Southern Pecan Praline Cake
A delightful dessert that combines the rich flavors of butter pecan cake with a sweet praline topping, perfect for special occasions or family gatherings.
Ingredients
For the Cake
- 15.25 oz box butter pecan cake mix
- 15 oz tub coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or coconut oil
- 1 cup water
- 1/2 cup roasted pecans, chopped
For the Pecan Praline Topping
- 1 can (14 oz) sweetened condensed milk
- 2 Tbsp unsalted butter
- 1/2 cup pecans, chopped
Instructions
Cake Preparation
- Preheat the oven to 350 degrees F and spray a 9×13 baking dish with non-stick baking spray.
- In a large mixing bowl, combine the cake mix, coconut frosting, eggs, oil, and water. Use a handheld mixer or a stand mixer and mix well to combine everything.
- Add the chopped pecans to the batter and mix again.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
Pecan Praline Topping Preparation
- In a saucepan, combine the sweetened condensed milk and unsalted butter. Heat over medium heat, stirring until the butter melts and the mixture is well combined.
- Remove from heat and stir in the chopped pecans.
Serving
- Once the cake has cooled, pour the pecan praline topping over the cake. Slice the cake into squares and serve warm or at room temperature.
- It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze the unfrosted cake for up to 3 months. Allow to thaw in the refrigerator before serving. Make sure to mix the batter well to avoid lumps. Allow the cake to cool completely before adding the topping to ensure it sticks properly. Feel free to sprinkle extra chopped pecans on top for added texture and flavor.