Dessert

Butter Pecan Caramel Cake

You don't have to be a professional baker to make our Butter Pecan Caramel Cake! This is the recipe that brings the bakery to your kitchen. To make it, be sure to have a 10-cup bundt pan on hand. The passed-down family secret of this dessert is the perfectly toasted, buttered pecans that you'll prepare on your stovetop in a heavy skillet. The surprise ingredient is Smith's Butter Pecan Ice Cream mixed in with all of the usual baking staple ingredients (we know it sounds crazy - but trust us)! Once you've poured it into the greased bundt pan and smoothed it into an even layer, you'll bake it for about an hour. To make your Butter Pecan Caramel Cake even sweeter, prepare a shortcut caramel drizzle using Smith's Half & Half, caramel ice cream topping, butter and sugar. When it's all said and done, this is a cake you can leave on the windowsill to cool, and the aroma will make your mouth water all the way from the kitchen to the yard. Butter Pecan Caramel Cake is the perfect dessert for any occasion. The only problem you'll have is that no one will believe it's homemade!

How to Make

INGREDIENTS

Cake:

10 tbsp softened butter, divided
2 cups pecan halves
Nonstick 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

DIRECTIONS

Begin by making the buttered pecans. In a medium heavy skillet, melt 2 tbsp of the softened butter over medium heat. Add the 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 a 10-cup bundt pan generously with non-stick cooking spray and set aside. 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. 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.
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. Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, make the drizzle: Add melted butter, Smith's half & half and prepared caramel ice cream topping to a medium bowl. 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.
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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