Introduction

Southern Pecan Praline Cake is a rich and moist dessert that combines the sweet flavors of butter pecan cake with a luscious pecan praline topping. This easy-to-make treat is perfect for special occasions or any time you want a comforting, nutty cake.

A close-up view of a single square piece of light brown cake on a white plate with a brown decorative rim. The cake is topped with creamy, pale yellow sauce that is being poured from a glass container by a woman's hand, and the sauce is thick and smooth, slowly dripping down the sides of the cake. On top and around the cake, there are roughly chopped dark brown pecans, adding texture and contrast. Some sauce pools around the base of the cake on the plate, with whole pecans scattered nearby. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz box butter pecan cake mix
15 oz tub coconut pecan frosting
4 large eggs
¾ cup vegetable or coconut oil
1 cup water
½ cup roasted pecans, chopped
1 14 oz can sweetened condensed milk
2 tablespoons unsalted butter
½ cup roasted pecans, chopped (for topping)

Instructions

Step 1: Preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick baking spray.
Step 2: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and water. Mix thoroughly using a handheld or stand mixer.
Step 3: Stir in the chopped roasted pecans until evenly distributed.
Step 4: Pour the batter into the prepared baking dish, spreading it evenly.
Step 5: Bake for about 40 minutes, or until the cake is golden brown on top and pulls away slightly from the sides of the pan. Transfer to a wire rack to cool completely.
Step 6: To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth.
Step 7: Add the chopped pecans to the topping mixture and stir well.
Step 8: Once the cake has completely cooled, pour the praline topping evenly over the surface.
Step 9: Serve and enjoy your Southern Pecan Praline Cake!

Tips & Variations

For best results, roast your own pecans by spreading them in a single layer on a baking sheet and baking at 350 degrees F for 10 minutes, or 5 minutes if chopped. Watch closely to prevent burning.
If baking ahead, store the cake in a disposable aluminum pan for easy freezing. Add the praline topping only before serving to keep it fresh.
Substitute coconut oil for vegetable oil to enhance the coconut flavor in the cake.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.

Storage

Store the cake covered in the refrigerator for up to one week. For longer storage, wrap the cake tightly in foil and place it in a large ziplock bag before freezing for up to two months. When ready to serve, thaw in the refrigerator and add the praline topping just before serving.

How to Serve

A square piece of cake with two layers is shown, with a light brown, moist sponge base and a thick layer of creamy, pale yellow sauce poured over the top. The sauce flows down the sides and pools on a white plate with a brown patterned rim. The top layer is covered with whole and broken pecans scattered all over, giving a crunchy texture. More pecans are placed on the plate around the cake. A spoon is held above the cake with thick sauce and pecans dripping down onto it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can try other nut-flavored or butter-flavored cake mixes, but the classic butter pecan mix pairs best with the coconut pecan frosting and praline topping.

How do I know when the cake is done baking?

The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Also, the cake should start to pull away from the edges of the pan.