Description
A rich and moist pecan praline cake featuring a buttery butter pecan cake base mixed with coconut pecan frosting and chopped pecans, topped with a warm, sweet praline glaze made from butter, sweetened condensed milk, and pecans. Perfect for dessert lovers who enjoy nutty, buttery flavors combined with a luscious glaze.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/2 cup chopped pecans
Instructions
- Preheat Oven 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 sticking.
- Mix Cake Batter: In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Use an electric mixer to beat everything together until the batter is smooth and well blended, approximately 2 minutes.
- Fold in Pecans: Gently fold in 1/2 cup of chopped pecans into the batter to evenly distribute the nuts without overmixing.
- Pour Batter into Pan: Pour the prepared batter into the greased baking dish or Bundt pan, spreading evenly.
- Bake the Cake: Bake the cake for 40-45 minutes if using a 9×13-inch pan or 50-55 minutes for a Bundt pan. Check doneness by inserting a toothpick into the center of the cake; it should come out clean. After baking, let the cake cool in the pan for 10 minutes, then transfer to a wire rack if you used a Bundt pan.
- Prepare Praline Glaze: In a small saucepan over medium heat, melt the unsalted butter. Stir in the sweetened condensed milk and continue heating until warm, about 2-3 minutes. Remove from heat and stir in 1/2 cup chopped pecans to complete the glaze.
- Glaze and Serve: Drizzle the warm praline glaze evenly over the cooled cake. Slice into servings and enjoy your delicious pecan praline cake!
Notes
- You can choose to bake this cake in either a 9×13-inch baking dish or a 10-inch Bundt pan depending on your preference.
- Allow the cake to cool slightly before glazing to ensure the glaze stays on top and doesn’t melt into the cake.
- For extra crunch, toast the pecans lightly before adding to the batter and glaze.
- Use fresh pecans to enhance nutty flavor and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
