Pecan Praline Cake (Print)
Creamy caramel-filled pecan cake topped with praline crunch and fluffy whipped cream. Great for gatherings or celebrations.
# Ingredients:
→ Cake
01 -
1 cup water
02 -
1 box butter pecan cake mix
03 -
1/2 cup sour cream
04 -
3 large eggs
05 -
1/2 cup vegetable oil
→ Caramel Filling
06 -
1/2 cup sweetened condensed milk
07 -
1 cup caramel sauce
→ Topping
08 -
1/2 cup crushed pralines (optional)
09 -
1/4 cup powdered sugar
10 -
1 cup heavy whipping cream
11 -
1 teaspoon vanilla extract
12 -
1 cup chopped pecans, toasted
# Steps:
01 -
Turn your oven to 350°F. Mix the cake mix with eggs, sour cream, water, and oil. Keep mixing for 2 minutes. Grease a 9x13 pan, pour it in, and bake for 25-30 minutes.
02 -
Stir together the caramel and condensed milk. While the cake is still warm, poke some holes into it and pour this mixture over everything.
03 -
Whip heavy cream, vanilla, and powdered sugar until it’s nice and fluffy with peaks that hold their shape.
04 -
When the cake is completely cool, cover it with whipped cream. Scatter the toasted pecans and crushed pralines on top.
05 -
Put the cake in the fridge for at least an hour before you eat it.
# Notes:
01 -
Add some caramel drizzle on top when serving for extra flavor.
02 -
You can swap whipped cream with store-bought if you want.