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Pecan Praline Butter Crunch Cake
Cakes are simply the best.
Recipe Summary Pecan Praline Butter Crunch Cake
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.Ingredients | Pecan Pie Cake Recipe With Yellow Cake Mix
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
Directions
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.
Info | Pecan Pie Cake Recipe With Yellow Cake Mix
prep:
20 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 9-inch pie