Last updated on September 13th, 2019 at 08:04 pm
Have you ever heard of a Louisiana Stranger Cake? I hadn’t until I stumbled upon this recipe for a moist, tender, bundt cake that is sure to be a hit at your next gathering! This Louisiana Stranger Cake is perfect for a new neighbor, church pot-luck, or to freeze for a future party.
Louisiana Stranger Cake
If you didn’t already know, I am a collector of cooking, and ANYTHING to do with food, magazines. I use the word collector, but really I have a problem that is teetering on the edge of getting me on one of those hoarding shows where they find “collectors” buried under their belongings along with various pets.
Luckily, all my magazines are neatly stacked and they don’t impede the doorways at the moment, but they are getting close. I recently culled and rearranged my collection in a fit of insanity, or maybe it was boredom, or maybe I was just avoiding doing any type of housework or laundry, so they are easier to access.
The goal was to get rid of the ones that I wasn’t going to use and to organize my favorite ones and maybe a few that I wanted to re-read.
Just take me to the LOUISIANA STRANGER CAKE Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy LOUISIANA STRANGER CAKE recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Where do I find a Louisiana Stranger Cake?
This periodicals purge is what led me to the Lousiana Stranger Cake. What really happened was that I threw away 5 of them (those were actually home design magazines) and donated three shelves of actual hardback books to make room for the magazines that were currently residing in my husband’s office. I mean, let’s be real. Who can throw away magazines?
One of the few (ahem, all) issues that I kept is an old Cook’s Illustrated that I had received as a promotional issue. I don’t currently subscribe to this one so I have only a few of them and they were either purchased off the newsstand, given to me by my friends, or CI was trying to lure me in because they know that I can’t say no to a food mag.
Like most other food magazines, there is a mail section in the front of Cook’s Illustrated where people send in their recipe requests or questions. Some are funny, like “which end of the fork do I use when I eat with it?”, and some are actually useful, like “I lost my grandmother’s recipe for ____ cake and I can’t live without it!” They actually reunite those grieving people with their recipes and achieve superhero status! In an added bonus, we get recipes for cakes we have never heard of before.
Southern Praline Bundt Cake
One such lucky person was brought back from the abyss of sorrow when they found their lost recipe for Louisiana Stranger Cake and CI kindly reprinted it for them. I couldn’t understand this reader’s loss until I read the recipe, made this cake (I already had the ingredients on hand because I love German chocolate cake) and proceeded to eat half of it.
The Louisiana Stranger Cake, AKA Southern Praline Bundt Cake, is the moistest bundt cake I ever put in my mouth! I would be dressed in all black and sitting Shiva if I had lost a recipe this delicious! I made it for a church pot-luck and it quickly became my most requested cake.
I can’t take credit for this Louisiana Stranger Cake recipe so I am glad to pass it on so that others can revel in the joy of having this cake in their lives!
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How do you make a Louisiana Stranger Cake
Why is it called a Louisiana Stranger Cake? I really wish I knew where the name comes from because I ALWAYS get asked, and I am sad to say that Cook’s Illustrated did not explain the origins of the recipe in the reader’s mail question or response.
I can speculate that it might be because:
- A. that it was considered strange to put frosting in the cake batter prior to baking.
- B. that people brought it to strangers that moved into the neighborhood as a welcome gift.
- C. that a gifted culinary stranger lost this recipe in Louisiana and a lucky person picked it up!
FAQ about the LOUISIANA STRANGER CAKE:
- Q: Can I freeze it?
A: Yes, you can! Up to 3 months and it comes out just as moist as when it was cooked.
- Q: Can I use a different cake mix?
A: Yes you can! The original recipe called for a Butter Pecan cake mix but sometimes it is not always available in my grocery store. I have also made this cake with a plain yellow cake mix, just add a teaspoon of cinnamon to the batter. Chocolate is also a great option!!
- Q: Can you make this from scratch?
A: Yes you can! Here is a recipe for the coconut pecan frosting and a cake batter.
- Q: Can you bake it in another pan other than a bundt pan?
A: Yes you can! I have made it as a sheet cake, a 9-inch layer cake, and mini bundt cakes too! Just like my Dark Chocolate Chai Bites.
I have made this Louisiana Stranger Cake from scratch before, and it turned out just as tasty as when I used the box mix, so I usually continue to do so. Less mess involved! I have also improvised and used a yellow cake mix, instead of the butter pecan flavored mix, with minimal taste difference.
You might want to add a pinch of cinnamon and melted butter in place of the oil, but it works just fine with the original ingredients.
Questions about bundt cakes?
- Can any cake be a bundt cake?
- Only if it is made in a Bundt pan which is a distinctive ring-shaped pan.
- Can you bake any cake recipe into a bundt cake?
- Yes, the batter for a two-layer, 9-inch cake will fit into a bundt pan that holds 15 cups of batter.
- How do you keep a bundt cake from sticking to the pan?
- Use a good non-stick pan that isn’t scratched, old, or peeling. The non-stick coating must be intact.
- Grease the pan completely, right before adding the batter so it doesn’t slide down the sides and pool at the bottom of the pan, and use liquid oil/shortening. DO NOT USE BUTTER! And make sure you get it into all the cracks and crevices of your intricately designed bundt pan with a pastry brush if it’s a fancy one! Get the center tube too!
- Don’t use flour as it gets gummy and comes out like glue, instead I use almond flour or granulated sugar. Yes, sugar is sticky but is liquid when warm so the cake will come out when still warm.
- As soon as the cake comes out of the oven, take a spatula or non-sharp knife and loosen the cake from the edges of the pan. Including around the center tube!
- Rest the cake a few before flipping it over and trying to remove it from the pan. You can also, leave the bundt pan inverted on a cooling rack for a few more minutes to see if it will drop out on its own.
- If the cake still won’t come out, give the pan a tiny shake.
Whatever the origin of the name, keep this recipe for the Louisiana Stranger Cake, and the ingredients on hand, for any cake emergency that arises! It could save your life…
Other great Bundt Cake recipes to try!
- Cranberry Orange Christmas Bundt Cake
- Strawberry Brownie Mini Bundt Cake
- Chocolate Fudge Bundt Cake
- Cinderella Bundt Cake
- Chocolate Macaroon Tunnel Cake
- Banana Snack Cake
- Amaretto Pound Cake
- Caramel Delites Bundt Cake
- Lemon Raspberry Bundt Cake
- Chocolate Peanut Butter Bundt Cake
- Turtle Bundt Cake
- Rocky Road Bundt Cake
- Banana Bacon Bundt Cake
- Salted Caramel Kentucky Butter Cake
- Apple Cider Doughnut Bundt Cake
- Old-Fashioned Cream Cheese Pound Cake
- Gingerbread Bundt Cake
- Pecan Pie Bundt Cake
- Toffee Pecan Bundt Cake
- Super Lemon Bundt Cake
- Italian Cream Bundt Cake
- Smores Bundt Cake
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Easy LOUISIANA STRANGER CAKE Recipe
- 1 box butter pecan cake mix
- 1 can caramel coconut pecan frosting
- 1 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup pecans (toasted and chopped)
Mix all the ingredients together. Yes, add the frosting to the cake batter!
Pour into a well-greased bundt pan.
Bake at 350F for 45 minutes (depending on your oven, cook until toothpick comes out clean).
Let cool in cake pan for 5 minutes.
Invert on a cooling rack and leave in pan for 5 minutes.
Remove the cake from the pan.
Dust with powdered sugar to serve or you can wrap tightly in plastic wrap and freeze until needed.
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Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
The original source of this recipe was Cook’s Illustrated.
Tips on Bundt cakes inspired from here.
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