- 1 box Butter Pecan Cake mix (I used Betty Crocker)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 (13.4 ounce) can Dulce de Leche
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 1 pound (or 4 cups) powdered sugar
- 1/4 cup + 2 tablespoons heavy cream
- 2 tablespoons bourbon
- pinch of salt
- 1/4 cup finely chopped toasted pecans
- toffee bits or toasted pecans, chopped
1Heat the oven to 350° F. Grease or spray bottom only of 13×9-inch pan.
2In a large bowl, beat cake mix, water, oil, eggs with electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. bake 28-33 minutes, until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and cool completely.
3Using the handle of a clean wooden spoon, poke holes in the cake, almost to the bottom of the pan, about every inch. Place dulce de leche in microwave safe bowl and microwave on high for about 30 seconds. Stir and see if it’s pourable. If not continue to microwave in 10-second intervals, stopping to stir. Pour the dulce de leche over the top of the cake using a rubber spatula to spread it out and fill the holes.
1In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla, bourbon, and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the toasted pecans into the frosting.
2Spread frosting over cake layer and top with toffee bits or toasted pecan pieces. Slice and serve. Store cake covered in the refrigerator.
I used a Betty Crocker cake mix, if you use another brand, follow their ingredients and directions on the box for making the cake in this recipe — or if you have a butter pecan cake recipe you love, just prepare and bake according to that recipe.
If you want to leave out the bourbon, you may need to just increase the cream by 1-2 tablespoons.