Ingredients

The following ingredients have 4 Servings
  • 15.25 oz box Butter Pecan cake mix
  • 2 1/2 cups finely chopped walnuts
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 14 oz can sweetened condensed milk
  • 3/4 cup honey
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/8 cup honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • additional walnuts and honey for topping, if desired

Instruction

  • 1. Bake cake according to package directions in a 9×13 cake pan.
  • 2. While cake bakes, mix together walnuts, cinnamon and butter and set aside.
  • 3. Once cake is done, removed from oven and let cool for about 10 minutes.
  • 4. Mix together sweetened condensed milk and honey.
  • 5. Poke holes all over the cake.
  • 6. Pour about three quarters of sweetened condensed milk mixture over cake.
  • 7. Cover cake with walnut mixture.
  • 8. Pour the rest of sweetened condensed milk mixture over walnut layer.
  • 9. Put cake in refrigerator and allow to cool completely and absorb the milk mixture, about an hour.
  • 10. To make the whipped topping, freeze a mixer bowl and whisk attachment for 10-15 minutes.
  • 11. Remove bowl from freezer and whip heavy cream until it begins to thicken.
  • 12. Add powdered sugar, honey, vanilla and cinnamon and whip until stiff peaks form.
  • 13. Spread whipped topping onto completely cooled cake.
  • 14. Refrigerate cake until ready to serve.