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Gooey Caramel-Pecan Cake

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  • Prep 30 min
  • Total 2 hr 20 min
  • Servings 12
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A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Updated Dec 21, 2015
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  • 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
    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
    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
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.
  • tip 2
    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.
  • tip 3
    For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.


Nutrition Facts are not available for this recipe
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