Caramel Praline Pecan Gooey Butter Cake
Author: Melissa Sperka
- 1 [16.25] oz box caramel cake mix
- ½ cup caramel bits [i.e. Kraft]
- 1½ cup powdered sugar
- 1 [14 oz] can sweetened condensed milk
- 1  oz softened cream cheese
- 1 cup butter, divided and melted [2 sticks]
- 1½ cups pecan pieces, toasted
- 4 large eggs
- 2 Tbsp all purpose flour
- 1 tsp pure vanilla
- pinch of salt
- For the caramel sauce you'll need:
- 1 cup of caramel bits
- ¼ cup of heavy cream
- ½ tsp. of vanilla flavoring
- fresh whipped cream or frozen whipped topping, thawed
- ½ cup praline pecan pieces
- Preheat the oven to 350°F. Spray a 9 x 13 inch glass baking dish with cooking spray. Set aside. Spread 1½ cups of pecan pieces in a single layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool.
- In a mixing bowl of a stand mixer add the entire box of cake mix, one stick of melted butter and one egg.
- Mix for 1-2 minutes until thoroughly combined, then press the crust evenly onto the bottom of the prepared baking dish.
- Sprinkle 1½ cups of toasted pecans and ½ cup of caramel bits evenly over the crust.
- In the same mixing bowl, mix together the softened cream cheese, sweetened condensed milk, flour, salt and vanilla. Whip on medium-high speed for 2-3 minutes until the cream cheese is completely smooth.
- Add the remaining stick of melted butter and 3 eggs one at a time. Mixing well after each addition. Lower the mixer speed and slowly mix the powdered sugar into the filling. BVeaat until fully combined 1-2 minutes. Pour the prepared filling evenly over the crust.
- Bake for 40-45 minutes depending on your oven. Test for doneness by gently shaking the dish. The center will be done but still "gooey."
- Allow the cake to rest on the counter for at least 2 hours to cool and set before cutting.
- Just before serving, prepare the caramel sauce: Place the caramel bits and cream in a microwave safe bowl. Melt the caramel bits together with the heavy cream at 20 second intervals, removing to stir each time. Repeat until smooth. Add the vanilla. Stir until combined.
- Drizzle the warm caramel sauce over the cake just before serving. Garnish with additional praline pecans and serve with a dollop of whipped cream.
- Refrigerate leftovers.
Caramel bits and toffee bits are two different products. Caramel bits are small, round, soft caramels that can be melted, as in this case, to make a caramel sauce.