Butter Pecan Cake with Caramel Frosting

I’m not a cake baker.

Like, for real, I can not bake a cake to save my life. At least, not a from scratch cake. I can usually do a box mix.

Not always, but usually. I have a bad habit of over-baking them.

I’m really doing a great job selling this recipe so far, aren’t I?

“Hi! I can’t make cakes! Here’s a cake recipe! Please try it!”

Um, what I was trying to do was say that if this cake turns out well for me, then surely it will turn out for you.

I’ve gotten really good at doctoring up cake mixes to make up for my inability to make scratch cakes. I sometimes add an extra egg or use milk instead of water. I always, always, always add a teaspoon of vanilla, and use melted butter instead of oil. It makes the cake much more homemade-y.

This cake was another one that even my cake-hating husband enjoyed a lot. He’s always been a Butter Pecan fan, so I had a feeling he’d go for this. (The other cake that he enjoys is this Peanut Butter & Banana Pound Cake with Nutella Glaze.)

Looking for more butter pecan recipes? How about these decadent Butter Pecan Squares (bonus: the recipe comes with my engagement story which is fitting since we just celebrated anniversary #12!) or this Butter Pecan French Toast with Bacon Sprinkles?


Butter Pecan Cake with Caramel Frosting

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12
Course: Dessert
Cuisine: American
Keyword: birthday, cake
Calories: 506 kcal

The caramel frosting on this cake really makes it special. 


For the cake:
  • 1 1/2 cups pecans chopped
  • 1/4 cup butter
  • 1 box butter cake mix
  • eggs as called for on your box mix
  • milk to replace the water called for on your box mix
  • oil as called for on the box
  • 1 teaspoon vanilla
For the frosting:
  • 1/4 cup butter
  • 2/3 cup heavy cream
  • 1 cup packed brown sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla


To make the cake:
  1. Melt the 1/4 cup of butter in a skillet over low heat. Add the pecans and toss to coat. Toast, stirring often, for 5 minutes or until fragrant and toasted.

  2. Add the cake mix to the bowl of your mixer. Add the eggs. Add in milk in place of the water called for on the box. Add the butter or oil as called for on the box of mix. Add in 1 teaspoon of vanilla.

  3. Beat together as directed on the box. During the last 30 seconds of mixing, add the pecans to the batter.
  4. Pour batter into two greased 9 inch cake pan and bake as directed on the box.
  5. Allow cakes to cool completely before frosting.
To make the frosting:
  1. In a medium sauce pan, melt together the butter, cream, and brown sugar. Bring to a boil and boil for one minute.
  2. Remove from the heat and add to the bowl of a stand mixer. Allow to cool for 15 minutes.
  3. Add the vanilla and powdered sugar to the bowl and beat together until well combined.
  4. Add milk or cream to get the correct consistency, as needed.
  5. Frost the cake.
Nutrition Facts
Butter Pecan Cake with Caramel Frosting
Amount Per Serving (1 slice)
Calories 506 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 38mg13%
Sodium 391mg17%
Potassium 105mg3%
Carbohydrates 75g25%
Fiber 1g4%
Sugar 56g62%
Protein 3g6%
Vitamin A 440IU9%
Vitamin C 0.2mg0%
Calcium 126mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.