Description
This Pecan Praline Cake is a delightful and moist dessert combining the rich flavors of butter pecan cake with a luscious coconut pecan frosting and a warm, buttery praline glaze. Perfect for any occasion, it offers a perfect balance of nutty sweetness and creamy texture.
Ingredients
Scale
Cake
- 1 box (15.25 oz) butter pecan cake mix
- 1 can (16 oz) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup water
- 1/2 cup chopped pecans
Praline Glaze
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/2 cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-inch Bundt pan to prevent the cake from sticking.
- Mix cake batter: In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Using an electric mixer, beat the ingredients together until smooth and well incorporated, about 2 minutes.
- Add pecans: Gently fold in 1/2 cup of chopped pecans into the batter to distribute them evenly.
- Pour batter: Pour the prepared batter into the greased baking dish or Bundt pan, smoothing the top with a spatula.
- Bake the cake: Bake in the preheated oven for 40-45 minutes if using a 9×13 pan or 50-55 minutes if using a Bundt pan. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack if using a Bundt pan.
- Prepare praline glaze: While the cake bakes or cools, melt the butter in a small saucepan over medium heat. Stir in the sweetened condensed milk and heat until warm, about 2-3 minutes. Remove the pan from heat and stir in 1/2 cup chopped pecans.
- Glaze and serve: Drizzle the warm praline glaze evenly over the cooled cake. Slice and serve this rich, nutty dessert for a perfect finish to any meal.
Notes
- You can choose between a 9×13-inch pan or a Bundt pan depending on your presentation preference.
- Ensure the cake is fully cooled before glazing for best results to avoid melting the glaze too much.
- The praline glaze is best served warm and drizzled right before serving to maintain its creamy texture.
- For extra crunch, reserve a few chopped pecans to sprinkle on top after glazing.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
