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 caloriescarbohydrate: 120.4 gcholesterol: 240.8 mgfat: 87 gfiber: 2.7 gprotein: 10.2 gsaturatedFat: 42.6 gservingSize: -sodium: 999.5 mgsugar: 79.7 gtransFat: : -unsaturatedFat: : -
Directions Pecan Praline Butter Crunch Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
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.