Gooey Caramel Pecan Cake Recipes

GOOEY CARAMEL-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 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.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• 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. Store loosely covered.

GOOEY CARAMEL PECAN COFFEE CAKE

Steps:

• Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
• Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
• Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
• Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.

OOEY GOOEY CARAMEL CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

CARAMEL-PECAN CHOCOLATE CAKE

Steps:

• In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

GOOEY CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
• Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
• Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.

OOEY GOOEY CARAMEL CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350F. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended. Cool. Combine sugar, butter, and vanilla. Beat with a mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combing flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 25 minutes, or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely. To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 tablespoons milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioners' sugar until smooth. Add remaining milk, 1 teaspoon at a time, to reach spreading consistency. Spread half the frosting on top of one cake layer. To prepare topping, spoon caramel dip into a small baggie. Snip off one corner; drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip. Sprinkle with pecans.

SNICKERS CAKE {GOOEY CARAMEL CHOCOLATE CAKE} RECIPE

Steps:

• Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
• While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
• Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
• If desired, serve topped with ice cream and hot fudge.