My family would never have a Thanksgiving celebration without pecan pie. Ever! We just love, love, love our pecan pie!! I started thinking…what’s the best part about pecan pie? It’s not the pecans…it’s the gooey center! This cake is my tribute to the famous pie…a little pecan plus a gooey center. I’m giving thanks with this cake!
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
2 tablespoons cinnamon
1 cup of pecan pieces
1 cup caramel (the ice cream topping kind)
1 stick of butter, softened
4 cups powdered sugar
3-4 splashes milk (I used Coffee Mate’s Pecan Praline Creamer instead)
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs and cinnamon with electric mixer. Stir in pecan pieces. Pour half of the batter into your prepared bundt pan. Drizzle your caramel down over the batter in your pan and then top it with the remaining half of your cake batter.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter with powdered sugar and milk (or creamer) until creamy. Spread on cooled cake.
My little princess made a crown while I baked my cake. I always give thanks for her. (And pecan pie!)