Pecan Praline Butter Crunch Cake recipe

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Ingredients

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

Nutrition Info

1291.7 calories
carbohydrate: 120.4 g
cholesterol: 240.8 mg
fat: 87 g
fiber: 2.7 g
protein: 10.2 g
saturatedFat: 42.6 g
servingSize: -
sodium: 999.5 mg
sugar: 79.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

1 9-inch pie

Recipe Note

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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