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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.