Pecan Praline Butter Crunch Cake

This cake I created when I was packing to move and didn't have all my baking tools handy. I usually bake from scratch, but I used a box mix to start and added in lots of goodies. I called it my 'experiment' and it turned into one of the yummiest cakes I've ever made.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 1292 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ cup butter
• 5 eggs
• 1 cup melted butter
• 2 cups sour cream
• 1 (18.25 ounce) package butter cake mix
• ½ teaspoon coconut extract
• butter-flavored cooking spray
• ½ cup corn syrup (such as Karo®)
• 1 (3.5 ounce) package instant French vanilla pudding mix
• 1 teaspoon butter-flavored extract
• 1 (8 ounce) package butterscotch chips
• 1 (6 ounce) package toffee baking bits
• 8 ounces chopped pecans
• ½ (12 ounce) container butter cream frosting

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely.

Step 4

Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.