Pecan-Caramel Cake

Pecan-Caramel Cake
Prep 15 mins Chill 1 hr Bake 350°F 29 mins Cook 5 mins Stand 1 hr


  • 1 18 1/2 ounce box vanilla cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 3/4 cup chopped pecans, finely chopped
  • 20 soft caramel candies, unwrapped
  • 1/2 cup heavy cream
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1 pound box confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans, coarsely chopped

Make It

1. Heat oven to 350 degrees F. Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.

2. Prepare cake following package directions using the eggs, 11-/4 cups water and oil. Stir in the finely chopped pecans. Bake at 350 degrees F for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out; cool completely.

3. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer. Pour sauce evenly over both layers and let stand for 1 hour.


4. In a large bowl, beat cream cheese, butter, confectioners sugar and vanilla until smooth.

5. Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.