Description
Praline pecan cake brings Southern charm to dessert tables with its rich, caramelized nutty layers. Moist crumb and creamy frosting invite sweet indulgence, making you crave another slice of this irresistible Southern classic.
Ingredients
Scale
Cake Base:
- 1 box butter pecan cake mix (15.25 ounces / 432 grams)
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
Frosting and Topping:
- 1 can coconut pecan frosting (15.5 ounces / 440 grams)
- 1/2 cup chopped pecans, toasted
- 1/2 cup chopped pecans for sauce
Sauce and Butter:
- 1 can sweetened condensed milk (14 ounces / 397 grams)
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 350°F and thoroughly coat a 9×13-inch baking dish with non-stick spray or butter.
- In a large mixing bowl, combine cake mix, frosting, eggs, oil, and milk, whisking until the mixture achieves a silky, uniform consistency.
- Gently fold chopped pecans into the batter, ensuring even distribution throughout.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Once removed from the oven, allow the cake to cool slightly, then use the handle of a wooden spoon to create systematic punctures across the surface.
- For the praline sauce, combine condensed milk and butter in a saucepan, heating and stirring until smooth and integrated.
- Incorporate toasted pecans and vanilla extract into the warm sauce, stirring continuously to prevent scorching.
- Carefully drizzle the hot praline sauce over the warm cake, ensuring complete and even coverage.
- Garnish the top with additional toasted pecans for extra crunch and visual appeal.
- Let the cake cool completely before serving to allow the sauce to set and flavors to meld.
Notes
- Swap cake mix for gluten-free version to accommodate dietary restrictions and ensure everyone can enjoy this delectable dessert.
- Toast pecans before adding to batter and sauce to enhance their nutty flavor and add extra crunch to the cake.
- Create a lighter version by using Greek yogurt instead of oil and reducing the amount of condensed milk in the sauce.
- Use a skewer or chopstick for more uniform holes when poking the warm cake, allowing the sauce to penetrate evenly and create a more consistent texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg