Caramel Butter Pecan Cake: A Rich, Nutty Delight

Serving: This cake is perfect for serving at family gatherings, holidays, or special occasions. It pairs wonderfully with a cup of coffee or tea.
Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. The caramel sauce can be stored separately in the refrigerator and reheated before serving.
Variants:

Caramel Butter Pecan Cupcakes: Make individual cupcakes by dividing the batter evenly into a 12-cup muffin tin. Adjust the baking time to about 18-20 minutes.
Maple Caramel Butter Pecan Cake: Swap the caramel sauce for maple syrup caramel for a seasonal twist.
Chocolate Caramel Butter Pecan Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate version of this cake.
FAQ:
Q: Can I make this cake ahead of time?
A: Yes! The cake can be made a day ahead and stored in an airtight container. Drizzle the caramel sauce just before serving to keep the cake fresh.

Q: How do I toast the pecans?
A: To toast the pecans, simply place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, stirring halfway through. You can also toast them in a dry skillet over medium heat for 3-5 minutes.

Q: Can I freeze this cake?
A: Yes! You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Let the cake thaw in the refrigerator before serving.

Caramel Butter Pecan Cake is a delightful combination of buttery cake, crunchy pecans, and indulgent caramel sauce. It’s a rich, flavorful dessert that’s sure to satisfy any sweet craving and leave everyone coming back for seconds.