1 pkg. Pillsbury Plus Butter Cake Mix
1/2 cup butter or margarine, softened
3 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
3 tablespoons flour
1 to 1 1/2 teaspoons rum extract
4 (1.2-oz.) toffee candy bars, coarsely crushed
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream toppin
Heat oven to 325°. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 10- or 9-inch spring-form pan.
In same large bowl, combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan. NOTE: Mix until silky smooth.
In small bowl, combine reserved crumb mixture, brown sugar and pecans; blend well. Sprinkle evenly over filling.
Bake at 325°for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven, drizzle caramel topping over top. Bake an additional eight to 10 minutes to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan.
Refrigerate four to five hours or overnight. It’s best overnight.
HELPFUL HINTS: use flour on fingers to press dough in pan. To cut cake use a wet knife.