WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Cream-Filled Butter Pecan Birthday Cake

Add extra richness to butter pecan cake mix with the addition of whipping cream. Then sprinkle toffee bits onto the fluffy topping.

Save and Share

false

( 20 Ratings)

20 Ratings

5 Stars 45%

4 Stars 20%

3 Stars 15%

2 Stars 20%

1 Stars

Member Reviews ( 3 )

5bf58f32-239c-4d3e-b545-070e1ef8037e

Prep Time 25 min
Total Time 2 hr 10 min
Servings 12

Ingredients

Cake

1/2: cup butter or margarine

1/4: cup whipping cream

1: cup packed brown sugar

1: box Betty Crocker® SuperMoist® butter pecan cake mix

1: cup water

1/3: cup vegetable oil

3: eggs

Topping

1 3/4: cups whipping cream

1/4: cup powdered sugar

1/4: teaspoon vanilla

1/4: cup chocolate-coated toffee bits

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans).
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.
3 Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
4 In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
5 On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Use sparkler birthday candles for a festive effect.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 290),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 17g, 17% Trans Fat 1g 1% ),
Cholesterol: 130mg; 130%;
Sodium: 350mg; 350%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 0g 0% Sugars 40g 40% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 5/17/2012 12:03:59 PM REPORT ABUSE hothotpot said:

Rating:

This cake was excellent. If you are a fan of butter pecan you will love this. Super duper easy, and it came out perfectly. The cake is moist and delicious, and I just loved the caramel sauce mixed with the butter pecan cake. I can see this recipe working with nearly any type of cake, as well, so you can really get creative with it! Instead of the chocolate covered toffee bits, I used Heath brand Bits O' Brickle and bought some bourbon praline pecans and chopped them up nice and fine, and sprinkled both of those on top of the whipped cream on each layer. Added a very nice touch. I made this cake for my mom's birthday and she said it was so good that she wanted it every year for her birthday but that I was never allowed to make it again, haha! I have to agree, it is quite dangerous. I had two giant pieces of it myself. Definitely good if you have a serious sweet tooth.

This reply was: Helpful Inspiring

Posted 8/15/2011 2:22:05 PM REPORT ABUSE alwaysinthekitchen said:

Rating:

This was delicious! The whipped cream icing was perfect. Make sure you completely cool your cakes - maybe even put them in the fridge to chill if you have time - before you ice them. I didn't use the toffee bits. I replaced those with roasted pecans. I also put pecans in the bottom of the cake pans, then spooned in my batter. It made a nice decoration.

This reply was: Helpful Inspiring

Posted 4/21/2010 6:45:40 PM REPORT ABUSE ngoodrich said:

Rating:

This cake is very good, moist and extra rich with the cream added. I used a butter cream frosting as filling and frosted the top and sides with a whipped white frosting to save time, turned out delicious. Good recipe!

This reply was: Helpful Inspiring