butter pecan cake with caramel
Butter Pecan Cake with Caramel is pure comfort in every bite—warm, nutty, and irresistibly rich. A Southern-inspired poke cake that’s easy to make, yet impressive enough to serve for holidays, brunch, or just a cozy night in.
Equipment
- 9x13-inch baking dish
- Mixing Bowls
- Whisk
- Saucepan
- Stand Mixer or Hand Mixer
Ingredients
Cake
- 1 box butter pecan cake mix standard size
- 3 large eggs
- 0.5 cup melted butter
- 0.5 cup mayonnaise
- 1 tbsp vinegar combined with milk for buttermilk
- 1 cup whole milk to mix with vinegar for buttermilk
- 0.5 cup chopped pecans toasted for more flavor
Caramel Pecan Topping
- 0.5 cup butter
- 0.75 cup brown sugar
- 2 egg yolks
- 6 oz evaporated milk
- 1 tsp vanilla extract
- 1 tbsp maple flavoring
- 1 cup coarsely chopped pecans
Whipped Cream Topping
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 1 tbsp maple flavoring
- toffee bits or extra pecans optional for topping
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Make the buttermilk by combining vinegar and milk. Let it sit for a few minutes.
- Mix the cake mix, eggs, melted butter, mayonnaise, and buttermilk until smooth.
- Fold in chopped pecans and pour into prepared dish. Bake for 30–35 minutes.
- While baking, make caramel topping: melt butter, stir in sugar and yolks, then slowly add evaporated milk. Simmer until thickened. Stir in vanilla, maple, and pecans. Let cool.
- Once cake is baked and slightly cooled, poke holes across the top. Pour caramel topping over and let it soak in.
- Whip cream with powdered sugar and maple flavoring until soft peaks form. Spread over cooled cake and top with optional toffee or pecans.
- Chill for at least 2 hours before serving.
Notes
To toast pecans, bake in a single layer at 350°F for 5–7 minutes. Let them cool before folding in.
This cake is best served chilled but can also be enjoyed slightly warm for a cozier experience.