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Get a taste of Southern comfort at home with this simple Pecan Praline Cake. This rich, moist cake comes with a sweet, nutty glaze on top that gives you crunchy goodness in every mouthful.
INGREDIENTS- Box of Butter Pecan Cake Mix: 15.25 oz, creates the base flavor
- Tub of Coconut Pecan Frosting: 15 oz, adds extra richness
- Large Eggs: 4, helps cake hold together
- Vegetable or Coconut Oil: ¾ cup, keeps everything moist
- Water: 1 cup, mixes everything together
- Chopped Roasted Pecans: ½ cup, for texture in the cake
- Can of Sweetened Condensed Milk: 14 oz, makes the topping gooey
- Melted Unsalted Butter: 2 tbsp, for the topping
- Chopped Roasted Pecans: ½ cup, sprinkled on top
- Step 1:
- Warm your oven to 350°F and coat a 9x13-inch pan with cooking spray.
- Step 2:
- Mix the cake mix, frosting, eggs, oil, and water in a big bowl until smooth.
- Step 3:
- Add the chopped pecans to the mix, then dump everything into your greased pan.
- Step 4:
- Bake about 40 minutes until golden on top. Check it's done by poking with a toothpick. Let it cool completely on a rack.
- Step 5:
- For the topping, heat butter in a pan over medium. Mix in the condensed milk and chopped pecans.
- Step 6:
- Spread this sweet pecan mixture all over your cooled cake.
- It tastes best when eaten at room temp.
- Keep what's left in a sealed container on the counter or in the fridge for up to 4 days.
- Want it warm? Pop a slice in the microwave for a few seconds.
- Toast your pecans first for more flavor kick.
- You can make the topping ahead and keep it separate.
Tips from Well-Known Chefs
- Chef Bailey says try adding a tiny bit of sea salt to the topping for flavor balance.
- Chef Martinez thinks it's great with some whipped cream or vanilla ice cream on the side.
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