Best Caramel Nut Cake In A Jar Recipes

CARAMEL NUT POUND CAKE

Caramel Nut Pound Cake image

My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.

Provided by Seasoned Cook

Categories Dessert

Time 1h50m

Yield 18 serving(s)

Number Of Ingredients 15

Ingredients

1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped

Steps:

Important: All ingredients must be at room temperature.
Mix butter and Crisco.
Add brown sugar, a little at a time, and beat well.
Add white sugar and beat until fluffy.
Add eggs one at a time.
Add vanilla.
Sift flour, salt and baking powder together.
Add flour mixture alternately with milk. Fold in pecans.
Pour into a greased tube cake pan.
Bake at 325F for 1 1/2 hours.
When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
While cake is warm, pour frosting over cake.
Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
Remove from heat.
Add pecans and pour immediately over warm cake.

Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5

CARAMEL NUT BREAKFAST CAKE

Caramel Nut Breakfast Cake image

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn't have to share. -Arlene Isaac, Crooked Creek, Alberta

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

Ingredients

1 package white cake mix (regular size)
2 large eggs, room temperature
2/3 cup water
1/2 cup all-purpose flour
1/4 cup canola oil
TOPPING:
1 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted
DRIZZLE:
1 cup confectioners' sugar
1 tablespoon light corn syrup
1 tablespoon water

Steps:

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Nutrition Facts : Calories 281 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 208mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.