A dream of a ‘cake-mix-easy’ caramel andpecan cake!
Recipe: Dreamy Caramel PecanCake
1 (18.25-ounce) package caramel cake mix1 (3.5-ounce) package instant butterscotchpudding4 large eggs1 cup water1/2 cup vegetable oil1 (17-ounce) jar butterscotch-carameltopping1 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 2minutes.
Pour half of the cake batter into a greasedand floured Bundt pan.
Next, pour half of the butterscotch-carameltopping over the batter.
Sprinkle with 1/2 cup of pecans.
Spread remaining cake batter on top andthen finish by spreading remaining topping and sprinkling withanother 1/2 cup of pecans.
Bake for 55 minutes or until knife insertedcomes out clean. Cool slightly and then turn out onto a cakeplatter.
Makes 12 servings.
Recipe provided courtesy of Iowa Egg Council.
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