Are you looking for a quick and easy recipe to prepare at home? We bring you the Pecan Praline Cake.
I promise you have never had a cake like this before.
This cake is so incredibly moist and flavorful. It might seem weird to add frosting to the cake batter before baking but it totally works and makes this such a unique and absolutely delicious cake.
The butter sauce is optional because this cake is so delicious on its own but I think it adds a little something special when serving.
I promise this will become a new favorite cake and everyone will be begging for the recipe!
Ingredients
1 box Of Yellow Cake Mix
1 container Of Coconut Pecan Frosting
⅔ cup Oil.
1 cup Water
4 Large Eggs
½ cup Pecans Finely Chopped.
For the topping:
2 tbsp. Butter Unsalted
14 oz. can Sweetened Condensed Milk
1 cup Pecans Chopped
How To Make Pecan Praline Cake.
Blend together the cake mix, oil, eggs, water and frosting in a mixing bowl until smooth.
Fold in the ½ cup of finely chopped pecans.
Spread the mixture into a 9×13 baking dish that is well greased.
Bake for 40 minutes or until cooked through.
While the cake is warm, add the butter and condensed milk to a pot over medium heat. Stir until the butter has melted.
Remove from the heat and stir in the pecans.
Spread the topping mixture over the warm cake and serve.
To store your Pecan Praline Cake and keep it tasting fresh:
Room Temperature:
Store covered (with foil or in an airtight container) at room temp for up to 3 days.
Since the topping has sweetened condensed milk, make sure the environment isn’t too warm.
Refrigerator:
For longer storage, keep it in the fridge—covered tightly—for up to 5–6 days.
Let it sit at room temp or warm slightly before serving, as the topping will firm up in the fridge.
Freezer:
You can freeze it! Cut into slices, wrap each in plastic wrap, and place in a freezer bag or airtight container.
Freeze for up to 3 months. Thaw in the fridge overnight or at room temp, then enjoy as-is or warm slightly.
Variations:
1. From-Scratch Base:
Swap the box mix with your favorite homemade yellow cake batter if you prefer everything from scratch.
2. Chocolate Twist:
Use a German chocolate cake mix instead of yellow for a deeper, richer flavor.
3. Boozy Boost:
Add a splash of bourbon or rum (1–2 tbsp) to the topping for a grown-up version.
4. Add Coconut:
Mix in ½ cup of shredded coconut to the batter or topping for extra texture and flavor.
5. Spiced Up:
Add ½ tsp cinnamon or pumpkin spice to the batter for a warm twist.
6. Nut Swap:
Try walnuts or almonds if pecans aren’t your favorite—or mix a few types for more texture.
7. Mini Cakes:
Make in cupcake tins for individual servings—just reduce bake time to about 18–22 minutes.
Tips:
Don’t overmix the batter once you’ve added the frosting—it’s meant to stay fluffy and tender.
Use a toothpick to check doneness. It should come out mostly clean with a few moist crumbs.
For an extra gooey cake, poke holes in the warm cake before pouring on the topping so it soaks in.
Let the topping sit for a few minutes before pouring if you want it to be more of a frosting than a glaze.
Per Serving (1/12 of cake):
Calories: ~480–520
Total Fat: ~28g
Saturated Fat: ~7g
Cholesterol: ~65mg
Sodium: ~320mg
Total Carbohydrates: ~55g
Sugars: ~38g
Protein: ~5g
Notes:
The numbers can vary depending on the brand of cake mix, frosting, and whether you use sweetened or unsweetened nuts.
Using a lower-fat cake mix or reduced-fat sweetened condensed milk can lower the calorie and fat count a bit.