2 tbsp. melted butter
1/2 cup pecans
1/2 cup coconut flakes
1 box yellow cake mix (your favorite)
1 (3 oz.) pkg. instant vanilla pudding mix
8 oz. dairy sour cream
2 tbsp. vegetable oil
1/4 cup milk
4 eggs
1 (8 oz.) pkg. Heath toffee bits
1 cup very coarsely chopped pecans

Preheat oven to 325°F. Prepare Bundt cake pan with with non-stick cooking spray).

Add first three ingredients to cake pan. Blend cake mix and instant pudding well.

In separate bowl stir together dairy sour cream, oil, milk and eggs. Add to cake/pudding mixture by hand. Add Heath bar bits and chopped pecans. Blend well. Pour into Bundt pan.

Bake at 325 for 1 hour and 15 minutes. Cool in pan 15 minutes. Invert onto platter or cake carrier and let stand 1 minute; then remove pan.

Submitted by: M.J. Pardue