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
Scale
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.
