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A dream of a 'cake-mix-easy' caramel and
pecan cake!
Dreamy Caramel Pecan
Cake
- 1 (18.25-ounce) package caramel cake mix
- 1 (3.5-ounce) package instant butterscotch
pudding
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 (17-ounce) jar butterscotch-caramel
topping
- 1 cup pecans, chopped
- Preheat over to 350°F (175°C).
- In a large mixing bowl, combine cake mix,
pudding mix, eggs, water, and oil. Beat at medium speed for 2
minutes.
- Pour half of the cake batter into a greased
and floured Bundt pan.
- Next, pour half of the butterscotch-caramel
topping over the batter.
- Sprinkle with 1/2 cup of pecans.
- Spread remaining cake batter on top and
then finish by spreading remaining topping and sprinkling with
another 1/2 cup of pecans.
- Bake for 55 minutes or until knife inserted
comes out clean. Cool slightly and then turn out onto a cake
platter.
Makes 12 servings.
Recipe provided courtesy of Iowa Egg Council.
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