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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.
Cuisine: American
Course: Desserts, Party Perfect
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Prep Time 16 minutes
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Total Time 1 hour 44 minutes
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12
Servings 12
Bundt cake topped with caramel glaze and chopped pecans

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.
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