Caramel Pecan Spice Cakes
Cake
1 package Spice Cake Mix
1 package (4-serving size) vanilla instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
1-1/2 cups pecan pieces, toasted and finely chopped
Caramel Glaze
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons whipping cream
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Pecan halves, for garnish
Maraschino cherry halves, for garnish
Preheat oven to 350°F. Grease and flour two 8-1/2X4-1/2X2-1/2-inch loaf pans.
For cake, combine cake mix, pudding mix, eggs, water and oil in
large bowl. Beat at medium speed with electric mixer for 2
minutes. Stir in toasted pecans. Pour batter into pans. Bake at
350°F for 55 to 60 minutes or until toothpick inserted in center
comes out clean. Cool in pans 15 minutes. Loosen loaves from
pans. Invert onto cooling rack. Turn right sides up. Cool
completely.
For caramel glaze, combine butter, brown sugar, granulated sugar
and whipping cream in small heavy saucepan. Bring to a boil on
medium heat; boil 1 minute. Remove from heat; cool 20 minutes.
Add confectioners’ sugar and vanilla extract; blend with wooden
spoon until smooth and thick. Spread evenly on cooled loaves.
Garnish with pecan halves and maraschino cherry halves before
glaze sets.