Ingredients
Caramel Pecan Layer
1 cup light brown sugar, packed
½ cup unsalted butter
¼ cup heavy cream
1 ½ cups pecans, roughly chopped
Cake Layer
1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
1 tsp vanilla extract
Crème Brûlée Custard
1 cup heavy cream
½ cup granulated sugar (plus 2 tbsp for torching)
4 large egg yolks
1 tsp vanilla extract
Instructions
1. Prepare the Caramel Pecan Layer
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar until fully dissolved.
Add heavy cream and stir until smooth and slightly thickened (about 2 minutes).
Pour the caramel mixture into a greased 9-inch round cake pan.
Sprinkle chopped pecans evenly over the caramel layer.
2. Bake the Cake
Prepare the yellow cake mix according to the package instructions.
Stir in the vanilla extract for extra flavor.
Carefully pour the cake batter over the caramel pecan layer in the pan.
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a serving plate so the caramel pecan layer is on top.
3. Make the Crème Brûlée Custard
In a small saucepan, heat the heavy cream until it begins to simmer — do not boil.
In a medium bowl, whisk egg yolks with sugar until pale and slightly thickened.
Slowly pour the hot cream into the yolk mixture while whisking constantly to temper the eggs.
Stir in the vanilla extract.
4. Assemble & Chill
Once the cake has cooled completely, spread the custard evenly over the top.
Refrigerate for at least 3 hours (or overnight) until the custard is set and firm.
5. Torch the Top
Just before serving, sprinkle 2 tbsp granulated sugar evenly over the chilled custard layer.
Use a kitchen torch to caramelize the sugar until golden and crisp.
Let it cool for 1–2 minutes so the sugar hardens.
6. Serve
Slice and serve cold for a dessert that combines the creamy richness of crème brûlée, the nutty crunch of pecans, and the buttery sweetness of caramel cake.