Gooey Caramel-Pecan Cake

Gooey Caramel Pecan Cake

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


  • 1 box Betty Crocker™ SuperMoist™ 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 chopped pecans, toasted
  • 1 container Betty Crocker™ Whipped chocolate frosting


  1. Heat oven to 350 degrees F (325 degrees 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.
  3. Cool for 10 minutes.
  4. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack.
  5. Cool completely, about 1 hour.
  6. 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.)
  7. Stir pecans into melted caramel.
  8. Cool for 30 to 45 minutes or until firm enough to spread without running over edge of cake.
  9. 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.
  10. Store loosely covered.

Prep Time 30 min | Servings 12

Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.

To toast nuts, bake them uncovered in an ungreased shallow pan in a 350 degrees 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.

For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.

Nutrition Information–Serving Size: 1 Serving Calories 550 Calories from Fat 290 Total Fat 32g Saturated Fat 10g Trans Fat 1 1/2g Cholesterol 75mg Sodium 470mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 38g Protein 5g

% Daily Value*: Vitamin A 6% Vitamin C 0% Calcium 10% Iron 15%

Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat

Carbohydrate Choice 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker

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