This Southern Pecan Praline Cake Recipe is a delicious, decadent recipe that will delight those who love pralines and pecans.
It is easy to make and freezes well. I’ve made several batches ahead of time for various occasions. They are stored in the freezer to keep them fresh.
This dessert can be taken to church potlucks or other events. It will keep for up to a week if it is kept in the refrigerator.
This recipe starts with a box butter-pecan cake mix. You baking purists are probably rolling your eyes at me because I use a mix.
PREP TIME: 15 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hr
SERVINGS: 15 servings
INGREDIENTS
Cake 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 roasted and chopped
Cake Topping Ingredients:
1 14 oz can sweetened condensed milk
2 tablespoon unsalted butter
½ cup pecans roasted and chopped
INSTRUCTIONS
Preheat the oven to 350 degrees F. and spray a 9×13 baking dish with non-stick baking spray.
Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a handheld or your stand mixer and mix well to combine everything. Add the pecans 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 Instructions
To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
