Description
Indulge in this rich and moist Pecan Praline Cake, a Southern classic bursting with buttery pecan flavor and topped with a sweet praline glaze. Perfect for holidays or any sweet craving!
Ingredients
Scale
- 1 box (15.25 oz) butter pecan cake mix
- 1 can (16 oz) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup water
- 1/2 cup chopped pecans
Praline Glaze: - 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch Bundt pan.
- In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Beat with an electric mixer until smooth, about 2 minutes.
- Fold in 1/2 cup chopped pecans.
- Pour the batter into the prepared baking dish or Bundt pan.
- Bake for 40-45 minutes (9×13) or 50-55 minutes (Bundt), until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack if using a Bundt pan.
- For the praline glaze, melt butter in a small saucepan over medium heat. Stir in sweetened condensed milk and heat until warm, about 2-3 minutes. Remove from heat and mix in 1/2 cup chopped pecans.
- Drizzle the warm praline glaze over the cooled cake. Slice and serve!
Notes
- For extra crunch, toast the pecans in a 350°F oven for 8-10 minutes before adding to the batter or glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg