Ingredients

The following ingredients have 12 Servings
  • 1 15.25 ounce package spice cake mix
  • 1 3.5 ounce package instant butterscotch pudding 
  • 4 eggs
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 24 soft caramels (or you can use this recipe for salted caramel)
  • 3 tablespoons of water
  • 1/4 cup chopped pecans

Instruction

  • Preheat the oven to 350.
  • Combine the cake mix, pudding, eggs, water, and vegetable oil in a large bowl and beat until just combined.
  • Grease and flour a 10 inch Bundt pan, and pour the batter into the pan.
  • Bake for 43-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Let the cake cool in the pan for 20 minutes, then turn over and finish cooling on a serving plate.
  • In a medium microwave safe bowl, add the caramels and the water, and microwave on 80% power for 3 minutes (stir after each minute) or until the caramels are melted. Stir in the chopped pecans.  
  • You can also use this recipe for salted caramel sauce instead.  If you do that, just use it as it is, you don't need to add the water.
  • Drizzle the caramel over the cake while it's still warm and then allow the cake to cool completely.