Pralines & Cream Cake

I know some people like to make their cake from scratch and this base is from a box. I've seen people get shredded on here for that but to each their own. I am always trying others' recipes (thank you all SO much I'm thankful for each and every one of you who take time out of their busy days to post their recipes for other peoples benefit) and wanted to contribute, so this is my first posting. Hope you enjoy!

Trina @cook_3929145

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Ingredients

8 servings

1(18.25 oz) Pkg White Cake Mix
1(16 oz) container Sour Cream
1(3.4 oz) Box Vanilla Instant Pudding
1/2 cup+ 2 TBSP Coffee Flavored Liqueur (Divided) ( you can substitute Bourbon if it's handier but use 1/8 Cup with 3/8 Cup Water/ + 1 TBSP + 1TBSP Water)
1/3 cupVegetable Oil or Butter or Margarine
3 eachLg Eggs
1 cupButter
1 cupLight Brown or Golden Brown Sugar
6 ozChopped Pecans
1(8 oz) Container Cool Whip
1(8 oz) Pkg Cream Cheese, softened
1/2 cupCaramel Ice Cream Topping

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Steps

1

Preheat oven to 350.
2

In large mixing bowl, combine cake mix, sour cream, pudding mix, 1/2 Cup liqueur, 1/3 Cup oil (or equivalent) and eggs. Beat on med setting of electric mixer for appx 2 min.
3

Transfer to baking pan and bake at 350 for appx 50-55 min. Remove and cool. You can poke holes in cake with the handle of a wooden spoon if you'd like (it's up to you).
4

In a med sauce pan, combine butter and brown sugar. Bring to a boil stirring constantly. Stir in pecans.. Remove from stove and pour mixture over cake. Refrigerate several hours or until completely cooled.
5

In medium bowl, combine Cool Whip, softened cream cheese, caramel topping and remaining 2 Tbsp liqueur. Beat with mixer until well comined. Spread over cake. Add more caramel topping if you desire. Will post pic soon.