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.
Nutrition & Diet Analysis (per serving)
1120
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).