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Caramel Pecan Spice Cakes




Source of Recipe


fbnr.com


List of Ingredients




Cake
1 package DUNCAN HINES® Moist Deluxe® Spice Cake Mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1-1/2 cups pecan pieces, toasted and finely chopped

Caramel Glaze
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
Pecan halves, for garnish
Maraschino cherry halves, for garnish


Recipe



1. Preheat oven to 350°F. Grease and flour two 8-1/2×4-1/2×2-1/2-inch loaf pans.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in toasted pecans. Pour batter into pans. Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right sides up. Cool completely.

3. For caramel glaze, combine butter, brown sugar, granulated sugar and whipping cream in small heavy saucepan. Bring to a boil on medium heat; boil 1 minute. Remove from heat; cool 20 minutes. Add confectioners' sugar and vanilla extract; blend with wooden spoon until smooth and thick. Spread evenly on cooled loaves. Garnish with pecan halves and maraschino cherry halves before glaze sets.