What's for Dessert? Caramel Crater Cake

The original recipe, which I have posted, is from Boomertowne.

I made a few changes, based on what I had on hand. Instead of pudding, I used one package of dream whip and reduced the amount of flour. I did not have butter flavoring, so I added 1 T grated cold butter. I didn't have walnuts and used pecans instead. I didn't even bother with the glaze, the caramelized brown sugar made this plenty sweet.

1 box yellow cake mix
1 small box instant vanilla pudding
1/2 cup flour
1/4 cup vegetable oil
2/3 cup water
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavoring

Topping
1 cup firmly packed brown sugar
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1/4 cup butter, melted

Glaze
1 cup confectioners' sugar
Enough milk to make thin glaze
1 teaspoon vanilla extract

Preheat oven to 350°F. Spray a 13 x 9" baking pan with cooking spray; set aside.

Measure out 1 cup of dry cake mix; set aside for topping. Combine remaining cake mix, pudding, flour, oil, water, eggs, vanilla extract and butter flavoring. Beat at medium speed 2 minutes. Pour into prepared pan.

Topping: Combine reserved 1 cup cake mix, brown sugar, nuts and vanilla extract. Add melted butter and mix til crumbly. Sprinkle on top of cake batter. Bake 30 to 35 minutes.

Glaze: Mix together sugar, milk and vanilla extract and drizzle over cooled cake.

Absolutely mouth watering cake!