Butter Pecan Caramel Cake
You don't have to be a professional baker to make this Butter Pecan Caramel Cake! This is the recipe that brings the bakery to your kitchen.
Servings 12
Ingredients:
Cake
- 10 tbsp softened Prairie Farms Butter divided
- 2 cups pecan halves
- Nonstick cooking spray
- 2-3/4 cups Prairie Farms Butter Pecan Ice Cream softened at room temperature until melted
- 2 cups granulated sugar
- 1/2 tsp salt
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 3 cups all purpose flour
Drizzle
- 4 tbsp melted Prairie Farms Butter
- 4 tbsp Prairie Farms Half & Half
- 3 tbsp prepared caramel ice cream topping from a jar
- 2 cups confectioner's sugar
Directions:
- Begin by making buttered pecans. In medium heavy skillet, melt 2 tbsp of softened butter over medium heat. Add pecan halves and cook, stirring very often for 3-5 minutes or until lightly toasted and fragrant, taking care not to burn.
- Remove from heat and allow to cool for 5 minutes. Finely chop and set aside.
- Preheat oven to 350 °F. Spray 10-cup bundt pan generously with non-stick cooking spray and set aside. In bowl of stand mixer, combine remaining 8 tbsp of softened butter, melted Butter Pecan ice cream, sugar and salt.
- Mix on low speed until combined, then mix on medium speed for 1 minute. With mixer on low speed, add eggs one at time, then add vanilla extract. In medium bowl, combine baking powder with all-purpose flour and 1 cup of finely chopped buttered pecans. Gradually add dry ingredients to mixer and mix on low speed until combined, then beat for 2 minutes on medium speed.
- Pour batter into prepared pan and smooth into even layer. Bake in preheated oven for 55 - 65 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
- Meanwhile, make drizzle: Add melted butter, half & half and prepared caramel ice cream topping to medium bowl. Use electric mixer or whisk, combine until smooth. Gradually add confectioner's sugar and beat until smooth and creamy, 45-60 seconds.
- Drizzle over cooled cake allowing icing to run down sides of cake. Sprinkle top of cake with reserved 1 cup of finely chopped buttered pecans.
