Skip to main content
Close Menu


  • Active Time : 45 minutes
  • Total Time : several hours
  • Serves : 15 servings


  • 1 15.25 ounce package white cake mix (15.25 ounce)
  • 1 cup sour cream
  • 1 3.4 ounce package instant vanilla pudding & pie filling (3.4 ounce)
  • 1/2 cup + 2 tablespoons coffee flavored liqueur divided
  • 1/4 cup pure vegetable oil
  • 3 large eggs
  • 1 cup butter
  • 1 cup firmly packed light brown sugar
  • 1 6 ounce package chopped pecans (6 ounce)
  • 1 8 ounce container frozen original whipped topping (8 ounce) thawed
  • 1 8 ounce package cream cheese (8 ounce) softened
  • 1/2 cup caramel topping


In large mixing bowl combine cake mix, sour cream, pudding mix, ½ cup liqueur, oil and eggs. Using an electric mixer on medium speed, beat 2 minutes. Transfer to a greased 13x9-inch baking pan.

Bake in a preheated 350°F oven 50-55 minutes or until toothpick inserted in center comes out clean. Remove from oven; set aside.

In medium saucepan over medium heat, combine butter and brown sugar; bring to a boil, stirring constantly. Stir in pecans; pour over cake. Refrigerate several hours or until completely cooled.

In medium bowl, combine whipped topping, cream cheese, caramel topping and remaining 2 tablespoons liqueur; using an electric mixer on medium speed, mix until well combined. Spread over cake. Drizzle with additional caramel topping, if desired.

Sign up for Email

Email savings right to your inbox!