Southern Pecan Praline Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box butter pecan cake mix
02 -
1 tub coconut pecan frosting
03 -
4 large eggs
04 -
¾ cup vegetable oil
05 -
1 cup water
06 -
½ cup pecans, chopped
→ Butter Sauce
07 -
2 tablespoons salted butter
08 -
1 can (14 oz) sweetened condensed milk
09 -
½ cup pecans, chopped
# Instructions:
01 -
Get your oven warming up to 350°F and spray a 9x13 inch baking dish with nonstick cooking spray.
02 -
Grab your mixing bowl and throw in the butter pecan cake mix, the whole tub of coconut pecan frosting, eggs, oil, and water. Mix everything really well until it's all smooth and combined.
03 -
Stir those chopped pecans into your batter - they'll add such a nice texture to every bite. Pour it all into your prepared pan.
04 -
Pop it in the oven for about 35-40 minutes. You'll know it's done when it springs back when you touch it and has a nice golden brown color. A toothpick stuck in the middle should come out clean.
05 -
While the cake is baking, make your sauce. Melt the butter in a small pot over medium heat, then pour in the sweetened condensed milk. Keep stirring until it's heated through, then mix in those chopped pecans.
06 -
When serving, either drizzle the warm sauce over individual slices, or go all out and pour it over the whole cake. Both ways are absolutely delicious!
# Notes:
01 -
This cake starts with a mix but tastes completely homemade thanks to the addition of coconut pecan frosting in the batter
02 -
The warm butter sauce can be made ahead and reheated when ready to serve