I’ve had a Butter Pecan cake mix in my pantry for a while now, just waiting for the perfect inspiration. I originally thought to make a bar cookie with it, but decided a snack cake/coffee cake type dessert sounded better.
I need to do a bit more testing on this recipe. The crumb topping needs more butter and I’d like to work on the cake batter a bit too. But, this tasted wonderful, so it’s worth testing. The cake has a sweet, nutty flavor and is topped with buttery crumbs that also have a bit of crunch from the nuts and toffee chips.
Here’s what you’ll need:
- Butter Pecan cake mix
- 1 stick butter, melted
- 2/3 cup milk
- 1 egg
- 2 -4 Tbs. cold butter *see note*
- 1/2 cup pecans or walnuts
- 1 cup toffee chips
Measure 1 cup of cake mix and put it in a bowl. Set it aside for later.
Beat the remaining cake mix, melted butter, milk and egg with an electric mixer till well combined. Pour into a greased 9×13 pan.
Cut the cold butter into 1 cup of dry cake mix with a pastry blender or fork to make crumbs. Stir in toffee chips and nuts. Sprinkle on top of the batter. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
*I used 2 Tbs. of butter for the crumb topping, but I think it needed more butter. If you experiment with more, let me know how it works.
This recipe is linked to Tasty Traditions at Coupon’ Cookin’.