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–+ servings

Southern Pecan Praline Cake

A rich and moist cake with a buttery crumb, topped with a creamy praline sauce and crunchy pecans, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix Any brand will do.
  • 1 container coconut pecan frosting
  • ⅔ cup vegetable oil Can substitute with another neutral oil.
  • 1 cup water
  • 4 large eggs
  • ½ cup finely chopped pecans Can also use walnuts.
For the Praline Topping
  • 2 tbsp unsalted butter Can substitute with salted butter.
  • 1 can sweetened condensed milk (14 oz)
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan or a Bundt pan generously.
  2. In a large bowl, combine the yellow cake mix, coconut pecan frosting, vegetable oil, water, eggs, and finely chopped pecans.
  3. Mix until just combined — don't overbeat.
Baking
  1. Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 15 minutes before inverting (if using a Bundt) or before topping.
Making the Praline Topping
  1. In a small saucepan over medium heat, melt the butter.
  2. Add the sweetened condensed milk and chopped pecans.
  3. Stir continuously for 5-7 minutes until thick and golden.
Finishing Touch
  1. 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!

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gSugar: 35g

Notes

For a nut-free version, substitute pecans with shredded coconut or skip them entirely. This cake is even better the next day.

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