Description
Indulgent pecan praline cake brings Southern comfort to dessert tables with its rich, caramel-kissed layers and nutty crunch. Sweet memories of Louisiana baking shine through each delectable slice you’ll savor and share.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 4 large eggs
- 1 cup water
- 2/3 cup vegetable oil
- 1 container (15 ounces) coconut pecan frosting
Nuts:
- 1/2 cup pecans, finely chopped
- 1 cup pecans, chopped
Praline Topping Ingredients:
- 2 tablespoons unsalted butter
- 1 (14 ounces) can sweetened condensed milk
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly coat a 9×13-inch baking dish with grease.
- In a large mixing bowl, thoroughly combine yellow cake mix, coconut pecan frosting, vegetable oil, water, and eggs until the mixture achieves a smooth consistency.
- Gently incorporate finely chopped pecans into the batter, ensuring even distribution.
- Transfer the batter to the prepared baking dish, spreading it uniformly across the surface.
- Bake for 40 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean.
- During baking, create the praline topping by melting butter in a saucepan over medium heat.
- Add sweetened condensed milk to the melted butter, stirring continuously until the mixture becomes smooth and fully integrated.
- Remove the saucepan from heat and fold in chopped pecans, creating a rich, nutty sauce.
- Once the cake is finished baking, immediately drizzle the warm praline topping evenly across the surface.
- Allow the cake to cool slightly, enabling the topping to set. Serve either warm or at room temperature for maximum enjoyment.
Notes
- Swap the yellow cake mix with a gluten-free version for those with wheat sensitivities, ensuring everyone can enjoy this decadent dessert.
- Toast the pecans before chopping to enhance their nutty flavor and add a deeper, more complex taste profile to the cake.
- Control the sweetness by using a reduced-sugar cake mix or replacing half the sweetened condensed milk with unsweetened evaporated milk for a less intense praline topping.
- Allow the cake to rest for 15-20 minutes after adding the praline topping, letting the sauce seep into the cake and create a more moist and flavorful texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 37 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg