Pecan Praline Butter Crunch Cake

• 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(R))
• 1 teaspoon vanilla extract
• 1/2 (12 ounce) container butter cream frosting

1. Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
2. 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.
3. 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.
4. 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.

butter, butter cake, sour cream, butter, eggs, butter, vanilla, coconut, butterscotch chips, toffee baking bits, butter, pecans, corn syrup, vanilla, butter cream frosting

Taken from www.allrecipes.com/recipe/240306/pecan-praline-butter-crunch-cake/ (may not work)