Caramel Pecan Cake Filling Recipe

Gradually add sugar.

Caramel pecan cake filling recipe.

2 cans apple pie filling 21 oz 1 tsp ground cinnamon 1 2 tsp ground nutmeg 1 4 tsp ground cloves 1 2 cup salted caramel or plain caramel topping 1 box spice cake mix 15 25 oz 1 cup butter melted 1 cup whole pecans. This simple easy and effortless recipe takes no more than 15 minutes to make and will have you using it as caramel cake fillings caramel tart fillings caramel pie filling macaron cookies or cupcakes. Continue with another slice of chocolate cake and more filling in the same order. Spread caramel filling between layers and on top.

In a large bowl cream butter and sugars until light and fluffy. Top with second layer round side up. Place the first 3 ingredients in a large bowl and beat with a mixer at medium speed until light and fluffy about 4 minutes. Spread chocolate frosting on rest of top and side of cake.

Add eggs 1 at a time beating well after each addition. Bake at 375 degrees for 22 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans let cool completely on wire racks. Add to the creamed mixture alternately with milk.

Spread with 1 cup of the pecan filling. 9 inch round cake pans and line with wax. 5 7 minutes remove from heat and let cool. Add eggs one at a time beating well after each.

Place 1 cake layer on plate round side down. Grease three 9 inch round cake pans and line with wax paper. Creamy caramel filling for cakes tarts desserts. Combine the flour baking powder and salt.

Melt the 2 tbsp butter in a skillet over medium heat add pecans. For best results use this layer cake filling method. Spread caramel filling between layers and on top of cake. Recipe by southern living bite into a cake made with this delicious pecan filling and get a taste of true southern sweetness.

Cool in pan 10 minutes. In medium sauce pan combine carmel butter and cream. At 375 degrees for 22 25 minutes or until wooden. Wrap the filled cake within its pan entirely in plastic wrap.

Pour batter into pans. Spread remaining pecan filling into 4 to 5 inch circle on top of cake. Layer chocolate cake topped with chocolate buttercream topped with toasted pecans and then drizzle the lukewarm caramel sauce on top.