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Dessert Recipes

Our Caramel-Glazed Pecan Spice Cake Recipe Is Elegant and Easy

Whether it’s the season to be jolly and bright or you’re craving fall flavor, this festive caramel-glazed pecan spice cake has everything you’re looking for. It makes the ultimate crowd-pleaser for a dinner party or church gathering. And it all starts with a box of spice cake mix – talk about easy! 

For this recipe, we fold chopped pecans  into store-bought spice cake mix for texture and flavor. Next, we whip up a tangy cinnamon-spiced homemade frosting with a secret ingredient: sour cream! Finally, we top it all off with salted caramel. Perfection!

Store Your Cake To Keep it Longer

If you have leftover cake, it’s crucial to store it right so you can keep enjoying it. This simple trick will prevent it from drying out: Secure a slice of sandwich bread to each exposed side of the cake using toothpicks. The bread will hold in the cake’s moisture, so that it stays fresh and delicious for days. 

Related: This ‘Lazy’ Pecan Pie in a Mug Is Ready To Eat in Under 10 Minutes (and Tastes Absolutely Incredible)


16 servings

Total Time

Prep Time

Cook Time


  • 1¼ cups pecan halves
  • 1 (15.25 oz.) pkg. spice cake mix
  • 3 eggs
  • ⅓ cup oil
  • 2 cups butter, at room temp.
  • 5 cups confectioners’ sugar
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ⅓ cup salted caramel topping, from 11.5-oz. jar


Heat oven to 325°F. Coat 3 (8") round cake pans with baking spray with flour. Finely chop ¾ cup pecans. On low speed, beat cake mix, 1 cup water, eggs and oil, 30 sec.; on medium, beat 2 min. Stir in chopped pecans. Divide evenly among pans. Bake until toothpick inserted in centers comes out clean, about 18 min. Let cool 10 min. Transfer from pans to rack; cool.

On medium, beat butter until fluffy, 2 min. On low, beat in sugar, sour cream, vanilla and cinnamon. On medium-high, beat until fluffy, 2 min. Transfer 1 cup to pastry bag fitted with star tip. Place 1 cake on plate; spread with 1 cup frosting. Repeat. Top with remaining cake. Spread cake top and side with remaining frosting. Chill. Spread topping on cake, letting some drip down side. Pipe rosettes on cake top. Add remaining pecans.


  • Calories: 630
  • Fat: 37 gram
  • Saturated Fat: 18 gram
  • Protein: 4 gram
  • Carbohydrate: 75 gram
  • Fiber: 1 gram
  • Cholesterol: 105 mg
  • Sugar: 59 gram
  • Sodium: 420 mg


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