If you want to impress the biggest sweet tooth at your table, Pecan Praline Cake is your answer: lush, golden cake swirled with toasted pecans, finished with a glossy pour of warm praline sauce that seeps into every bite. This Southern classic is outrageously moist, angelically rich, and brimming with the buttery caramel notes of its signature topping. It’s the kind of showstopper that gets “oohs” and “aahs” before it even hits the table and continues to win hearts bite after irresistible bite.
Ingredients You’ll Need
The magic of this cake is how uncomplicated the ingredients are—even better, each plays a starring role. Whether it’s the irresistible richness from butter pecan cake mix or the nutty crunch of pecans, every item brings something special to the dessert table.
- Butter pecan cake mix: This boxed mix is an unfussy shortcut packed with buttery, nutty flavor—consider it your ticket to moist, flavorful cake.
- Coconut pecan frosting: Surprised to find frosting in the batter? It adds unbeatable richness and texture, making the cake incredibly indulgent.
- Eggs: These round out the cake’s structure and bind it all together for that perfect slice.
- Vegetable oil: Oil keeps things extra tender and moist, promising a melt-in-your-mouth crumb.
- Half-and-half: The secret to a creamy, decadent cake—don’t sub in milk if you can help it!
- Chopped pecans, toasted: Toasting amps up the flavor, adding crunch and character in every bite.
- Unsalted butter (for praline topping): The key to making your praline blissfully rich and shiny.
- Brown sugar, packed (for praline topping): Caramel notes and depth—choose dark or light depending on your taste preference.
- Evaporated milk (for praline topping): This adds creaminess and a silky texture to the praline sauce.
- Vanilla extract (for praline topping): Rounds out all the sweet, toasty flavors with a classic bakery note.
- Chopped pecans (for praline topping): More pecan crunch for the top—because there’s no such thing as too many pecans here.
How to Make Pecan Praline Cake
Step 1: Prep the Oven and Baking Dish
Let’s get things started: preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This ensures your beautiful Pecan Praline Cake pops out easily after baking and keeps those luscious edges perfectly golden.
Step 2: Make the Irresistible Batter
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and half-and-half. Mix everything until the batter is smooth, glossy, and thick—every swirl promises dreamy richness. Gently fold in the toasted chopped pecans. The room will already start to smell heavenly as you stir!
Step 3: Bake to Golden Perfection
Pour the batter into your prepared dish and smooth the top. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The aromas of warm pecans and caramelized cake will fill your kitchen with irresistible temptation.
Step 4: Cook the Praline Topping
While your cake bakes its heart out, whip up the star: the praline topping. In a saucepan over medium heat, melt the butter, then add the brown sugar and evaporated milk. Stir constantly—this mixture will bubble up and transform into sticky golden bliss. When it’s smooth and just beginning to thicken, remove from heat and stir in the vanilla extract and chopped pecans. Let it cool slightly, but not so much that it thickens too much to pour.
Step 5: Pour and Soak
As soon as your cake is out of the oven, start poking holes all over the top with a skewer or the tines of a fork—this is how every inch gets saturated with praline goodness. Carefully spoon or pour the warm praline sauce evenly across the entire cake. Watch as it glistens, filling every nook and cranny.
Step 6: Cool, Slice, and Savor
Allow your Pecan Praline Cake to cool (as excruciating as that wait can be!). This lets the topping set and soak in just right. Once cool, slice generously. The gooey topping and rich cake will guarantee a crowd-pleasing finish.
How to Serve Pecan Praline Cake
Garnishes
For a dazzling final touch, sprinkle whole or halved toasted pecans over the top, then add a little sea salt for a modern bite. If you crave a touch of drama, a dollop of freshly whipped cream or a scoop of vanilla ice cream is pure heaven alongside the caramel warmth of Pecan Praline Cake.
Side Dishes
Keep things simple—this cake steals the show on its own. But if you love a little contrast, serve with a bowl of fresh berries or some citrus segments to cut the richness. A hot cup of coffee, chai, or even a small glass of bourbon is a fabulous match for the cake’s deep flavors.
Creative Ways to Present
Try serving the cake slightly warm in individual ramekins with extra praline sauce drizzled tableside. Or, bake the recipe in two 9-inch cake pans for layer cake elegance—spread extra coconut pecan frosting or more praline sauce between the layers. Tiny squares make indulgent bites for a holiday dessert tray.
Make Ahead and Storage
Storing Leftovers
Pecan Praline Cake keeps super well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The praline topping keeps the cake moister and more irresistible over time—honestly, leftovers might taste even better as the flavors deepen!
Freezing
This cake freezes beautifully. Slice and wrap individual pieces tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. To freeze the whole cake, wrap the entire baking dish well. Thaw in the refrigerator overnight before enjoying.
Reheating
To refresh your cake, microwave single slices for about 15–20 seconds until just warm and gooey. For larger amounts, cover with foil and reheat in a 300°F oven for 10–15 minutes—you’ll revive all the rich flavors and textures as if it was just baked!
FAQs
Can I make Pecan Praline Cake with homemade cake batter instead of a boxed mix?
Absolutely! If you have a favorite butter cake or yellow cake recipe, feel free to use that as your base and add pecans for signature flavor. The boxed mix is a wonderful shortcut, but homemade makes this cake extra special.
What’s the best way to toast pecans for this cake?
Spread the chopped pecans on a baking sheet and toast in a 350°F oven for about 7–10 minutes, stirring once, until they smell nutty and look richer in color. Be sure to watch closely so they don’t burn—freshly toasted pecans add unbeatable depth.
Can I use milk instead of half-and-half?
You can in a pinch, but the richness of half-and-half is what makes Pecan Praline Cake ultra-creamy and tender. If you do substitute, whole milk is best, though the cake will be a little lighter in texture.
Is Pecan Praline Cake suitable for making ahead for parties?
Yes! In fact, this cake gets even better after a few hours or overnight as the praline sauce soaks in. Simply cover well and keep in the fridge until ready to serve, then let it come to room temperature or warm briefly before slicing.
Can I make this cake gluten-free?
To make Pecan Praline Cake gluten-free, use a gluten-free cake mix with a similar flavor profile. Double-check labels on your frosting and other ingredients to ensure everything is gluten-free, and you’re good to go!
Final Thoughts
There’s something magical about sharing a dessert that feels like a warm Southern hug, and Pecan Praline Cake does just that every single time. If you try this recipe, get ready for rave reviews—and don’t be surprised if it earns a permanent spot in your sweetest celebrations!
Print
Pecan Praline Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of this Pecan Praline Cake. A decadent Southern dessert featuring a butter pecan cake base topped with a luscious praline sauce and toasted pecans.
Ingredients
Cake:
- 1 box (15.25 ounces) butter pecan cake mix
- 1 can (16 ounces) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup half-and-half
- 1 cup chopped pecans, toasted
Praline Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake: Combine cake mix, coconut pecan frosting, eggs, oil, and half-and-half. Fold in toasted pecans and pour into baking dish.
- Bake: Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Make Praline Topping: Melt butter in a saucepan, add brown sugar and milk. Boil, then remove from heat and stir in vanilla and pecans.
- Finish Cake: Poke holes in baked cake, pour warm praline topping over it, and let cool before serving.
Notes
- For an extra treat, serve with vanilla ice cream or whipped cream.
- This cake can be made as a layer cake using two 9-inch round pans.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 44 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
