1 hr 5 min
25 min
15 servings



HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.

PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.

MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.

BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.



Fudge Cake with Stout Glaze

Recipe courtesy of Nancy Fuller

Caramel Cake

Recipe courtesy of Ann Byrn

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Caramel Brownies

Recipe courtesy of Ree Drummond

Caramel Candy

Recipe courtesy of Trisha Yearwood

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking