Butter Brickle Loaf Cake


  • 1 cup chopped pecans
  • 1 package (18.25 oz.) yellow cake mix
  • 1 package (3.4 oz.) vanilla instant pudding mix
  • 4 large eggs
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1/2 tsp butter flavoring, or vanilla extract
  • 1 cup almond brickle chips


  1. Bake pecans on a baking sheet at 350 degrees for 5 minutes, or until toasted, stirring once. Set aside.
  2. Beat cake mix, pudding mix, eggs, water and oil at medium speed with an electric mixer for about 2 minutes. Stir in almond brickle chips just until blended.
  3. Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9 x 5-inch loaf pans. Pour cake batter evenly over pecans.
  4. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
  5. Serving suggestion: Serve with butter curls or caramel sauce. These loaves freeze for up to 3 months by wrapping tightly in plastic wrap and heavy-duty aluminum foil.

Yield: 2 loaf cakes