Caramel Pecan Cake Filling

Since caramel is a favorite of mine you can imagine i have tasted hundreds so this is really a sincere compliment.

Caramel pecan cake filling.

If you can t find butter pecan cake mix use yellow cake mix. Wrap the filled cake within its pan entirely in plastic wrap. Spread remaining pecan filling into 4 to 5 inch circle on top of cake. Sprinkle the cake mix evenly over the mixture in the pan.

Creamy caramel filling for cakes tarts desserts. Top with second layer round side up. This creamy caramel filling is luxury on its own with a melt in the mouth velvet texture. Drizzle caramel sauce over the top.

At 375 degrees for 22 25 minutes or until wooden. Bake at 375 degrees for 22 25 minutes or until wooden pick inserted in center comes out clean. Caramel filled butter pecan cake cream shortening. Continue with another slice of chocolate cake and more filling in the same order.

Be the first to review. This will be my go to recipe. 9 inch round cake pans and line with wax. Caramel apple pecan dump cake recipe.

For best results use this layer cake filling method. Spread chocolate frosting on rest of top and side of cake. Spread apple pie filling on the bottom of a 9 13 inch pan. 2 cans apple pie filling 21 oz 1 tsp ground cinnamon 1 2 tsp ground nutmeg 1 4 tsp ground cloves 1 2 cup salted caramel or plain caramel topping 1 box spice cake mix 15 25 oz 1 cup butter melted 1 cup whole pecans.

After trying to find a carmel pecan buttercream filling to use for a butter pecan cake i came up with this one. How to make caramel apple dump cake. This simple easy and effortless recipe takes no more than 15 minutes to make and will have you using it as caramel cake fillings caramel tart fillings caramel pie filling macaron cookies or cupcakes. This moist and spicy pumpkin pecan cake is filled with an intoxicating toasted pecan caramel filling and covered in a perfect vanilla buttercream.

It is so creamy smooth and beautiful in flavor. Spread caramel filling between layers and on top of cake. I cooked to 225 an got the perfect consistency for cake filling. Gradually add sugar.

Sprinkle over the apple mixture. Grease three 9 inch round cake pans and line with wax paper. Place 1 cake layer on plate round side down. Remove from pans let cool completely on wire racks.

Layer chocolate cake topped with chocolate buttercream topped with toasted pecans and then drizzle the lukewarm caramel sauce on top. Cool in pan 10 minutes. In a bowl stir together cinnamon nutmeg and allspice. Pour batter into pans.

You don t have to worry about the filling being sucked up by the cake either.