butter pecan cake with caramel

Butter Pecan Cake with Caramel is pure comfort in every bite—warm, nutty, and irresistibly rich. Hi, I’m Amanda, and this dessert perfectly captures what I love most about cooking: creating moments of joy and connection through simple, beautiful food. At BeamRecipes, I share dishes that feel like home—recipes that anyone can make and everyone will love. This cake, with its buttery crumb, toasted pecans, and smooth caramel drizzle, is a sweet reminder that the best desserts come from the heart. So grab your whisk, take a deep breath, and let’s make something truly special together.

Serving Versatility

One of my favorite things about this butter pecan cake with caramel is how versatile it is. Serve it warm from the oven with a scoop of vanilla ice cream for a cozy fall dessert, or chill it overnight for a cool, creamy treat that’s perfect in the summer.

For an elegant brunch, cut it into squares and top with a dollop of whipped cream and a sprinkle of cinnamon. Or serve it as a show-stopping dessert for a holiday dinner—it’s the kind of cake that gets people asking for seconds (and the recipe). You can even layer it into mason jars with whipped topping and extra caramel for adorable mini parfaits to share.

Ingredients (Detailed & Humanized)

For the Cake
1 box butter pecan cake mix: a buttery, nutty base that’s rich and soft.
3 large eggs: add structure and that classic golden crumb.
½ cup melted butter: brings warmth and depth to every bite.
½ cup mayonnaise: makes the cake moist without extra oil.
1 tablespoon vinegar + 1 cup whole milk: a quick homemade buttermilk for tenderness.
½ cup chopped pecans: nutty crunch and toasty flavor throughout.

For the Caramel Pecan Topping

½ cup butter: the base of that deep caramel flavor.
¾ cup brown sugar: adds molasses-rich sweetness and color.
2 egg yolks: thicken the sauce and give it a velvety finish.
6 oz evaporated milk: makes everything smooth and creamy.
1 teaspoon vanilla extract: for cozy, round flavor.
1 tablespoon maple flavoring: a sweet autumn note that enhances the caramel.
1 cup coarsely chopped pecans: because more pecans are always a good idea.

For the Whipped Cream Topping

2 cups heavy whipping cream: soft peaks of dreamy richness.
½ cup powdered sugar: adds gentle sweetness.
1 tablespoon maple flavoring: ties everything together beautifully.
Optional toffee bits or extra pecans: for crunch and decoration.

Directions (Step-by-Step Cooking Guide)

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish. You’ll want it ready for that golden, buttery cake.
2. Make the buttermilk: combine vinegar and milk, stir, and let it sit for a few minutes—it’ll thicken just enough.
3. Mix the cake batter: in a large bowl or stand mixer, add the butter pecan cake mix, eggs, melted butter, mayonnaise, and homemade buttermilk. Mix until smooth and fluffy. The batter should smell faintly nutty and buttery.
4. Fold in chopped pecans and pour the batter into your prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake bakes, make the caramel topping: melt butter in a saucepan over medium heat, stir in brown sugar and egg yolks, and slowly add the evaporated milk. Let it bubble gently until thickened, about 5 minutes. Stir in vanilla, maple flavoring, and pecans. Let it cool slightly—it will thicken as it sits.
6. Poke the cake: once baked and slightly cooled, use the end of a wooden spoon to poke holes evenly across the cake. This is where the magic happens—the caramel seeps down and fills every crevice.
7. Pour the caramel topping over the cake, spreading it gently to fill the holes. Let the cake cool completely before adding the whipped topping.
8. Whip the cream: beat heavy cream, powdered sugar, and maple flavoring until soft peaks form. Spread over the cooled cake and sprinkle with pecans or toffee bits.
9. Chill before serving for at least 2 hours. The flavors meld beautifully as it rests, making it even better the next day.

Why You’ll Love This Recipe

✅ Quick to make: Starts with a cake mix, ready in under an hour.
✅ Budget-friendly: Uses pantry staples and affordable ingredients.
✅ Cozy, homemade flavor: Toasted pecans and caramel richness in every bite.
✅ Nutritious and balanced: A dessert that satisfies without being too heavy.
✅ Great for meal prep: Even better after chilling overnight.
✅ Family-approved: A guaranteed hit at potlucks and parties.

Cultural or Technique Note

Poke cakes have a long history in American baking—they first became popular in the 1970s as a fun, creative way to make boxed cakes more indulgent. The technique of poking holes and pouring a sauce or pudding over the top gives the cake incredible texture and flavor. This butter pecan version with caramel is a Southern-inspired twist, celebrating that timeless love for buttery, nutty desserts with a homemade feel.

Serving Suggestions

Serve warm with a scoop of vanilla bean ice cream.
Cut into squares and layer with whipped cream for individual parfaits.
Pair with coffee for a cozy afternoon treat.
Top with caramel drizzle and sea salt for a sweet-salty finish.

Pro Tips for Success

Use room-temperature ingredients for the best texture.
Toast your pecans before adding—they’ll be more fragrant and flavorful.
Don’t skip poking the holes evenly; it ensures caramel in every bite.
Chill the cake before serving for the perfect creamy finish.
If you love extra caramel, warm a little drizzle to pour just before serving.

Common Mistakes to Avoid

Overmixing the batter: This can make the cake dense. Mix until just combined.
Pouring hot caramel on hot cake: It’ll absorb unevenly—let both cool slightly.
Skipping the chill time: The flavors need time to settle and deepen.
Using cold whipping cream straight from the fridge: Let it sit 5 minutes before whipping for better volume.
Not toasting the pecans: Raw nuts can taste flat—toast for a richer bite.

Storage & Reheating

Store the cake covered in the refrigerator for up to 4–5 days. The whipped cream keeps beautifully, and the caramel flavor deepens over time. For longer storage, freeze the cake (without whipped topping) for up to 2 months. Thaw overnight in the fridge, then top fresh before serving. To enjoy warm, heat a slice in the microwave for 10–15 seconds—just enough to soften the caramel.

Frequently Asked Questions (FAQ)

Can I use a different cake mix?
Yes! A yellow or spice cake mix works great if you can’t find butter pecan. Just add a handful of toasted pecans for that signature flavor.

Can I make this dairy-free?
Absolutely. Use plant-based butter, coconut milk instead of evaporated milk, and dairy-free whipped topping. It’ll still be deliciously rich.

How do I make it more spiced?
Add a teaspoon of cinnamon or nutmeg to the batter—it gives a cozy fall touch that pairs beautifully with caramel.

Can I double the recipe?
Yes, bake it in two pans or a large sheet pan for gatherings. It scales beautifully and keeps well for days.

Can I use store-bought caramel sauce?
Definitely! If you’re short on time, a jarred caramel sauce works perfectly—just warm it slightly before pouring.

Closing Paragraph

Cooking isn’t just about ingredients—it’s about connection. This butter pecan cake with caramel feels like something you’d bake for someone you love, whether it’s for a birthday, a Sunday dinner, or a “just because” treat. It’s soft, rich, and full of comfort. I hope you make it, share it, and enjoy every buttery, caramel-filled bite.

Final Thoughts

Whenever I make this cake, I’m reminded that simple food really is the most special. It’s about care, not perfection. Every drizzle of caramel and sprinkle of pecans feels like a little act of love. I hope this recipe brings joy to your table and sweetness to your day.