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caramel pecan layer cake

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is another featured dessert at a recent Community event. I created the recipe especially for the event and it made 4 tall layers. The crunchiness from the toasted pecans and the caramel colored flavoring from the blending of the brown sugar and the & the caramel flavor really enhanced the taste of the cake. This was a cake that was appreciated by everyone that had a taste. Instead of making the frosting I used a canned version that was really amazing the SALTED CARAMEL by Duncan Hines in the Red can. The saltiness of the caramel elevated the nuttiness of the toasted pecans in the cake

yield 12 or more depending on portion size
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For caramel pecan layer cake

  • 4 c
    all purpose flour
  • 1/2 c
    cornarch
  • 1 1/2 c
    granulated white sugar
  • 1 1/2 c
    brown sugar firmly packed
  • 1 sm
    box butterscotch instant pudding
  • 1 Tbsp
    baking powder
  • 2 tsp
    vanilla bean paste
  • 2 tsp
    caramel flavor
  • 6 lg
    eggs, room temperature
  • 1 1/2 c
    evaporated ilk
  • 1 c
    toasted chopped pecans
  • 2 tsp
    butter pecan flavor or lorann princess cake & cookie emulsion
  • 1 Tbsp
    flour
  • 2 tsp
    lorann princess cake & cookie emulsion
  • 3 stick
    butter

How To Make caramel pecan layer cake

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Toast pecans in 350 degree oven for about 10 to 15 minutes. Cream the butter with both sugars, until creamy and light and no granules remain in batter. About 10 minutes.
  • 2
    Add the eggs one at a time. Beating well after each addition.
  • 3
    Sift flour, baking powder, puding & corn starch together into a medium size bowl and set aside till needed.
  • 4
    Now add in the flour mixture alternately with the milk, and beat well after each addition.
  • 5
    Then add in the vanilla, caramel flavor and Princess cake and cookie emulsion blend well. Dust the nuts with flour and add into cake batter & stir until completely mixed into cake batter.
  • 6
    Allow cakes to cool in pan or until cake pulls away from the sides of the pan, then invert onto a wire rack to cool completely. Then frost as desired.
  • 7
    NOTE: Lorann Princess cake and cookie emulsion is a non alcohol based flavor enhancer used in baking for cookies cakes and pastries. It comes in a variety o flavors. The flavor does not evaporate during baking as it does with alcohol based extracts. I love using it, & only recently discovered it. I ordered mine from Amazon.
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