Pecan Caramel Cream Dessert
What if you could create a dessert that combines the rich flavors of caramel, the satisfying crunch of pecans, and the creamy smoothness of cheesecake—all in one bite? This Pecan Caramel Cream Dessert does exactly that, offering a decadent treat perfect for gatherings, holidays, or simply indulging your sweet tooth.
Ingredients
Cake Base
- 1 box yellow butter cake mix
- Ingredients required on the cake mix package (eggs, oil, and water)
Cream Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
Topping
- 1 cup caramel sauce, divided
- 1 1/2 cups chopped pecans
- 1/2 cup sweetened condensed milk optional
Instructions
- Prepare and bake the yellow butter cake according to the package directions in a greased 9x13-inch baking dish. Let it cool completely.
- Once cooled, poke holes evenly across the cake using the handle of a wooden spoon. This helps the caramel soak into the cake.
- Drizzle half of the caramel sauce over the cake. If using sweetened condensed milk, pour it over the caramel layer for extra richness.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar until fully incorporated.
- Gently fold the whipped topping into the cream cheese mixture until light and fluffy. Avoid overmixing to maintain a fluffy texture.
- Spread the cream mixture evenly over the cake, ensuring full coverage.
- Drizzle the remaining caramel sauce on top and sprinkle evenly with chopped pecans.
- Cover and refrigerate for at least 4 hours, or overnight, until fully set.
- Slice into 12 squares and serve chilled.
Notes
For a richer flavor, use homemade caramel sauce instead of store-bought. If you prefer a nut-free version, omit the pecans or replace them with toasted coconut. Full-fat cream cheese yields the creamiest texture, but reduced-fat versions can be used.