This Butter Pecan Caramel Cake is light on prep but heavy on flavor! Comforting and rich butter pecan, caramel, and cream cheese frosting combine to make the perfect Fall treat!
Can we please just start saying that it’s Fall?
I am not one of those people who gets angry when people jump the gun on seasons. Christmas decor at Hobby Lobby in June? I ain’t mad. I LOVE Christmas, bring it on!
August is always one of my least favorite months — it’s hot, school starts, and there are no holidays. But — there’s the anticipation of Fall. Cooler temperatures, a change of wardrobe, cinnamon spicy foods, and the beginning of holidays.
Enter, this cake.
Too soon? Don’t care.
Let’s talk about the flavors here — it’s everything cozy in the universe. All you need to do is crank up the AC, grab a fuzzy blanket and a good book, and a mug of something warm to drink.
Best night ever. Summer, who? I don’t even hear you, dude.
I know there’s a lot of brown going on here. For visual purposes, I like a lot more color in my food. The problem though, is that the best foods are usually the ugliest.
Why is this a thing? You know those horribly ugly casseroles with canned soup and cheese and you just heap spoonfuls on your plate and you can hardly even tell what is in it?
I love those.
Shhhh…I know. We don’t need to have a whole conversation about it. I just wanted to confess. Ugly, trashy food is my thing. I’ve made peace with it and done a lot of reading in the Ugly, Trashy Food chapter in my Bible. Let’s just move on.
This lovely cake has just about every comforting flavor on the planet packed into it. Butter pecan? Check. Caramel? Check. Cream cheese frosting? You better believe it, punks.
I don’t even know where my life would be without cream cheese frosting. Nowhere good, that’s for darn sure.
This easy peasy cake has caramel soaked into the cake, and swirled into the frosting. And because I used a Butter Pecan Cake Mix (shhhhh…), it comes together in a breeze. If you’d like to opt for homemade Butter Pecan Cake, try this recipe, making the cake in a 9×13 instead of cupcake tins. It’s a great homemade Butter Pecan Cake!
Enjoy, friends! And save me a piece!
- 1 box Butter Pecan Cake Mix, plus eggs, oil and water needed to prepare
- 13.4 oz can Dulce De Leche, 4 TBS reserved
- 1 stick (1/2 cup) salted butter (I use Challenge Butter), slightly softened
- 4 oz (1/2 8 oz block) cream cheese, slightly softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups powdered sugar
- 1-3 Tablespoons milk, if needed
- Preheat oven to 350. Butter and flour a 9x13 pan and set aside.
- Prepare cake mix according to box directions. Pour into pan and bake according to the time indicated on the box.
- Immediately after removing the cake from the oven, poke holes all over the top, going about 2/3 through, with the round handle of a wooden spoon. Pour the dulce de leche evenly over the cake (minus the 4 reserved TBS), spreading evenly and letting soak into the holes. Let cake cool.
- Prepare frosting:
- In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cinnamon, beating until just combined. Increase mixer speed to high, beating for one minute.
- Spread frosting on cooled cake. Drop small spoonfuls of the reserved dulce de leche on the frosting, then make a swirl pattern by dragging a knife through it.
- Keep uneaten cake stored in the refrigerator.
Have a great day and thanks for reading!