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Pecan Praline Butter Crunch Cake

Rated as 3 out of 5 Stars
0

"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."
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Ingredients

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

Directions

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  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; 87 120.4 10.2 241 999 Full nutrition

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Reviews

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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, ...