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Butter Pecan Caramel Cake

How to Make


  • Cake:
  • 10 tbsp. softened butter, divided
  • 2 cups pecan halves
  • non-stick cooking spray
  • 2-3/4 cups Smith's 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 butter
  • 4 tbsp. Smith's half & half
  • 3 tbsp. prepared caramel ice cream topping from a jar
  • 2 cups confectioner's sugar


  1. Begin by making the buttered pecans.
  2. In a medium heavy skillet, melt 2 tbsp. of the softened butter over medium heat.
  3. Add the pecan halves and cook, stirring very often for 3-5 minutes or until lightly toasted and fragrant, taking care not to burn.
  4. Remove from heat and allow to cool for 5 minutes.
  5. Finely chop and set aside.
  6. Preheat oven to 350 degrees.
  7. Spray a 10-cup bundt pan generously with non-stick cooking spray and set aside.
  8. In the bowl of a stand mixer, combine the remaining 8 tbsp. of softened butter, the melted Smith's butter pecan ice cream, sugar and salt. Mix on low speed until combined, then mix on medium speed for 1 minute. With the mixer on low speed, add the eggs one at a time, then add the vanilla extract.
  9. In a medium bowl, combine the baking powder with the all-purpose flour and 1 cup of the finely chopped buttered pecans. Gradually add the dry ingredients to the mixer and mix on low speed until combined, then beat for 2 minutes on medium speed.
  10. Pour batter into prepared pan and smooth into an even layer. Bake in the preheated oven for 55 - 65 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  12. Meanwhile make the drizzle: Add melted butter, Smith's half & half and prepared caramel ice cream topping to a medium bowl.
  13. Using an electric mixer or a whisk, combine until smooth. Gradually add the confectioner's sugar and beat until smooth and creamy, 45-60 seconds.
  14. Drizzle over the cooled cake allowing icing to run down the sides of the cake. Sprinkle the top of the cake with the reserved 1 cup of finely chopped buttered pecans.


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