Pecan Pie Cake Recipe + Clay Pumpkin Decorations #BakeInTheFun [AD]

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Ah, fall! I love the colors, smells and flavors that come with this time of year. With the low temperatures here dipping into the 60s, I couldn’t resist making a Chocolate Pecan Pie Cake to celebrate!

I picked up everything – M&M’s® Pecan Pie, Mott’s® Apple Sauce Original, Pillsbury™ Moist Supreme® Caramel Cake Mix, Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting and Snapple® Apple – I needed at Walmart.

While I was there, I also grabbed some clay to make some cute little table decorations!

I made the clay decorations before I made the cake because they take awhile to bake. For the pumpkins, you’ll need orange, brown and green clay. Roll a chunk of orange clay into a ball, smoosh it down just a little so the bottom is flat and it doesn’t roll away from you. Use the edge of a spoon to make the lines around the pumpkin. Then use the green clay to roll a teeny-tiny ‘snake’ and then twirl it to make the tendril. Stick it to the top of pumpkin so it ‘hangs’ down the side. Then use a small amount of the brown clay to make the stem. Put it on top of the tendril in the top middle of the pumpkin. Bake at 275 for 30 minutes per 1/4″ inch (a little over an hour for my pumpkins).

For the acorns you’ll need tan and brown clay. Take a small amount of tan and roll it into a fat candy corn shape. Take a small piece of brown, roll it into a ball, flatten it out and then press it on as the cap of the acorn. Then take a teeny-tiny piece of tan, roll it into a ball and push it into the top of the cap. Bake at 275 for 30 minutes per 1/4″ (it was a little over an hour for my acorns).

After the clay decorations were done, I started to make my Pecan Pie Cake. I used Mott’s® Apple Sauce Original instead of oil and served it with Snapple® Apple.

5 from 1 vote

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Pecan Pie Cake Recipe #BakeInTheFun [AD]

Author Sara Phillips

Ingredients

• Cake:
• 1 package Pillsbury™ Moist Supreme® Caramel Cake Mix 15.25oz
• 1 cup milk
• 1/2 cup Mott's® Apple Sauce Original
• 3 eggs
• Pecan Pie:
• 3 large eggs beaten
• 3 tablespoons butter melted
• 1/2 cup dark corn syrup
• 1 cup sugar
• 1 cup crushed pecans
• 1/2 cup M&M's® Pecan Pie

Instructions

1. Preheat oven to 350*
2. Coat two 9 inch cake pans with cooking spray.
3. Combine Pillsbury™ Moist Supreme® Caramel Cake Mix, milk, Mott's® Apple Sauce Original and eggs until smooth.
4. Pour half of the batter into one cake pan. Pour the other half of the batter into the second pan.
5. In a mixing bowl, combine melted butter, dark corn syrup, sugar, beaten eggs, pecans and M&M's® Pecan Pie.
6. Pour half of the pecan pie mix into the first cake pan on top of the cake batter. Swirl with a knife. Repeat.
7. Bake for about 30 minutes.
8. Let cool.
9. Remove cake from the pan. (The pecan pie mix will sink to the bottom of the cake so you'll put the gooey (bottom) sides together.)
10. Ice the cake with Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting.
11. Serve with Snapple® Apple and enjoy!

I added the M&M’s® Pecan Pie to give the Pecan Pie Cake a little chocolate and a bit more pecan pie flavor! Not only was the cake delicious, it was beautiful, too!

Be sure to check out other great MARS Harvest recipe ideas.

I’d love to hear about your new favorite recipe!