Southern Pecan Praline Cake

Although made from box ingredients, this cake is really good. It’s great for pot lucks, and it keeps and freezes well. The geniuses wouldn’t let me say that vegetable oil can be substituted for the coconut oil. 

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1 (15 1/4ounce) box  butter pecan cake mix
• 1 (15 ounce) container  coconut pecan frosting
• 4  large eggs
• 3⁄4 cup coconut oil
• 1  cup water
• 1⁄2 cup roasted pecan, chopped

Directions

1. Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
2. Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
3. Pour the batter into the prepared baking pan.
4. Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
5. To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
6. RECIPE NOTES.
7. Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
8. *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.