Butter Pecan Caramel Cake

By srumbel

This Butter Pecan Caramel Cake is light on prep but heavy on flavor! Comforting and rich butter pecan, caramel, and cream cheese frosting combine to make the perfect Fall treat!
from confessionsofacookbookqueen.com

Ingredients

• Frosting:
• 1 box Butter Pecan Cake Mix, plus eggs, oil and water needed to prepare
• 13.4 oz can Dulce De Leche, 4 TBS reserved
• 1 stick (1/2 cup) salted butter, slightly softened
• 4 oz (1/2 8 oz block) cream cheese, slightly softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3 cups powdered sugar
• 1-3 Tablespoons milk, if needed

Preparation

Step 1

Preheat oven to 350. Butter and flour a 9x13 pan and set aside.
Prepare cake mix according to box directions. Pour into pan and bake according to the time indicated on the box.
Immediately after removing the cake from the oven, poke holes all over the top, going about 2/3 through, with the round handle of a wooden spoon. Pour the dulce de leche evenly over the cake (minus the 4 reserved TBS), spreading evenly and letting soak into the holes. Let cake cool.

Prepare frosting:
In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cinnamon, beating until just combined. Increase mixer speed to high, beating for one minute.
Spread frosting on cooled cake. Drop small spoonfuls of the reserved dulce de leche on the frosting, then make a swirl pattern by dragging a knife through it.
Keep uneaten cake stored in the refrigerator.