Pecan Praline Butter Crunch Cake

Ingredients

• Servings: 1
• butter-flavored cooking spray
• cake:
• 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
• 1/2 teaspoon coconut extract
• 1 (8 ounce) package butterscotch chips
• 1 (6 ounce) package toffee baking bits
• praline topping:
• 1/2 cup butter
• 8 ounces chopped pecans
• 1/2 cup corn syrup (such as karo®)
• 1 teaspoon vanilla extract
• 1/2 (12 ounce) container butter cream frosting

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 45 mins


• 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.