Praline Pecan Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box vanilla instant pudding and pie filling mix
• 4 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1/4 cup Domino Liquid Brown Sugar
• 3/4 cup Praline Liqueur
• 1/2 cup Heath Bits ‘o Brickle
• 1/2 cup chopped pecans

Glaze

• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons butter, melted
• 3 to 6 tablespoons Praline Liqueur

Instructions

Cake

1. In large bowl, blend cake mix and instant pudding mix.
2. Add eggs, oil, liquid brown sugar and liqueur. Beat with electric mixer at low speed until thoroughly mixed, then at medium speed for 3 to 4 minutes.
3. Stir in Bits 'o Brickle and pecans.
4. Bake in well greased 10-inch tube or Bundt pan in a preheated 350 degrees F oven for 45 to 50 minutes, or until a cake tester comes out clean.
5. Cool in pan, on rack, for 10 minutes.
6. Remove cake from pan; cool, then glaze and garnish.

Glaze

1. In small bowl, combine sugar and butter. Beat with mixer, adding Praline Liqueur gradually to achieve desired consistency.
2. Pour over cake.
3. Garnish with a few chopped pecans and brickle.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.