Go Back

Caramel Pecan Roll Cake

A quick and easy dessert that combines rich caramel flavors with crunchy pecans, perfect for impressing guests or satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 3 large eggs (lightly beaten)
For the Caramel Sauce
  • 1 cup brown sugar
  • 0.5 cup unsalted butter
  • 0.33 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
For Topping
  • to taste additional pecans for garnish

Method
 

Preparation and Baking
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix together the flour, sugar, and baking powder.
  3. Stir in the vanilla extract, milk, melted butter, and eggs until just combined with a slightly lumpy texture.
  4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Making Caramel Sauce
  1. In a saucepan over medium heat, combine brown sugar, butter, and cream, stirring regularly until melted together.
  2. Once thickened slightly (about 5 minutes), remove from heat and stir in vanilla extract and chopped pecans. Set aside to cool.
Assembly
  1. Allow the cake to cool for about 10 minutes after baking.
  2. Use a sharp knife to poke holes all over the cake, then pour the warm caramel sauce over the cake.
  3. Sprinkle additional pecans on top for garnish.

Notes

Substitute pecans with walnuts or chocolate chips if desired. To store leftovers, keep covered at room temperature for up to 2 days or in the refrigerator for about a week.