Pecan Praline Cake

Indulge in the sweet decadence of Pecan Praline Cake, a delightful dessert that combines the warmth of a classic yellow cake with the rich flavors of pecans and creamy frosting. This easy-to-make cake starts with a convenient cake mix and is elevated with a luscious topping of sweetened condensed milk and crunchy pecans.

Perfect for gatherings or a cozy treat at home, this cake offers a delightful balance of sweetness and texture that will leave everyone coming back for seconds. Serve it warm for a comforting finish to any meal, and enjoy every bite of this irresistible creation!

Pecan Praline Cake

Ingredients:

1 box Of Yellow Cake Mix

1 container Of Coconut Pecan Frosting

⅔ cup Oil

1 cup Water

4 Large Eggs

½ cup Pecans Finely Chopped

For the topping:

2 tbsp. Butter Unsalted

14 oz. can Sweetened Condensed Milk

1 cup Pecans Chopped

Instructions:

Blend together the cake mix, oil, eggs, water and frosting in a mixing bowl until smooth.

Fold in the ½ cup of finely chopped pecans.

Spread the mixture into a 9×13 baking dish that is well greased.

Bake for 40 minutes or until cooked through.

While the cake is warm, add the butter and condensed milk to a pot over medium heat. Stir until the butter has melted.

Remove from the heat and stir in the pecans.

Spread the topping mixture over the warm cake and serve.

Enjoy!

Notes:

Cake Mix Options: While a yellow cake mix works wonderfully, you can experiment with other flavors, such as butter or vanilla cake mixes, for a different twist.

Oil Choices: For a richer flavor, you can use melted butter instead of oil, though oil keeps the cake moist.

Nut Variations: Feel free to substitute pecans with walnuts or even a mix of nuts for a different flavor profile. Toasting the nuts beforehand can enhance their flavor.

Frosting Alternatives: If you can’t find coconut pecan frosting, you can use cream cheese frosting or a simple vanilla frosting, adjusting the flavor to your liking.

Serving Suggestions: This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If the cake is frosted, refrigerate it to keep it fresh longer.

Make Ahead: You can prepare the cake in advance and add the topping just before serving to keep it fresh and prevent sogginess.

Nutrition Information:

Frequently Asked Questions:

Can I use a homemade cake batter instead of a cake mix?

Yes! You can substitute a homemade yellow cake batter for the cake mix.

Just ensure that the batter is of similar consistency to what a box mix would yield.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days.

If the cake has been topped, it’s best to refrigerate it to maintain freshness.

Can I make this cake in advance?

Yes, you can bake the cake ahead of time. Just let it cool completely before covering it.

Add the topping just before serving to keep it fresh and prevent it from becoming soggy.

What if I don’t have sweetened condensed milk?

If you don’t have sweetened condensed milk, you can make a substitute by combining 1 cup of whole milk with 1/3 cup of granulated sugar.

Heat until the sugar dissolves and thicken it slightly by simmering.

Can I freeze this cake?

Yes, you can freeze the cake.

Wrap it tightly in plastic wrap and then in aluminum foil.

It will keep well in the freezer for up to 3 months.

For best results, freeze the cake without the topping, and add that fresh when ready to serve.

Can I use a different cake mix instead of yellow cake mix?

Yes, you can substitute yellow cake mix with another flavor, such as butter or vanilla cake mix.

Just keep in mind that the flavor profile may change slightly.

What can I use instead of coconut pecan frosting?

If you don’t have coconut pecan frosting, you can use cream cheese frosting or vanilla frosting.

You can also mix in shredded coconut and chopped pecans to mimic the flavors.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

The top should also be golden brown.

Can I make the cake ahead of time?

Yes, you can bake the cake ahead of time.

Let it cool completely, then store it covered at room temperature for up to 2 days, or refrigerate for up to a week.

Reheat it slightly before serving with the topping.

What if I want to make this cake nut-free?

You can omit the pecans entirely or substitute with a different type of nut if allergies aren’t a concern.

For a nut-free option, consider using sunflower seeds or simply leave them out for a delicious cake without nuts.