Here’s a recipe for a rich and moist Pecan Praline Cake, perfect for holidays or any special occasion. This Southern-inspired dessert features a buttery cake loaded with pecans and topped with a luscious praline icing.
🍰 Pecan Praline Cake Recipe
🔸 Total Time: 1 hour 10 minutes
🔸 Servings: 12-16 slices
🔸 Skill Level: Easy to Intermediate
📝 Ingredients
For the Cake:
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1 box (15.25 oz) butter pecan cake mix
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1 tub (16 oz) coconut pecan frosting (yes, it goes in the cake!)
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4 large eggs
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¾ cup vegetable oil
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1 cup water
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1 cup chopped pecans (toasted for extra flavor – optional)
For the Praline Icing:
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1 cup brown sugar (light or dark)
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½ cup (1 stick) unsalted butter
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¼ cup evaporated milk or heavy cream
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1 tsp vanilla extract
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1 cup powdered sugar (sifted)
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½ cup chopped pecans (toasted optional)
👩🍳 Instructions
🔹 Step 1: Preheat and Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or a Bundt pan.
🔹 Step 2: Make the Cake Batter
In a large mixing bowl, combine:
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1 box butter pecan cake mix
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1 tub coconut pecan frosting
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4 eggs
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¾ cup oil
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1 cup water
➡️ Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until smooth.
➡️ Fold in 1 cup chopped pecans.
🔹 Step 3: Bake
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Pour the batter into the prepared pan.
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Bake for 40–50 minutes (9×13 pan) or 50–60 minutes (Bundt pan), or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then remove from pan and let cool completely.
🔹 Step 4: Make the Praline Icing
In a saucepan over medium heat:
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Melt ½ cup butter.
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Stir in 1 cup brown sugar and ¼ cup evaporated milk.
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Bring to a gentle boil, stirring constantly. Boil for 1 minute, then remove from heat.
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Stir in 1 tsp vanilla extract.
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Add 1 cup sifted powdered sugar and whisk until smooth.
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Stir in ½ cup chopped pecans.
🔹 Step 5: Ice the Cake
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Let icing cool slightly (about 5 minutes) so it thickens a bit but is still pourable.
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Pour over cooled cake slowly, letting it drizzle down the sides.
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Optional: Garnish with extra pecan halves or a sprinkle of sea salt.
💡 Tips & Variations
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Toasting pecans: Bake chopped pecans at 350°F for 5–7 minutes for deeper flavor.
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Coconut allergy? Use plain frosting or omit coconut frosting altogether and replace with a mixture of ½ cup sour cream + ½ cup sweetened shredded coconut.
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Bundt pan alternative: This cake also works beautifully in layers – use two 9-inch rounds and sandwich with a light buttercream or extra praline icing.
🧊 Storage
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Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
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Freeze slices (without icing) tightly wrapped for up to 2 months.