Butter Pecan Crunch Cake

By Addie

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.

Ingredients

• Butter Pecan cake mix
• 1 stick butter, melted
• 2/3 cup milk
• 1 egg
• 2-4 Tablespoons cold butter *see note*
• 1/2 cup pecans or walnuts
• 1 cup toffee chips

Details

Adapted from eatathomecooks.com

Preparation

Step 1

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.