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Bring the comforting taste of the South to your table with this easy-to-make Southern Pecan Praline Cake. This buttery and flavorful cake is topped with a creamy praline glaze, adding sweetness and crunch with every bite.
INGREDIENTS- Butter Pecan Cake Mix: 15.25 oz box, for a flavorful cake base
- Coconut Pecan Frosting: 15 oz tub, to enhance the cake’s richness
- Eggs: 4 large, for structure and moisture
- Vegetable or Coconut Oil: ¾ cup, to add moisture
- Water: 1 cup, to bind the ingredients
- Roasted Pecans: ½ cup, chopped, for added crunch
- Sweetened Condensed Milk: 14 oz can, for the praline topping
- Unsalted Butter: 2 tbsp, melted for the topping
- Roasted Pecans: ½ cup, chopped for the topping
- Step 1:
- Preheat oven to 350°F and spray a 9x13-inch baking dish with non-stick spray.
- Step 2:
- In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and water. Stir until well combined.
- Step 3:
- Mix in the roasted chopped pecans, then pour the batter into the prepared baking dish.
- Step 4:
- Bake for 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Step 5:
- To prepare the praline topping, melt the butter in a saucepan over medium heat. Stir in the sweetened condensed milk and chopped roasted pecans.
- Step 6:
- Pour the praline topping evenly over the cooled cake before serving.
- Serve at room temperature for the best flavor and texture.
- Store leftovers in an airtight container at room temperature or refrigerate for up to 4 days.
- Reheat slices in the microwave for a few seconds if desired.
- To add a deeper flavor, use toasted pecans.
- The praline topping can be made ahead and stored separately.
Tips from Well-Known Chefs
- Chef Bailey recommends adding a pinch of sea salt to the praline topping for contrast.
- Chef Martinez suggests serving with a dollop of whipped cream or a scoop of vanilla ice cream.
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