Toffee Pecan Crunch Cake - Master Cookbook Recipe # 263

Name: Toffee Pecan Crunch Cake - Master Cookbook Recipe # 263
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 (One) 13x9 inch sheet cake
Cuisine: Southern
Ingredients: 1/2 cup brown sugar; 1 cup Heath English toffee bits; 1 cup chopped pecans; 1 Tbsp cinnamon; 1 cup sweetened flaked coconut (optional); 1 cup water; 3/4 cup vegetable oil; 1 tsp vanilla extract; 4 large eggs, room temperature; 3.4 oz. pkg. Instant vanilla pudding; 3.4 oz. pkg. Instant butterscotch pudding; 1 cup granulated sugar; 2 cups self-rising flour*; *Option: If using all-purpose flour, add 2 tsp baking powder and 1 tsp salt.

This Toffee Pecan Crunch Cake is a decadent, easy-to-make sheet cake that is bursting with warm flavors. The combination of vanilla and butterscotch puddings creates an incredibly moist and tender crumb, while the layered topping of toffee bits, pecans, and cinnamon adds a satisfying "crunch" in every bite. It’s the perfect dessert for those who love a bit of texture with their sweets!

This is recipe #263 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

Cook mode Prevent screen from turning off

Ingredients

The Topping:
1/2 cup brown sugar
1 cup Heath English toffee bits
1 cup chopped pecans
1 Tbsp cinnamon
1 cup sweetened flaked coconut (optional)
The Cake Batter:
1 cup water
3/4 cup vegetable oil
1 tsp vanilla extract
4 large eggs, room temperature
3.4 oz. pkg. Instant vanilla pudding
3.4 oz. pkg. Instant butterscotch pudding
1 cup granulated sugar
2 cups self-rising flour*
*Option: If using all-purpose flour, add 2 tsp baking powder and 1 tsp salt.

Instructions

Prep Topping: In a small bowl, combine the brown sugar, toffee bits, chopped pecans, cinnamon, and coconut (if using). Set this mixture aside.
Wet Mix: Preheat your oven to 350°F. Grease and flour a 13x9x2 inch sheet cake pan. In a large mixing bowl, whisk together the water, oil, vanilla, and eggs.
Add Puddings: Add both the vanilla and butterscotch pudding mixes to the wet ingredients and blend on low speed until combined.
Finish Batter: Mix in the granulated sugar, then gradually add the flour. Once incorporated, beat the batter on medium speed for exactly 2 minutes.
Layer: Pour exactly half of the batter into your prepared pan. Sprinkle half of the toffee topping mixture evenly over the batter. Carefully pour the remaining batter over the topping layer, and finish by sprinkling the rest of the topping on top.
Bake: Bake at 350°F for 45 minutes, or until the cake is set and a toothpick comes out clean.

Notes

Tammy's Tips:
The Best Flour: Tammy recommends using White Lily Self-Rising Flour. It's a soft winter wheat flour that's equivalent to a cake flour, which is why this cake comes out so light and tender!
Egg Sizes: If you happen to have Extra Large eggs instead of Large, use only 3 eggs instead of 4 to keep the moisture balance just right