Preheat oven to 350°F (175°C).

Spread minced pecans on a baking sheet and bake for 5 minutes, or until lightly toasted, stirring once.

Set toasted pecans aside.

In a large bowl, combine cake mix, vanilla instant pudding mix, eggs, water, vegetable oil, and butter flavoring.

Beat with an electric mixer at medium speed for 5 minutes.

Gently stir in almond brickle chips until just blended.

Lightly grease two 9x5 inch loaf pans.

Sprinkle the toasted minced pecans evenly over the bottoms of the greased loaf pans.

Pour the cake batter evenly into the loaf pans, over the pecans.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cakes cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and let them cool completely on wire racks before slicing and serving.

Wrap one or both cakes tightly in plastic wrap and heavy-duty aluminum foil and freeze up to three months for later use.