Southern Pecan Praline Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 1/4 ounce) box butter pecan cake mix
  • 1
    (15 ounce) container coconut pecan frosting
  • 4
    large eggs
  • 34
  • 1
    cup water
  • 12
    cup roasted pecan, chopped
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DIRECTIONS

  • Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
  • 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.
  • Pour the batter into the prepared baking pan.
  • 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.
  • 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.
  • RECIPE NOTES.
  • 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.
  • *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
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