If you love the rich, nutty flavors and the comforting warmth of Southern desserts, you are in for an absolute treat with this Southern Pecan Praline Cake Recipe. This cake is a delightful celebration of buttery pecans, creamy coconut, and luscious praline goodness layered into a moist, tender butter pecan cake. Every bite is a heavenly combination that feels like a warm hug from the South, perfect for any special occasion or simply when you want to spoil yourself with an indulgent, nostalgic dessert that never goes out of style.
Ingredients You’ll Need
These simple but essential ingredients come together to create the perfect harmony of flavors and textures in your Southern Pecan Praline Cake Recipe. Each component plays a crucial role in the cake’s moist crumb, rich praline topping, and that unmistakable pecan crunch.
- Betty Crocker butter pecan cake mix: A convenient and flavorful base that infuses the cake with buttery pecan goodness right from the start.
- Betty Crocker coconut pecan frosting (16 oz.): Adds a creamy, sweet topping with the classic combination of coconut and pecan flavors.
- Large eggs (4): Help bind all the ingredients together for structure and richness.
- Canola oil (3/4 cup): Keeps the cake moist without overpowering the delicate nutty flavor.
- Half-and-half (1 cup): Used instead of water for a richer, creamier batter and deeper flavor.
- Chopped pecans (1/2 cup + 1/2 cup): Provide essential crunch and earthy flavor, both mixed into the batter and sprinkled on the praline topping.
- Sweetened condensed milk (14 oz. can): The secret to that irresistible sticky praline texture and sweetness.
- Butter (3 tablespoons): Adds smooth richness and helps create a beautifully golden praline topping.
How to Make Southern Pecan Praline Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. In a large bowl, combine the butter pecan cake mix, 4 large eggs, canola oil, and half-and-half. Mix everything until smooth and well incorporated. The batter will be rich and slightly nutty from the cake mix, which sets the foundation for the whole dessert. Don’t forget to fold in 1/2 cup of chopped pecans at the end to infuse every bite with that distinct pecan crunch.
Step 2: Bake the Cake
Pour the prepared batter evenly into your greased pan. Pop it into the oven and bake for about 35 to 40 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs. Allow the cake to cool completely while you prepare the decadent praline topping. Cooling fully is key to prevent the topping from melting right off.
Step 3: Make the Praline Topping
In a medium saucepan, combine the sweetened condensed milk, 3 tablespoons of butter, and 1/2 cup chopped pecans. Cook over medium heat, stirring constantly, for about 7 to 10 minutes. The mixture should thicken and turn a beautiful golden brown, creating a sticky, sweet praline sauce that will drizzle perfectly over your cake. This step is what truly transforms this recipe from delightful cake to an unforgettable Southern classic.
Step 4: Frost and Assemble
Once your cake has cooled, spread the entire 16-ounce container of Betty Crocker coconut pecan frosting evenly on top. Then generously drizzle your warm praline sauce over the cake, letting it cascade over the edges for that rustic homemade look. The creamy frosting combined with the sticky, nutty praline topping is pure magic and will have everyone scrambling for seconds.
How to Serve Southern Pecan Praline Cake Recipe
Garnishes
For presentations that impress, sprinkle extra chopped pecans on top for crunch and visual appeal. You could also add a light dusting of powdered sugar or a few toasted coconut flakes to enhance that classic Southern vibe. A few fresh mint leaves offer a pop of color and a refreshing contrast.
Side Dishes
This cake pairs wonderfully with a scoop of rich vanilla ice cream or a dollop of freshly whipped cream to balance the sweetness. For an extra Southern touch, serve alongside a cup of strong brewed coffee or sweet iced tea to round out the dessert experience.
Creative Ways to Present
Try cutting the cake into elegant squares or rustic wedges served on vintage dessert plates for a charming gathering. For parties, create mini cupcake-sized portions with drizzle praline topping and pecans on top, offering guests a bite-sized taste of Southern comfort. Layering this cake as a trifle with extra whipped cream and pecan praline bits is another fun twist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Southern Pecan Praline Cake Recipe covered tightly at room temperature for one to two days or refrigerated for up to five days. Refrigeration helps keep the frosting firm, but allow the cake to come to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes beautifully. Wrap slices individually in plastic wrap and then in foil or place in an airtight container. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
If you want a warm slice, gently reheat pieces in the microwave for about 10–15 seconds. This softens the praline topping and makes the cake feel freshly baked. Just be careful not to overheat to avoid drying it out.
FAQs
Can I make this cake from scratch instead of using the cake mix?
Absolutely! While the cake mix keeps this recipe quick and foolproof, you can substitute your favorite butter pecan cake recipe. Just make sure to add chopped pecans to maintain that signature crunch and flavor.
What can I use instead of half-and-half if I don’t have any on hand?
You can substitute milk or whole milk for half-and-half, but the cake might be slightly less rich. For best results, mixing equal parts milk and cream works well as a half-and-half replacement.
Is it necessary to use canned sweetened condensed milk in the praline topping?
Yes, sweetened condensed milk adds the perfect sweet, creamy texture and thickness to the praline sauce that you can’t replicate with other sweeteners. It’s a key ingredient in capturing that authentic Southern flavor.
Can I use a different type of nut in this cake?
While pecans are traditional and give this cake its signature taste, you can experiment with walnuts or almonds if you prefer. Keep in mind it will alter the flavor profile slightly, but it can still be delicious!
How long does the cake stay fresh after baking?
This cake stays fresh for up to five days when refrigerated in an airtight container. The flavors even mellow and deepen over time, making leftovers almost as good as fresh.
Final Thoughts
There’s something so comforting and rewarding about baking a Southern classic like this Southern Pecan Praline Cake Recipe. It’s a taste of tradition, a celebration of flavors, and a guaranteed crowd-pleaser all at once. Whether you’re sharing it with loved ones or indulging solo with a cup of coffee, this cake fills your kitchen with warmth and your heart with happiness. Give it a try and bring a little Southern sweetness into your home!
Print
Southern Pecan Praline Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
This Southern Pecan Praline Cake is a decadent, moist butter pecan cake layered with a rich coconut pecan frosting and a luscious praline topping made from sweetened condensed milk, butter, and chopped pecans. Perfect for special occasions or whenever you crave a sweet, nutty Southern treat.
Ingredients
Cake
- 1 box Betty Crocker butter pecan cake mix
- 4 large eggs
- 3/4 cup canola oil
- 1 cup half-and-half
- 1/2 cup chopped pecans
Frosting
- 16 oz Betty Crocker coconut pecan frosting
Praline Topping
- 14 oz can sweetened condensed milk
- 3 tablespoons butter
- 1/2 cup chopped pecans
Instructions
- Prepare the Cake Batter: Preheat your oven according to the cake mix box instructions, usually at 350°F (175°C). In a large mixing bowl, combine the butter pecan cake mix, eggs, canola oil, and half-and-half. Mix together until well blended, then fold in the 1/2 cup chopped pecans to add a crunchy texture inside the cake batter.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make the Praline Topping: In a medium saucepan over medium heat, combine the sweetened condensed milk and butter. Stir constantly until the mixture thickens to a creamy, caramel-like consistency, about 10 to 15 minutes. Remove from heat and stir in the remaining 1/2 cup chopped pecans. Let the praline topping cool slightly.
- Frost the Cake: Once the cake has completely cooled, spread the coconut pecan frosting evenly over the top using a spatula.
- Top with Praline: Spoon the warm praline topping over the frosted cake and spread gently to cover the surface. The praline will add a sticky, sweet layer with crunchy pecan bits to the cake.
- Serve and Enjoy: Slice the cake into 12 portions and serve. Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use half-and-half instead of water to add richness and creaminess to the cake batter.
- Allow the cake to cool completely before frosting to prevent melting and sliding of the frosting and praline topping.
- The praline topping thickens as it cools, so don’t worry if it looks runny while warm.
- You can toast the pecans before adding for extra flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
