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.

KAFE1

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Praline Topping:

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

1292 calories; protein 10.2g; carbohydrates 120.4g; fat 87g; cholesterol 240.8mg; sodium 999.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/13/2018
The flavor was great, but I had several issues. There was too much batter for my Bundt pan (it IS small) so I put the extra in a small loaf pan. After cooking for the recommended 55 minutes, it looked great and tested done. As it cooled, the cake fell a LOT. The cake was very moist, and very eggy. If I try it again I would use 1 less egg. Because it is so moist, it doesn't really have any crunch. It is tasty, so I might be tempted to tweak it. I did not have any tub frosting, but I did have some homemade buttercream. I only made and used half of the topping recipe and it was plenty for my small cake. Read More
(1)
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