Best Caramel Pecan Cake Recipes

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CARAMEL-PECAN MOCHA LAYER CAKE



Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

  • Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

CARAMEL APPLE PECAN DUMP CAKE



Caramel Apple Pecan Dump Cake image

Just about everyone has some type of dump cake in their recipe box. This one needs to be added too for a perfect and easy fall dessert. Adding caramel to the apple pie filling makes this gooey and so yummy. We used the spice cake option and it was the perfect complement to the caramel apple filling. This smells so good while...

Provided by Anita Hoffman

Categories     Cakes

Time 1h

Number Of Ingredients 6

2 can(s) apple pie filling (21 ounces each)
1 box spice cake mix or butter cake mix (15.25 ounces)
1 c butter, melted
1/2 c caramel sauce, like you would put on ice cream
1/2 tsp cinnamon
1 c chopped pecans

Steps:

  • 1. In a greased 9 X 13-inch baking dish, mix apple pie filling, caramel sauce, and cinnamon. Spread evenly in the pan.
  • 2. Pour dry cake mix directly on top of the pie filling and spread evenly. Top with melted butter.
  • 3. Sprinkle pecans on top.
  • 4. Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE



Pecan Coffee Cake With Warm Caramel Sauce image

This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for the pan
1 1/2 cups pecans, toasted and cooled
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon bourbon
1 cup sour cream
1 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons bourbon

Steps:

  • To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
  • Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
  • Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
  • Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
  • Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
  • Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
  • To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 193 milligrams, Sugar 34 grams, TransFat 0 grams

CARAMEL PECAN PUMPKIN CAKE



Caramel Pecan Pumpkin Cake image

Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

1 cup butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice or ground cinnamon
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1/2 cup caramel sundae syrup
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.

CARAMEL PECAN POUND CAKE



Caramel Pecan Pound Cake image

Make and share this Caramel Pecan Pound Cake recipe from Food.com.

Provided by Donna Luckadoo

Categories     Dessert

Time 1h20m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 15

1 cup butter
2 cups brown sugar
1/2 cup white sugar
5 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup brown sugar
4 tablespoons butter
2 tablespoons corn syrup
2 tablespoons heavy whipping cream
1/2 cup chopped pecans

Steps:

  • Cream butter and sugar add eggs one at a time.
  • then add vanilla.
  • next add a little at a time of the the flour mixed with the baking powder and salt.
  • then add buttermilk and pecans.
  • pour into a pre-greased and floured bundt pan or tube pan.
  • Bake at 350F for 1 hour.
  • let cake cool.
  • for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
  • add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
  • enjoy!

Nutrition Facts : Calories 724.6, Fat 38.7, SaturatedFat 17.2, Cholesterol 159.1, Sodium 470, Carbohydrate 90, Fiber 2.2, Sugar 66.5, Protein 8.4

CARAMEL-PECAN SOUR CREAM COFFEE CAKE



Caramel-Pecan Sour Cream Coffee Cake image

Make and share this Caramel-Pecan Sour Cream Coffee Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped
1/2 cup butter
6 tablespoons milk
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped

Steps:

  • For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
  • For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
  • Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
  • For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
  • When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

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.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CARAMEL-PECAN CHOCOLATE CAKE



Caramel-Pecan Chocolate Cake image

No one will believe that Ruth Lee's ooey-gooey chocolate cake is actually light. The Ontario, Canada reader's decadent treat features two chocolate cake layers with creamy caramel between.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 24 servings.

Number Of Ingredients 17

1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk
1/3 cup butter
4 ounces unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans, toasted
1 teaspoon confectioners' sugar

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.

Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 243mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE



Hot Apple Cake With Caramel Pecan Sauce image

I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.

Provided by ForeverMama

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 lb butter, unsalted, at room temperature (2 sticks)
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 medium tart apples, peeled, cored and finely chopped (about 1 1/4 pounds)
3/4 cup chopped pecans (about 3 ounces)
1 teaspoon vanilla
1 quart vanilla ice cream, for serving
4 tablespoons unsalted butter
1/2 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup whipping cream

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
  • Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
  • Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
  • NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
  • Caramel Pecan Sauce:.
  • Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
  • NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
  • To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.

BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE



Butter Pecan Pound Cake with Caramel Glaze image

This cake is so good, it will make you do a happy dance! It was created one day when I was trying to figure out what to do with some leftover pecans. I heard someone saying they loved pecan pound cake with caramel frosting, so I came up with a caramel glaze to pour over my cake,

Provided by Renee Covington

Categories     Cakes

Time 1h35m

Number Of Ingredients 15

3 c cake flour
2 c sugar
1 tsp baking powder
1 tsp salt
1/2 c baking soda
2 tsp vanilla extract
1 c buttermilk
2 sticks softened butter
4 eggs
1 1/2 c chopped pecans
CARAMEL GLAZE
1 c firmly packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Steps:

  • 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
  • 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
  • 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
  • 4. Caramel Glaze Directions
  • 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!

CARAMEL APPLE PECAN COFFEE CAKE



CARAMEL APPLE PECAN COFFEE CAKE image

I have been making this recipe for about 25 years now. I used to have Tupperware parties, & Home Interior parties, & school bake sales quite frequently & made this for them. It was well recieved. After adding caramel topping to a piece of this cake, I am revising it to include it in the main recipe: it is that good.

Provided by Peggi Anne Tebben

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 21

1/2 c shortening
1/2 c butter or margarine, softened
2 c sugar
2 eggs
3 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 3/4 c buttermilk
2 medium cooking apples, peeled and thinly sliced
TOPPING
1/2 c all-purpose flour
1/2 c sugar
1 1/2 tsp ground cinnamon
3 Tbsp butter or margarine
1/2 c finely chopped pecans
DRIZZLE
1 1/2 c powdered sugar
1 tsp vanilla
2 Tbsp (+or-) milk
after the drizzle dries some, drizzle caramel topping on top of that

Steps:

  • 1. Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 2. Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
  • 3. TOPPING:
  • 4. Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
  • 5. Mix drizzle & drizzle over top of cake.

CARAMEL PECAN POUND CAKE



Caramel Pecan Pound Cake image

My state is known for the delicious pecans it produces, so this recipe definitely represents Georgia. The pecan flavor comes through nicely in this cake.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 12

1 cup butter, softened
2-1/4 cups packed brown sugar
1 cup sugar
5 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup finely chopped pecans
Confectioners' sugar
Fresh fruit, optional

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.

Nutrition Facts : Calories 436 calories, Fat 19g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.

CARAMEL PECAN APPLE DUMP CAKE



Caramel Pecan Apple Dump Cake image

Dump cakes are an extremely easy and popular dessert. This caramel apple version is amazing. It's a cross between an apple fritter and pecan pie. Typically dump cakes just use a fruit filling, but this recipe includes thinly sliced apples which (along with chopped pecans) add texture to the cake. Apple juice amps up the apple...

Provided by Jane Patrick

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 10

1 - 2 Granny Smith apples (you'll need 1 cup of paper-thin sliced apples)
1/2 c apple juice
1 can(s) apple pie filling (16 oz)
1/4 c chopped pecans
6 tsp cinnamon, divided
4 oz cream cheese
4 Tbsp caramel topping (for ice cream)
1 box yellow cake mix (15.25 oz)
1 stick butter
4 Tbsp brown sugar

Steps:

  • 1. Thinly slice 1 or 2 medium-sized Granny Smith apples. Place into a 9x13 baking dish.
  • 2. Add apple pie filling and apple juice.
  • 3. Sprinkle half of the cinnamon over apple mixture.
  • 4. Cut cream cheese into pats and place over apples.
  • 5. Sprinkle pecans and drizzle with caramel topping.
  • 6. Add dry cake mix.
  • 7. Top with pats of butter.
  • 8. Sprinkle with remaining cinnamon and brown sugar.
  • 9. Bake at 350 for approx 40 mins - 1 hour depending on your oven.

CARAMEL, APPLE, PECAN CAKE



Caramel, Apple, Pecan Cake image

Some of the tastiest nuts recipes involve pecans, just like this gorgeous caramel and apple pecan cake - perfect for dessert!

Provided by Fisher Nuts

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
1 cup caramel ice cream topping, melted and divided
3/4 cup Fisher Chef's Naturals Pecan Chips, chopped and divided
2 (8 ounce) packages cream cheese, softened
2 tablespoons flour, divided
1/2 cup granulated sugar
3 eggs
2 large gala apples, peeled cored and diced
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
  • For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
  • Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
  • For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
  • In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
  • Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.

Nutrition Facts : Calories 368.6, Fat 19.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 319.1, Carbohydrate 46.7, Fiber 1.7, Sugar 20.9, Protein 5.2

4 LAYER PUMPKIN CARAMEL PECAN CAKE



4 layer Pumpkin caramel pecan cake image

I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)

Provided by mary eckman

Categories     Cakes

Time 2h10m

Number Of Ingredients 11

1 box yellow cake mix
1 can(s) 15 0z pumpkin (divided)
1/2 c milk
1/3 c canola oil
4eggs eggs
1-1/2 tsp pumpkin pie spices divided
1 pkg cream cheese softend
1 c powdered sugar
1tub pkg 8 oz cool whip thawed
1/4 c caramel ice cream topping
1/4 c chopped pecans

Steps:

  • 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
  • 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
  • 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE



Chipotle Apple Pecan Cake With Spicy Caramel Glaze image

Make and share this Chipotle Apple Pecan Cake With Spicy Caramel Glaze recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 20

3 cups flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2-1 teaspoon dried chipotle powder (optional)
3/4 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/2 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla
3 large apples, peeled, cored, diced (sweet-tart)
1 cup chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1/4-1/2 teaspoon ground chipotle chile pepper (optional)
1 teaspoon vanilla

Steps:

  • Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
  • In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
  • In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
  • Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
  • To make glaze:.
  • In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!

Nutrition Facts : Calories 501.8, Fat 30.9, SaturatedFat 6.1, Cholesterol 52.4, Sodium 153.8, Carbohydrate 53.6, Fiber 2.5, Sugar 33.2, Protein 4.5

1-DISH CARAMEL PECAN COFFEE CAKE (ROUND)



1-Dish Caramel Pecan Coffee Cake (Round) image

Make and share this 1-Dish Caramel Pecan Coffee Cake (Round) recipe from Food.com.

Provided by internetnut

Categories     Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

mazola pure cooking spray
1 3/4 cups all-purpose flour
2 ounces fleischmann's fast rising yeast (2 envelopes)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120 to 130 F)
2 tablespoons butter, melted
1/4 cup sugar
1 teaspoon spice islands ground saigon cinnamon
1/3 cup Karo light corn syrup or 1/3 cup dark corn syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans

Steps:

  • MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
  • TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
  • BAKE by placing in a COLD oven; set temperature to 350°F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

CARAMEL PECAN BANANA CAKE



Caramel Pecan Banana Cake image

Caramel, bananas, AND pecans? What an amazing flavor combination... Why had we never thought to try this before?! This Bundt cake starts with a boxed cake mix. It's very impressive when served, no one would guess how easy it was to make. It's packed with banana and pecan flavor. Great recipe, Tresa!

Provided by Tresa Hargrove

Categories     Cakes

Time 55m

Number Of Ingredients 11

5 medium bananas
2 Tbsp lemon juice
1 box pound cake mix (1lb box)
1 box instant banana cream pudding mix, 3.5 oz
2/3 c evaporated milk
2 large eggs
1/2 c melted butter
1/2 c toasted pecans, chopped
8 toasted pecans, halved
1 box butterscotch pudding mix, cook and serve kind, 3.5 oz
2 Tbsp brown sugar

Steps:

  • 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
  • 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
  • 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
  • 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
  • 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
  • 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
  • 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • 8. Remove from oven and let cool for 10 minutes.
  • 9. Invert onto cake plate leaving pan on top for 15 minutes.

KING CAKE WITH BANANA CARAMEL PECAN FILLING



KING CAKE WITH BANANA CARAMEL PECAN FILLING image

Categories     Cake     Dessert     Bake     Banana

Yield 12 slices

Number Of Ingredients 21

For the filling
1 (14-ounce) can sweetened condensed milk
½ cup roughly chopped raw pecans
1 fairly firm banana, diced into ¼-inch pieces
For the cake:
1 cup warm whole milk (105 to 110 F)
½ cup granulated sugar
2 tablespoons dry active yeast
3¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter, melted
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 plastic baby or dried fava bean
For the icing:
2 cups confectioners' sugar
½ cup sweetened condensed milk
1 tablespoon evaporated milk
1 teaspoon almond extract

Steps:

  • 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.

CARAMEL-PECAN CHOCOLATE CAKE



Caramel-Pecan Chocolate Cake image

This tastes like a gooey pecan bun, but instead it's a gooey chocolate cake smothered in caramel pecan topping, this cake is SOOOO good!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup lightly packed dark brown sugar
1/2 cup butter (no substitutes)
1/4 cup water
1 1/2 cups pecan halves
1 1/4 cups flour
3/4 cup chocolate baking cocoa
1 teaspoon baking powder
1/2 teaspoon instant coffee granules
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar (or more if desired more sweet)
1 teaspoon vanilla
3/4 cup break-free liquid egg, well shaken
1/2 cup buttermilk

Steps:

  • Set oven to 350 degrees.
  • Prepare a buttered non-stick 10-inch tube pan.
  • To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
  • Chop 1/2 cup of the pecans into the caramel mixture.
  • Spread evenly into the bottom of a buttered tube pan.
  • For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
  • Cream butter until fluffy.
  • Beat in sugar, vanilla and the Break-Free eggs.
  • Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
  • Drop by spoonfuls of batter over the caramel mixture; spread evenly.
  • Bake for 40-45 minutes, or until the cake test done.
  • Turn cake pan over onto a platter, and let stand for 2 minutes.
  • Remove pan and quickly replace any pecans that might have stuck to the pan.
  • Cool completely before slicing.

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