Recipes Made with Cake Mixes
Caramel Pecan Squares
Yield: 48 bars
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 1/4 cups (2 1/2 sticks) butter, slightly softened, divided
- 4 cups coarsely chopped pecans
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup whipping cream
Instructions
- Heat oven to 350 degrees F.
- Place cake mix in large bowl. Using pastry blender or fork, cut in 1/4 cup (1/2 stick) of the softened butter until mixture resembles coarse crumbs.
- Press into bottom of ungreased 15 x 10 inch jellyroll pan. Top with pecans.
- In large heavy saucepan, combine brown sugar, granulated sugar, the remaining 1 cup butter and the honey; bring to full rolling boil over medium heat, stirring constantly. Boil for 3 minutes, remove from heat and stir in whipping cream until well blended. Pour hot mixture evenly over pecans.
- Bake for 17 to 22 minutes or until entire surface is bubbling.
- Cool completely and cut into bars or squares.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Because recipe may overflow, place a sheet of aluminum foil larger than pan size on oven rack directly below rack holding jellyroll pan.