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Caramel Cake

Author Angie Holden

What You Will Need

  • 1 package yellow cake mix 15.25 oz
  • 1 cup chopped pecans
  • 1/2 cup  Crisco® Pure Vegetable Oil
  • 2 eggs
  • 1 cup caramel ice cream topping
  • 2 tbsp hot water
  • 1 cup shredded coconut

Instructions

  • Mix together all of the cake ingredients for about 3 minutes.
  • You will be left with a gorgeous cake batter that is ready for the oven!
  • Spread in a greased 9x12 pan and bake at 325 degrees for 45 minutes or until done.