Total Time
55mins
Prep 15 mins
Cook 40 mins

This cake form a caramel pecan crown during baking. Do not know the origin of this recipe.

Ingredients Nutrition

  • 18 12 ounces yellow cake mix
  • 18 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 34 cup caramel ice cream topping
  • 12 cup pecans, chopped
  • 3 tablespoons flour

Directions

  1. Generously grease and flour a 10-inch bundt cake pan.
  2. In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
  3. Blend until moistened.
  4. Beat as directed on package.
  5. Measure 1 cup batter into a small mixing bowl.
  6. Add the caramel topping, nuts and flour; mix well.
  7. Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
  8. Cover with remaining batter; swirl lightly.
  9. Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
  10. Remove from pan.
  11. Cool completely.

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