Before we get into this golden, buttery wonder — let me say thank you for being here! If you love Southern desserts that are rich, moist, and full of soul-soothing flavor, you’re in for a real treat. This Southern Pecan Praline Cake is one of those easy yet crowd-wowing recipes that turns a box mix into a full-blown showstopper.
You get all the goodness of a fluffy yellow cake, the crunch of toasted pecans, and a creamy praline topping that drizzles into every nook and cranny. It’s sweet, nutty, buttery — and completely irresistible.
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🥰 Why You’ll Love This Cake
- Shortcut-friendly: Starts with a cake mix and canned frosting!
- Perfectly indulgent: A praline topping that melts into the cake? Yes please.
- Nutty, sweet, buttery: Like a praline candy in cake form.
- Great for gatherings: Potlucks, holidays, and “just because” moments.
🧁 What It Tastes Like
This cake is rich and moist with a buttery crumb, packed with warm Southern flavor. The coconut-pecan frosting adds texture and gooey decadence, while the homemade praline topping infuses each slice with caramelized pecan goodness.
It’s like a mash-up of pecan pie, butter cake, and praline candy — all in one bite. 🍰
🛒 Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 container coconut pecan frosting
- ⅔ cup vegetable oil
- 1 cup water
- 4 large eggs
- ½ cup finely chopped pecans
For the Praline Topping:
- 2 tbsp unsalted butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup chopped pecans
🧰 Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- 9x13 inch baking pan (or Bundt pan if you want to go fancy)
- Small saucepan for praline topping
- Cooling rack
🔄 Ingredient Notes & Additions
- Make it nut-free? Swap the pecans for shredded coconut or skip them entirely.
- Use a Bundt pan for a more formal presentation — just be sure to grease it well.
- Add some spice: A pinch of cinnamon or nutmeg goes beautifully with the praline topping.
- Extra praline love: Double the topping and drizzle half over each slice!
👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Set oven to 350°F (175°C). Grease a 9x13-inch pan or a Bundt pan generously.
2. Mix the Cake Batter
In a large bowl, combine:
- Yellow cake mix
- Coconut pecan frosting
- Oil
- Water
- Eggs
- Chopped pecans
Mix until just combined — don't overbeat.
3. Bake
Pour the batter into your prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before inverting (if using a Bundt) or before topping.
4. Make the Praline Topping
In a small saucepan over medium heat, melt:
- 2 tbsp butter
- Add sweetened condensed milk and chopped pecans
- Stir continuously for 5–7 minutes until thick and golden
5. Pour the Magic
While the cake is still warm, poke holes with a skewer or fork and pour the praline topping slowly over the cake. Let it soak in!
🍽 How to Serve It
- Warm with a scoop of vanilla ice cream (HEAVEN)
- With coffee or sweet tea
- Cold from the fridge the next day (so fudgy!)
- At your next potluck — guaranteed to be the first thing gone
💡 Tips for Cake Success
- Don’t overmix the batter — you want it light and tender.
- Let the praline topping cool slightly before pouring — it thickens just enough to coat the cake without being runny.
- Make it ahead — this cake is even better the next day!
🧊 Storage Instructions
- Room temperature: Covered, up to 3 days
- Refrigerated: Up to 5 days (great cold!)
- Freeze: Wrap individual slices and freeze for up to 2 months. Thaw at room temp.
❓ Frequently Asked Questions
Can I use a different frosting?
Yes! The coconut pecan frosting adds texture, but you can use vanilla or buttercream if you prefer.
What if I don’t have condensed milk?
No problem! Mix 1 cup of heavy cream with ⅓ cup brown sugar and simmer until thickened for a similar effect.
Can I make it gluten-free?
Use a gluten-free yellow cake mix and double-check your frosting and toppings.
✨ In Summary
This Southern Pecan Praline Cake is the kind of dessert that makes people say, “Can I get that recipe?” It’s old-fashioned comfort with a shortcut twist — the perfect blend of sweet, nutty, gooey, and golden. Whether you’re making it for a gathering or sneaking a slice just for you, this cake delivers every single time.
🍰 More Southern Dessert Gems
- Pecan Cheesecake Pie
- Butter Pecan Praline Poke Cake
- Grandma’s Cinnamon Sugar Bread
- Caramel Cream Cheese Bread
📸 Let’s See Your Cakes!
If you try this Pecan Praline Cake, I’d LOVE to see it!
📍Tag your photos on Pinterest or Instagram @sweetonhomebaking and leave a comment below telling me how it went. Sharing is caring — especially when it’s cake. 💛
📊 Nutrition Info (Per Slice)
- Calories: ~380
- Fat: 20g
- Sugar: 35g
- Carbs: 45g
- Protein: 5g
Sweet, easy, and Southern to the core — this cake will have you licking the plate.
Southern Pecan Praline Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan or a Bundt pan generously.
- In a large bowl, combine the yellow cake mix, coconut pecan frosting, vegetable oil, water, eggs, and finely chopped pecans.
- Mix until just combined — don't overbeat.
- Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before inverting (if using a Bundt) or before topping.
- In a small saucepan over medium heat, melt the butter.
- Add the sweetened condensed milk and chopped pecans.
- Stir continuously for 5-7 minutes until thick and golden.
- While the cake is still warm, poke holes with a skewer or fork and pour the praline topping slowly over the cake. Let it soak in!
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