Pecan-Caramel Cake Recipe

Name: Pecan-Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE CAKE:; 1 box (18.50z Box) Vanilla Cake Mix; 3 Eggs; 1-1/4 cup Water; 1/3 cups Vegetable Oil; 3/4 cups Pecans, Finely Chopped; 20 Soft Caramel Candies, Unwrapped; 1/2 cups Heavy Cream; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Unsalted Butter, Softened; 1 pound Confectioners Sugar; 1 teaspoon Vanilla; 1 cup Pecans, Coarsely Chopped

Servings: persons

FOR THE CAKE:
1 box (18.50z Box) Vanilla Cake Mix
3 Eggs
1-1/4 cup Water
1/3 cups Vegetable Oil
3/4 cups Pecans, Finely Chopped
20 Soft Caramel Candies, Unwrapped
1/2 cups Heavy Cream
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1/2 cups Unsalted Butter, Softened
1 pound Confectioners Sugar
1 teaspoon Vanilla
1 cup Pecans, Coarsely Chopped

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For the cake:
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1. Heat oven to 350 F. Coat two 9-inch cake pans with nonstick cooking spray. Line the bottom of the pans with waxed paper and spray again.
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2. Prepare cake mix following package directions using the eggs, water and oil that your package specifies (in the list above I've included the amounts of each that my mix used). Stir in the finely chopped pecans. Pour the batter evenly into the two prepared pans. Bake for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out cakes onto a sheet of parchment paper and cool completely.
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3. While cake is cooling, melt caramels and cream in a small saucepan over medium-low heat for about 5 minutes. Stir constantly and heat until smooth. Remove pan from heat and let the caramel mixture cool slightly. Using the end of a wooden spoon, poke 12 holes randomly in the top of each cake layer. Pour sauce evenly over both layers and let them stand for 1 hour.
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For the frosting:
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4. In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
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5. Place one cake layer on a serving plate; frost the top with about 1 cup of frosting. Top the first layer with the 2nd layer. Frost the top and sides of the cake with remaining frosting. Press coarsely chopped pecans onto the sides of the cake. Refrigerate 1 hour before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 box (18.50z Box) Vanilla Cake Mix, 3 Eggs, 1-1/4 cup Water, and more.

Yes, Pecan-Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Caramel Cake

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