This cake is baked in a Classic 9 1/2" fluted cake pan that had been buttered/floured or greased with my Pan Release Recipe ( found on the blog under Tips, Hints and More) it's the only mixture I use for greasing anything I bake.
This cake has an Amaretto Sauce.
1/2 C chopped pecans
1 box of yellow cake mix
1 (3.5 oz.) package of vanilla pudding and pie mix
1 stick of butter, melted
1/2 C vegetable oil
1/2 C water
1/2 C amaretto
Pour the pecans in the bottom of the cake pan
In a bowl, combine:
Mix together until very well combined ( at least 2 minutes)
Pour batter into the pan
Bake at 325 degrees for 50 minutes, or until a toothpick inserted come out clean
Make the following sauce:
In a sauce pan, slowly heat 1 stick of butter and 1 cup of sugar until the sugar is completely dissolved.
Remove the pan from the heat and whisk in 1/4 cup of Amaretto.
Continuing whisking until well combined
While the cake is still hot, in the pan,poke it with a lot of tiny holes using a toothpick or fork
Pour half of the sauce over the cake and let it sit awhile to soak up the sauce.
Invert the cake onto a serving platter and pour the rest of the sauce over the cake and serve.
This cake can also be made with Rum, Brandy or Kirschwasser, instead of Amaretto
Peace in the Kitchen!