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Cream-Filled Butter Pecan Birthday Cake
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Enhance butter pecan cake mix with creamy whipped cream and top with crunchy toffee bits for extra decadence.
Ingredients:
  • 1/2 cup butter or margarine
  • 1/4 cup whipping cream
  • 1 cup packed brown sugar
  • 1 box Betty Crocker™ Delights Super Moist™ Butter Pecan Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 3/4 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1/4 cup chocolate-coated toffee bits
Instructions:
  • Preheat oven to 325°F. Gently warm butter, 1/4 cup whipping cream, and brown sugar in a 1-quart saucepan over low heat until butter is melted, stirring occasionally. Divide mixture evenly into two 9-inch round cake pans (avoid using dark or nonstick pans).
  • In a large bowl, use an electric mixer to beat together the cake mix, water, oil, and eggs for 30 seconds on low speed, then for 2 minutes on medium speed, scraping the bowl occasionally. Spoon half of the cake batter into each pan, starting from the outer edge and working towards the center to ensure the brown sugar mixture stays in the middle.
  • Bake for 30 to 37 minutes until a toothpick inserted in the center comes out clean. Gently loosen the cakes from the pan by running a knife around the edges. Invert the cakes onto cooling racks with waxed paper underneath to catch any drips. Let the pans sit on the cakes for 1 minute before removing them. Allow the cakes to cool completely for about 1 hour.
  • In a cool bowl, whip heavy cream, powdered sugar, and vanilla on high speed until mixture forms stiff peaks.
  • Place one cake layer, with the brown sugar side facing up, on a serving tray. Spread half of the whipped cream on top. Add the second layer, again with the brown sugar side up, and spread the remaining whipped cream over it. Sprinkle with toffee bits and store the cake covered in the refrigerator.

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