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
Scale
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
