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’.
I am going to make this tonight. I am using Heath chocolate toffee bits because I couldn’t find the other type. I’ll probably go with the full 4 tbsp of butter for the topping. I’ll let ya know how it goes. 🙂
This turned out GREAT. I used the full 4 tbsp of butter in the topping, and the Heath chocolate toffee chips like I mentioned earlier. I used 2 8×8 pans, since my 9×13 had dinner in it. I also drizzled about 2tbsp of melted butter over the top of each cake before baking. It was super yummy and everyone liked it. 🙂 Thanks for sharing the recipe.
Denise, thanks for sharing how it turned out. I was guessing more butter was the trick!
Tiffany,
Your recipes amaze me! This one’s a keeper! Thanks for sharing and supporting.
I had planned on making this midweek, but my brother stopped by and, being that it was his birthday, I made it this afternoon. I used about 4 Tablespoons of butter for the crunch crumble and it worked out great. Only one problem – my brother doesn’t eat ANYTHING “desserty” if it doesn’t contain chocolate, so I was sort of hesitant when I served it. Luckily I had Death by Chocolate ice cream to serve with it. With a double scoop plopped next to it he said it was “really, really good”. So bravo, Tiffany!
I thought I had toffee pieces but I didn’t so I added 1 chopped apple to the batter and used the cake mix, butter and walnut pieces on top. It turned out great!
That sounds great!
Just a wondering; has anyone tried browning/ toasting the butter that’s destined for the batter. I was thinking it might add some nice nuttiness.