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Butter Pecan Caramel Cake

How to Make



  • 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


  • 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. 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.
  2. Remove from heat and allow to cool for 5 minutes. Finely chop and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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