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Caramel Pecan Pound Cake
April 11, 2009

Simply delicious!!! I read the reviews as I always do and decided to add a sm. box of instant vanilla pudding to the dry ingredients. Also I uses 1/2 & 1/2 milk instead of regular milk.I had to use a little more milk than the recipe called for since I added the instant vanilla pudding (about a 1/4 of a cup, you can use your judgement). I also sifted my flour. It came out very very moist with a good caramel flavor. As far as the glaze I just cooked some low fat sweetened condensed milk until it turned to caramel. I then added butter/margarine (just a few pats) and added 1/2 & 1/2 milk to get it to the consistency I needed. I drizzled the caramel sauce/glaze (while it was still warm) over the cake . If you use this caramel sauce make sure you put in enough milk, once it cools it will set up pretty thick. I baked it about 5 min longer also. This is one of my favorite cakes to make now. Thanks for the recipe!

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