Caramel Pecan Cake Recipes

GOOEY CARAMEL-PECAN CAKE

Steps:

• 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.
• 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.
• 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.
• 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.

CARAMEL PECAN CAKE

Steps:

• cream butter, add sugar and fresh lemon juice.
• cream until light and fluffy --
• add eggs, one at a time, mixing well after each addition.
• combine baking soda to sour cream; sift flour twice with salt.
• turn mixer onto low speed and alternately add sour cream and flour to batter.
• add flavorings --
• pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
• to prepare icing:.
• in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
• put on low fire and let come to a slow boil --
• in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
• add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
• you must cook this slowly to prevent the milk from scorching.
• remove from fire and let cool slightly.; then add salt and flavorings.
• beat until icing reaches a spreading consistency.
• ice on cooled cake.
• sprinkle top with chopped pecans.

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

CARAMEL SWIRL PECAN CAKE

Steps:

• Generously grease and flour a 10-inch bundt cake pan.
• In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
• Blend until moistened.
• Beat as directed on package.
• Measure 1 cup batter into a small mixing bowl.
• Add the caramel topping, nuts and flour; mix well.
• Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
• Cover with remaining batter; swirl lightly.
• Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
• Remove from pan.
• Cool completely.

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

GOOEY CARAMEL PECAN COFFEE CAKE

Steps:

• Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
• Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
• Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
• Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.