1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 cup heavy whipping cream
2 (4 ounce) packages instant coconut pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, cream together the butter, sugar, eggs, and vanilla. Beat in the flour, baking soda, and pumpkin pie spice. Mix in the whipping cream, pudding mix, pecans and pecans. Drop by rounded spoonfuls onto the prepared pan.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
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