads 160°F. Remove from heat. Stir in pecans, raisins, coconut and bourbon. Cool completely, about 30 minutes.
  • 5
    Spread custard evenly over top of cake. Garnish with cherries and whipped cream. Store covered in refrigerator.

Nutrition Facts

Serving Size: 1 Serving
Calories
573
Total Fat
31g
0%
Saturated Fat
10g
0%
Sodium
401mg
0%
Total Carbohydrate
68g
0%
Dietary Fiber
2 1/2g
0%
Protein
6 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 6 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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