Gooey Caramel-Pecan Cake

Name: Gooey Caramel-Pecan Cake
Prep time: 30 min
Total time: 2 h 20 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 20 caramels, unwrapped; 1/3 cup butter or margarine; 1/3 cup whipping (heavy) cream; 1 cup Betty Crocker™ chopped pecans, toasted; 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting

Ingredients:7
Servings:12

By Betty Crocker Kitchens(Opens in a new tab)Updated 12/21/2015

Gooey Caramel-Pecan Cake

Ingredients:7
Servings:12

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Gooey Caramel-Pecan Cake

Prep time:30 min
Total time:2 hr 20 min
Ingredients:7
Servings:12

Ingredient

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.

Step 2
Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Step 3
In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.

Step 4
Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Recipe Tips

Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.
To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.
For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.

Nutrition Facts

Nutrition facts are not available for this recipe

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Recipe Tips

Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.

To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.

For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.

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Gooey Caramel-Pecan Cake

Gooey Caramel-Pecan Cake

Gooey Caramel-Pecan Cake

Ingredient

Instructions

Recipe Tips

Nutrition Facts

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Related Products

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Related Recipes

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Bake Up Something Special

Gooey Caramel-Pecan Cake

Gooey Caramel-Pecan Cake

Gooey Caramel-Pecan Cake

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

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