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

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!

Yes, you can experiment with different cake mixes, but the yellow cake mix complements the flavors well.

Feel free to try it with a butter or white cake mix for variation.

While Coconut Pecan Frosting adds a unique flavor, you can substitute it with other nutty or caramel-flavored frostings.

However, the coconut pecan combination enhances the praline taste.

Absolutely! You can omit the pecans from both the cake batter and the topping to make a delicious nut-free version of the Pecan Praline Cake.

Yes, you can start preparing the topping while the cake is baking to save time.

Just make sure to monitor the baking time and not overcook the cake.

Store any leftover Pecan Praline Cake in an airtight container in the refrigerator.

It can be kept for several days, and you can warm individual slices in the microwave if desired.