Easy Brickle Cake
A delicious and moist cake featuring crunchy pecans, sweet coconut, and rich almond brickle chips, perfect for celebrations or a special dessert treat.
Ingredients
- 1/2 cup chopped pecans ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 Betty Crocker SuperMoist yellow cake mix with pudding ⓘ
- 1 (8 oz.) sour cream ⓘ
- 1 (7.5 oz.) package almond brickle chips ⓘ
- 1 cup sifted powdered sugar ⓘ
- 4 large eggs ⓘ
- 1/2 cup flaked coconut ⓘ
- 1/4 cup water ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 1/2 tablespoons milk ⓘ
Instructions
- Combine chopped pecans, flaked coconut, and 2 tablespoons of melted butter. Spread this mixture in the bottom of a greased and floured 12-cup Bundt pan.
- In a large mixing bowl, prepare the cake batter by combining the Betty Crocker SuperMoist yellow cake mix with pudding, eggs, sour cream, vegetable oil, and milk. Mix until smooth.
- Pour the batter over the pecan, coconut, and butter mixture in the Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- While the cake cools, prepare the glaze by mixing sifted powdered sugar with water until smooth.
- Drizzle the glaze over the cooled cake and sprinkle almond brickle chips on top before serving.
Tips & Substitutions
For a richer flavor, consider using toasted pecans or adding a pinch of sea salt to the butter-coconut mixture. If you want a lighter option, you can substitute Greek yogurt for sour cream. Ensure your butter is fully melted and slightly cooled before mixing with the dry ingredients to achieve a smooth batter.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. Serve alongside fresh fruit for a balanced dessert option. For a festive twist, consider drizzling with caramel sauce or serving it with a side of Baked Apple And Carrot Casserole for a comforting meal.
Storage & Reheating
Store any leftover Brickle Cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, simply slice and warm individual pieces in the microwave for about 15 seconds or until just warm, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Brickle Cake contains roughly 481 calories, with 4g protein, 37g carbohydrates, and 37g fat. It is an excellent source of vitamin A (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with other flavors of cake mix, such as chocolate or lemon, to create a unique twist on the Brickle Cake. Just keep in mind that the overall flavor profile will change, so adjust the toppings accordingly to complement the new flavor.
Is there a gluten-free option for this recipe?
Certainly! To make a gluten-free version of this Brickle Cake, use a gluten-free yellow cake mix and ensure that all other ingredients, such as the almond brickle chips, are certified gluten-free. This way, you can still enjoy a delicious treat without gluten.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely before storing it in an airtight container. When ready to serve, drizzle the glaze and sprinkle the almond brickle chips on top to keep it fresh and appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).