“I made this as a bday cake and people were coming back for 2nd and 3rd helpings. Very moist, and WAY TOO EASY to make.”
This Pecan Praline Cake recipe starts with a convenient cake mix and elevates it with chopped pecans baked right in, topped with a rich and buttery pecan praline sauce. It’s a simple way to create a decadent and flavorful cake that’s sure to impress.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Yellow Cake Mix | 1 box |
| Coconut Pecan Frosting | 1 container |
| Oil | ⅔ cup |
| Water | 1 cup |
| Large Eggs | 4 |
| Pecans (finely chopped) | ½ cup |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 2 tablespoons |
| Sweetened Condensed Milk | 1 (14 oz) can |
| Pecans (chopped) | 1 cup |
Instructions:
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish well.
- Make the cake batter: In a large mixing bowl, combine the yellow cake mix, coconut pecan frosting, oil, water, and large eggs. Blend with a mixer until the batter is smooth and well combined.
- Fold in pecans: Gently fold in the ½ cup of finely chopped pecans into the cake batter.
- Pour into baking dish: Spread the cake batter evenly into the prepared 9×13 inch baking dish.
- Bake the cake: Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the praline topping: While the cake is still warm after baking, prepare the topping. In a medium pot over medium heat, add the unsalted butter and sweetened condensed milk. Stir constantly until the butter has completely melted and the mixture is smooth.
- Add pecans to topping: Remove the pot from the heat and stir in the 1 cup of chopped pecans.
- Spread topping on warm cake: Immediately spread the warm praline topping evenly over the warm baked cake.
- Serve and enjoy: Allow the topping to set slightly before slicing and serving. Enjoy your delicious Pecan Praline Cake!
