Gooey Caramel-Pecan Cake

(4)
3 reviews.
  • 30 min prep time
  • 2 hr 20 min total time
  • 7 ingredients
  • 12 servings

Ingredients

1
box 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 cream
1
cup chopped pecans, toasted
1
container whipped chocolate frosting

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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