There’s just something about this time of year that makes me a bit caramel crazy. I want to put it in and on everything I bake! So, as you can imagine, this caramel-drenched cake makes me positively giddy.

Plus, look at all of those pecans! Yep. Giddy.

Before we go any further, I will say that this cake is a bit more involved than most of the desserts I make. Making something a bit more elaborate every once in a while is fun. 

More often than that, maybe not so much. Not that any part of making this cake is difficult. It just takes a little while and will create a lot of dirty bowls.

So, a little bit of time and a few dirty bowls later, you’ll have this gorgeous cake. We’re talking two layers of nutty cake with a caramel mousse filling. And, all of that is topped off with a caramel sauce and some toasted pecans. Oh. My. Word.

This thing is gooey and messy and just plain delicious.

If you can bear to wait, this cake will serve up a bit more neatly if you refrigerate it for a bit. I got a bit impatient with it and sliced into it before the mousse layer could set completely. Honestly, if you cut slices of this and they fall apart and resemble more of a trifle than a cake, it’s so good no one will care.