Toffee pecan crunch cake

Our toffee pecan crunch cake is a decadent delight for anyone with a sweet tooth.

​This indulgent dessert features layers of moist, buttery cake generously studded with crunchy toffee and toasted pecans, creating a symphony of textures and flavors in every bite.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients
Topping:

• 1/2 CUP BROWN SUGAR
  
• 1 CUP HEATH ENGLISH TOFFEE BITS
  
• 1 CUP CHOPPED PECANS
  
• 1 TBSP. CINNAMON
  
• 1 CUP COCONUT (OPTIONAL)

Cake Batter:

• 1 CUP WATER
  
• 3/4 CUP OIL
  
• 1 TSP. VANILLA
  
• 4 EGGS
  
• 1-3.4 OZ. PKG. INSTANT VANILLA PUDDING
  
• 1-3.4 OZ. PKG. INSTANT BUTTERSCOTCH PUDDING
  
• 1 CUP SUGAR
  
• 2 CUPS FLOUR (WHITE LILY SELF-RISING)
  

1. Preheat oven 350 degrees. Grease and flour a 13”x9”x2” sheet cake pan. Combine topping ingredients and set aside.
2. In large mixing bowl combine water, oil, vanilla, and eggs. Add puddings and mix on low speed.
   
3. Now add sugar then flour 1/2 cup at a time and beat 2 minutes at medium speed. Place 1/2 cake mixture into greased and floured 13x9x2 aluminum pan.
   
4. Place 1/2 topping on top of batter. Pour rest of batter over layer and spread evenly. Top with remaining topping.
   
5. Bake for 45 minutes at 350 degrees.
   

Printable Recipe - toffee pecan crunch cake