Total:
1 hr 5 min
Active:
25 min
Yield:
15 servings

Ingredients

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Carrot Cake

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ellie Krieger

Caramel Brownies

Recipe courtesy of Ree Drummond

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking