Instructions
- Preheat the oven. Set the oven to 350°F (175°C). Grease and prepare two 8-inch round cake pans according to the instructions on the cake mix package.
- Bake the cake layers. Prepare and bake the butter pecan cake according to the instructions on the cake mix box. Allow the cakes to cool completely in the pans.
- Soak the cakes. Once the cakes have cooled, use the handle of a wooden spoon to poke holes all over the top of both layers. This will allow the sweetened condensed milk to soak in. Pour the sweetened condensed milk evenly over each cake layer, letting it soak in. Drizzle the caramel sauce over the top of both layers as well, then place the cakes in the refrigerator to chill for 30 minutes.
- Prepare the cream cheese filling. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping to create a light and fluffy filling.
- Assemble the cake. Spread a layer of the cream cheese filling over the bottom cake layer. Place the second layer on top, gently pressing it down to secure it in place.
- Frost the cake. Spread the remaining whipped topping over the top of the cake, smoothing it out evenly. This adds a light and creamy contrast to the rich layers underneath.
- Decorate with pecans. Sprinkle the chopped or halved pecans evenly over the top of the cake for added crunch and flavor. Drizzle extra caramel sauce over the pecans for a finishing touch.
- Chill and serve. Let the cake chill in the refrigerator for a few hours to allow the flavors to meld and the filling to firm up. This helps the cake hold its shape when slicing. Serve chilled, and enjoy!
Serving Notes
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