New this month
Get the Allrecipes magazine

Pecan Praline Butter Crunch Cake

 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.


1 h 45 m servings 1292 cals
Original recipe yields 8 servings (1 9-inch pie)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

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

Nutrition Facts

Per Serving: 1292 calories; 87 g fat; 120.4 g carbohydrates; 10.2 g protein; 241 mg cholesterol; 999 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0