Mini Red Velvet Caramel Pecan Cake Jars are more than just a dessert; they are an invitation to pure indulgence, perfectly encapsulated for your enjoyment. Imagine layers of moist, ruby-hued red velvet cake, generously swirled with luscious caramel, and topped with crunchy, toasted pecans, all crowned with a decadent cream cheese frosting. From its humble origins as a ‘devil’s food’ cake, where the vibrant red hue often emerged from a fascinating chemical reaction between cocoa and buttermilk, red velvet has evolved into an iconic classic, particularly cherished in Southern American cuisine. This delightful confection takes that beloved tradition and elevates it with the addition of rich caramel and earthy pecans, creating a symphony of flavors and textures in every spoonful.
Why You’ll Fall in Love with These Cake Jars
There’s an undeniable charm to these individual treats, making them an instant favorite. People adore this dish not only for its stunning visual appeal but also for the incredible interplay of tastes: the subtle cocoa tang of the cake, the sweet, buttery notes of the caramel, the satisfying crunch of pecans, and the creamy, slightly tart finish of the cream cheese frosting. The ingenious jar presentation offers unparalleled convenience – perfect for elegant party favors, charming gifts, or simply a perfectly portioned, portable delight for yourself. Preparing these Mini Red Velvet Caramel Pecan Cake Jars allows you to experience gourmet dessert without the fuss of slicing and serving, ensuring every bite is a memorable one.
Ingredients:
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For the Red Velvet Cake Layers:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder (natural, not Dutch-processed)
- 1 ½ cups (300g) granulated sugar
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-2 ounces (30-60ml) red food coloring (liquid or gel, depending on desired intensity)
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For the Cream Cheese Frosting:
- 12 ounces (340g) cream cheese, softened to room temperature
- 1 stick (½ cup/113g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
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For the Homemade Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- 2 tablespoons (28g) unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
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For the Candied Pecan Crunch:
- 1 ½ cups (170g) pecan halves, roughly chopped
- ¼ cup (50g) granulated sugar
- 2 tablespoons (28g) unsalted butter
- Pinch of salt
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For Assembly:
- 8-10 half-pint (8oz/240ml) mason jars or similar small glass jars
Preparation of the Red Velvet Cake Layers
Mixing the Dry Ingredients:
My journey to creating these delightful Mini Red Velvet Caramel Pecan Cake Jars always begins with the heart of any red velvet dessert: the cake itself. First things first, grab a large bowl and let’s sift together all the dry ingredients. You’ll want to combine your 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of unsweetened cocoa powder. Sifting is truly a non-negotiable step here; it ensures there are no lumps and that all ingredients are perfectly aerated and combined, which contributes to that wonderfully light and tender cake crumb we’re aiming for. Once sifted, just set this bowl aside for a moment.
Creaming the Wet Ingredients:
In a separate, even larger mixing bowl, ideally the bowl of your stand mixer fitted with the paddle attachment, or with a hand mixer, we’ll start on the wet components. Begin by creaming together the 1 ½ cups of granulated sugar and the 1 cup of softened unsalted butter. It’s crucial that your butter is truly at room temperature – not melted, but soft enough that your finger leaves a slight indentation when pressed. This ensures it creams beautifully with the sugar, creating a light and fluffy base. You want to beat this mixture on medium-high speed for about 3-5 minutes, until it’s light in color and incredibly fluffy. This process incorporates air, which is vital for the cake’s texture.
Next, you’ll add the two large eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in the 1 teaspoon of vanilla extract and, of course, the vibrant red food coloring. The amount of food coloring can vary; I typically use about 1 ounce (two small bottles of liquid food coloring) for a classic deep red, but if you prefer a more subtle hue or are using a highly concentrated gel, adjust accordingly. Mix until the color is evenly distributed throughout the butter and sugar mixture. It’s always so satisfying to see that beautiful red develop!
Alternating Dry and Wet:
Now, we’re going to bring it all together. In a separate small bowl or measuring cup, gently whisk together the 1 cup of buttermilk and the 1 tablespoon of white vinegar. The vinegar reacting with the baking soda in the dry mixture and the buttermilk is what gives red velvet its characteristic tender crumb and slight tang, beyond just the color. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. I usually start and end with the dry ingredients. So, add about a third of the dry mixture, mix until just combined, then half of the buttermilk mixture, mix again, then another third of the dry, the remaining buttermilk, and finally the last third of the dry. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense cake. Mix only until no streaks of flour remain.
Baking the Cake Layers:
Preheat your oven to 350°F (175°C). Prepare your baking pans. For these Mini Red Velvet Caramel Pecan Cake Jars, I find it easiest to bake the cake in two 8-inch round cake pans or even a 9×13-inch rectangular pan, and then crumble it. Grease and flour your chosen pan(s), or line with parchment paper. Divide the batter evenly between the prepared pans. Bake for approximately 25-30 minutes for round pans, or 30-35 minutes for a 9×13-inch pan, or until a wooden skewer or toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your pans, so keep an eye on them. The cake should spring back lightly when gently pressed.
Cooling the Cake:
Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly before you attempt to invert them. After this initial cooling, carefully invert the cakes onto the wire rack to cool completely. It’s incredibly important that the cake is entirely cool before you proceed to crumble it for the jars, or it will make your frosting melt and cause a messy disaster. Patience is a virtue in baking, especially when preparing components for layered desserts like these!
Cream Cheese Frosting
Preparing the Frosting:
While your beautiful red velvet cake is cooling, let’s whip up that luscious cream cheese frosting. This frosting is the perfect creamy counterpoint to the rich cake and caramel in our Mini Red Velvet Caramel Pecan Cake Jars. In the bowl of your stand mixer, fitted with the paddle attachment, or using a hand mixer, combine the 12 ounces of softened cream cheese and the 1 stick (½ cup) of softened unsalted butter. Again, room temperature is key here! Beat them together on medium speed for about 3-4 minutes, until the mixture is incredibly smooth, light, and fluffy. You don’t want any lumps of cream cheese, so take your time with this step and scrape down the sides of the bowl often.
Next, gradually add the 4 cups of sifted powdered sugar. I always add it about a cup at a time, mixing on low speed to avoid a sugar cloud eruption in your kitchen, then increasing the speed to medium. Beat until all the sugar is incorporated and the frosting is smooth. Finally, stir in the 1 teaspoon of vanilla extract and a pinch of salt. The salt really helps to balance the sweetness and brings out the creamy, tangy flavor of the cream cheese. Beat for another minute or so on medium-high speed until the frosting is light, airy, and spreadable. If it seems too thick, you can add a tiny splash of milk or cream (about ½ teaspoon at a time) to reach your desired consistency. If it’s too thin, a bit more sifted powdered sugar will do the trick. Scrape down the bowl one last time and give it a final whisk to ensure everything is perfectly combined and ready. Set aside, or cover and refrigerate if you’re not assembling immediately (bring back to room temperature for easier piping).
Homemade Caramel Sauce
Crafting the Caramel:
Now for the star of the show, alongside the red velvet: the homemade caramel sauce, which truly elevates these Mini Red Velvet Caramel Pecan Cake Jars. While you can use store-bought, making your own is surprisingly simple and yields a far superior flavor and texture. In a heavy-bottomed saucepan (this is important to prevent scorching!), combine the 1 cup of granulated sugar and ¼ cup of water. Stir briefly just to moisten all the sugar. Place the saucepan over medium heat.
Here’s where you need to pay close attention and exercise patience: Do not stir the sugar mixture once it starts to boil. Stirring can cause the sugar to crystallize, resulting in a grainy caramel. Instead, you can gently swirl the pan occasionally to ensure even cooking. Watch the sugar mixture intently. It will first boil, then clear, and then gradually start to turn amber around the edges. As it continues to cook, the amber color will deepen and spread towards the center. You want to cook it until it reaches a rich, deep amber color—think the color of a copper penny, or slightly darker, but be careful not to let it burn, as burned sugar is very bitter. This usually takes about 8-12 minutes.
As soon as it reaches that perfect amber, immediately remove the pan from the heat. Carefully and slowly pour in the ½ cup of warm heavy cream. Be extremely cautious here, as the mixture will bubble up vigorously and release a lot of steam! It’s a dramatic reaction, so stand back a bit. Whisk constantly as you pour the cream to ensure it incorporates smoothly. The caramel will seize up initially, forming a hard lump, but keep whisking gently. Return the saucepan to low heat if needed, and continue whisking until the caramel lump completely dissolves and you have a smooth, homogeneous sauce. Remove from heat and stir in the 2 tablespoons of softened unsalted butter, ½ teaspoon of vanilla extract, and ¼ teaspoon of sea salt. Stir until the butter is fully melted and incorporated. The salt really enhances the flavor profile of the caramel, giving it a gourmet touch.
Pour the warm caramel sauce into a heatproof jar or bowl and let it cool completely. As it cools, it will thicken significantly, becoming that perfect gooey consistency we need for layering. If it becomes too thick upon cooling, you can gently warm it in a microwave safe bowl for 10-15 seconds at a time, stirring between, until it’s pourable again. This caramel sauce is pure liquid gold!
Candied Pecan Crunch
Preparing the Pecans:
To add a fantastic textural contrast and nutty flavor to our Mini Red Velvet Caramel Pecan Cake Jars, we’re going to make a quick candied pecan crunch. These add a delightful chew and a slight sugary crispness that complements the soft cake and creamy frosting beautifully. First, we need to toast the pecans. Place the 1 ½ cups of roughly chopped pecan halves in a dry skillet over medium-low heat. Toast them for about 5-7 minutes, stirring frequently, until they are fragrant and lightly golden. Keep a close eye on them, as nuts can go from perfectly toasted to burnt very quickly!
Once toasted, remove the skillet from the heat. Add the ¼ cup of granulated sugar, 2 tablespoons of unsalted butter, and a pinch of salt to the warm skillet with the pecans. Return the skillet to medium-low heat. Stir constantly for 3-5 minutes, until the sugar melts and coats the pecans and the butter is fully incorporated. The mixture will look a bit syrupy at first, then as the sugar caramelizes slightly, it will cling to the pecans. Immediately transfer the candied pecans onto a piece of parchment paper or a silicone baking mat spread out on a baking sheet. Spread them out into a single layer to prevent them from clumping together too much. Let them cool completely. As they cool, they will become wonderfully crunchy. Once completely cool, you can break apart any larger clusters. These little gems are addictive on their own!
Assembling Your Mini Red Velvet Caramel Pecan Cake Jars
Layering the Jars:
This is where all our hard work comes together to create the stunning and delicious Mini Red Velvet Caramel Pecan Cake Jars! Make sure your cake is completely cool, your frosting is at a good piping consistency, your caramel is cooled and pourable, and your pecans are crunchy.
First, take your cooled red velvet cake layers. Using your hands, gently crumble the cake into fine, moist crumbs. You can also use a fork, but I find my hands give me better control for that perfect crumbly texture. You want enough to create distinct layers, but not too fine that it turns to powder. The goal is to have about 4-5 cups of cake crumbs.
Now, let’s start layering! Grab your half-pint mason jars. I recommend using a piping bag fitted with a round tip for the frosting; it makes for much neater layers and a cleaner jar, but you can certainly spoon it in carefully if you don’t have one. For the caramel, if it’s too thick, gently warm it until it’s pourable again, then you can use a small squeeze bottle or spoon.
- Cake Layer 1: Start by spooning about ¼ cup of red velvet cake crumbs into the bottom of each jar. Gently press them down with the back of a spoon or your fingers to create a relatively even layer.
- Frosting Layer 1: Pipe or spoon a layer of cream cheese frosting over the cake crumbs. You want about 2-3 tablespoons, creating a layer roughly ¼ to ½ inch thick. Try to spread it to the edges of the jar for a clean look.
- Caramel Drizzle Layer 1: Drizzle about 1-2 tablespoons of the homemade caramel sauce over the frosting. Let it naturally spread a little. This will seep into the cake crumbs and frosting, creating pockets of gooey goodness.
- Pecan Crunch Layer 1: Sprinkle about 1 tablespoon of your candied pecan crunch over the caramel. This adds a crucial texture and nutty flavor to each bite of your Mini Red Velvet Caramel Pecan Cake Jars.
- Repeat Layers: Now, repeat the layers: another ¼ cup of cake crumbs, followed by a layer of cream cheese frosting, another drizzle of caramel sauce, and a final sprinkle of candied pecans. Depending on the size of your jars, you might get two full sets of these layers, or slightly more/less. My goal is usually two full layers of each component.
Finishing Touches:
For the top of each jar, I like to create a visually appealing finish. After your final pecan layer, you can do a decorative swirl of frosting using a star tip, or simply leave it as a flat layer of frosting with an extra generous drizzle of caramel and a sprinkle of pecans. This makes them look incredibly inviting and ready for gifting or enjoying immediately. Ensure there’s a little room at the top if you plan to put lids on them for transport or storage.
These Mini Red Velvet Caramel Pecan Cake Jars are best enjoyed after they’ve had a little time for the flavors to meld, ideally chilling in the refrigerator for at least an hour. This allows the cake to absorb some of the moisture from the frosting and caramel, making it even more tender. They are a true showstopper, perfect for parties, picnics, or as thoughtful homemade gifts. Enjoy every indulgent spoonful!
Conclusion:
Well, my friends, we’ve reached the sweet finale of our culinary journey, and I genuinely hope you’re feeling as excited as I am about the prospect of creating these delightful treats. If there’s one recipe I could implore you to try, one that consistently brings smiles and “oohs” and “aahs,” it’s this one for our magnificent Mini Red Velvet Caramel Pecan Cake Jars. What makes them so utterly irresistible, you ask? It’s the perfect harmony of textures and flavors – the velvety crumb of the red velvet cake, the rich, buttery sweetness of the homemade caramel, the satisfying crunch of toasted pecans, all beautifully layered with a luscious cream cheese frosting. Each spoonful is a symphony, a miniature celebration that’s far greater than the sum of its parts. I promise you, they are more than just a dessert; they are an experience, a little moment of pure bliss contained within a charming jar.
I’ve personally witnessed these jars disappear faster than hotcakes at every gathering, from casual backyard barbecues to elegant holiday brunches. They aren’t just delicious; they’re incredibly practical. The individual portioning means no messy slicing, no balancing acts with plates, and absolutely no waste. Plus, their grab-and-go nature makes them ideal for packing in lunchboxes, gifting to appreciative neighbors, or simply having a convenient, indulgent treat waiting for you in the fridge after a long day. The portability is a game-changer, allowing you to bring a touch of gourmet elegance wherever you go, ensuring that everyone can enjoy a perfectly portioned slice of heaven.
Serving Suggestions & Creative Twists for Your Cake Jars
Now that you’re convinced of their brilliance, let’s talk about how to make these even more spectacular, or how to adapt them to your unique taste. While they are absolutely divine served chilled straight from the refrigerator, I also love letting them sit at room temperature for about 15-20 minutes before serving. This allows the cake to become even softer and the caramel to become wonderfully gooey, enhancing that melt-in-your-mouth sensation. Imagine serving these alongside a hot cup of coffee or a glass of chilled milk – a truly classic pairing. For a fancier touch, a dollop of fresh whipped cream or a few chocolate shavings on top just before serving can elevate their presentation even further, making them look professionally crafted.
But don’t stop there! The beauty of these cake jars lies in their versatility, inviting you to put your own creative spin on them. Feeling adventurous? Here are some ideas:
- Nutty Alternatives: While pecans are glorious, feel free to experiment with other nuts. Toasted walnuts or candied almonds would be fantastic, adding a different nuance to the crunch. If you’re catering to a nut-free crowd, simply omit them or replace them with mini chocolate chips or crushed pretzels for a salty-sweet crunch.
- Caramel Creations: Our homemade caramel is a star, but don’t shy away from experimenting. A salted caramel layer would be absolutely divine, offering a lovely counterpoint to the sweet cake. You could even swap out a layer of caramel for a rich chocolate ganache or a berry compote for a fruitier twist.
- Frosting Fantasies: While classic cream cheese frosting is always a winner with red velvet, consider variations. A vanilla bean buttercream would offer a lighter, sweeter profile, or for the ultimate chocolate lover, a chocolate cream cheese frosting would take these over the top.
- Seasonal Swaps: Think about the time of year! For autumn, a hint of cinnamon or pumpkin spice in the cake batter, or a dash of maple extract in the caramel, would be incredible. During the holidays, a sprinkle of crushed candy canes on top of the frosting would add a festive touch.
- Alternative Presentations: No jars? No problem! You can easily adapt this recipe to create stunning trifles in a large glass bowl, or even layer the components in elegant dessert glasses for an equally impressive presentation. You could also bake the red velvet cake as cupcakes, core them, and fill them with the caramel pecan mixture, then top with frosting for a different handheld treat.
Don’t Just Bake It, Share It!
Ultimately, my biggest hope is that this recipe inspires you to step into your kitchen and create something truly special. There’s a unique joy in baking, a sense of accomplishment that comes from transforming simple ingredients into something extraordinary. These Mini Red Velvet Caramel Pecan Cake Jars are not just desserts; they are edible gifts, conversation starters, and pure comfort in a jar. I’m confident that once you take that first bite, you’ll understand exactly why I’m so enthusiastic about them.
So, please, dive in! Gather your ingredients, put on some music, and enjoy the process. And when you’ve whipped up your own batch of these beauties, I would absolutely love to hear about it! What did you think? Did you try any of the variations? Did they impress your guests? Please share your photos, your tips, and your experiences in the comments section below or tag me on social media. Your culinary adventures truly make my day, and there’s nothing I love more than seeing your successes and hearing your stories. Happy baking, my dear readers, and prepare for a truly unforgettable dessert experience!
Mini Red Velvet Caramel Pecan Cake Jars
Layers of moist, ruby-hued red velvet cake, luscious caramel, crunchy toasted pecans, and decadent cream cheese frosting, perfectly encapsulated in mini jars. This delightful confection takes beloved tradition and elevates it with rich caramel and earthy pecans, creating a symphony of flavors and textures in every spoonful.
Ingredients
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2 ½ cups (300g) all-purpose flour, sifted
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1 teaspoon baking soda
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1 teaspoon salt
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2 tablespoons (10g) unsweetened cocoa powder
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1 ½ cups (300g) granulated sugar
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1 cup (226g) unsalted butter, softened
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2 large eggs, at room temperature
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1 cup (240ml) buttermilk, at room temperature
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1 tablespoon white vinegar
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1 teaspoon vanilla extract
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1-2 ounces (30-60ml) red food coloring
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12 ounces (340g) cream cheese, softened
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1 stick (½ cup/113g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
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1 cup (200g) granulated sugar
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¼ cup (60ml) water
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½ cup (120ml) heavy cream, warmed
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2 tablespoons (28g) unsalted butter, softened
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½ teaspoon vanilla extract
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¼ teaspoon sea salt
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1 ½ cups (170g) pecan halves, roughly chopped
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¼ cup (50g) granulated sugar
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2 tablespoons (28g) unsalted butter
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Pinch of salt
Instructions
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Step 1
Sift together flour, baking soda, salt, and cocoa. In a separate bowl, cream 1 ½ cups sugar and 1 cup butter until fluffy. Beat in eggs one at a time, then vanilla and food coloring. Whisk buttermilk with vinegar. Gradually add dry ingredients to wet, alternating with buttermilk, mixing until just combined. Pour into greased 8-inch round or 9×13-inch pans. Bake at 350°F (175°C) for 25-35 minutes until a toothpick comes out clean. Cool completely on a wire rack, then crumble. -
Step 2
Beat softened cream cheese and 1 stick butter until smooth and fluffy. Gradually add 4 cups sifted powdered sugar, then 1 teaspoon vanilla and a pinch of salt. Beat until light and airy. -
Step 3
Combine 1 cup sugar and ¼ cup water in a heavy saucepan. Cook over medium heat without stirring (swirl occasionally) until deep amber. Remove from heat; carefully pour in ½ cup warm heavy cream, whisking constantly until smooth. Stir in 2 tablespoons butter, ½ teaspoon vanilla, and ¼ teaspoon sea salt. Cool completely; it will thicken. -
Step 4
Toast 1 ½ cups chopped pecans in a dry skillet over medium-low heat for 5-7 minutes. Add ¼ cup sugar, 2 tablespoons butter, and a pinch of salt. Stir constantly over medium-low heat for 3-5 minutes until sugar melts and coats pecans. Spread on parchment paper to cool completely and become crunchy. Break apart any clusters. -
Step 5
In each 8-10 half-pint jar, layer: ¼ cup crumbled red velvet cake, 2-3 tablespoons cream cheese frosting, 1-2 tablespoons caramel sauce, and 1 tablespoon candied pecans. Repeat layers. Finish with a decorative frosting swirl, extra caramel, and pecans. Chill jars for at least 1 hour before serving to allow flavors to meld.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
