Southern Pecan Praline Cake

Southern Pecan Praline Cake is one awesome cake. A Butter Pecan Cake Mix is mixed with a tub of Coconut Pecan Frosting and more pecans. Then a spectacular Butter Pecan Glaze is drizzled over the top. This cake can certainly be served for dessert but it has the consistency of a coffeecake which makes it one awesome breakfast idea–especially for holiday breakfasts.

When I first saw this recipe on Pinterest a while back, I knew I would have to make it. It sounded so wonderful and I drooled over the pictures. But then, I almost always drool over the pictures from The Country Cook’s blog. Everything always looks amazing. And this recipe was no exception. I thought it would make the perfect breakfast coffeecake for some friends who recently moved into a new home. I wasn’t wrong. Our friend’s loved it!

Southern Pecan Praline Cake has quite a bit of crunch from the pecans with a nice praline taste from the cake and the glaze. Adding a tub of Coconut Pecan Frosting to the cake mix adds sweetness, flavor and texture to the Butter Pecan Cake Mix. If you’re looking for a sensational cake for breakfast or dinner you will salivate over every single bite of Southern Pecan Praline Cake! This is a great cake for company, holiday parties and breakfasts, or potluck dinners.

Southern Pecan Praline Cake - IMG_6859.jpg

Southern Pecan Praline Cake can be served for breakfast or dessert.

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I loved how the Butter Pecan Glaze drizzled down the sides of the cake.

Southern Pecan Praline Cake - IMG_6869.jpg

You can drizzle the Butter Pecan Glaze over individual pieces of cake, or just spread the glaze on top of the  cake. Either way this cake is perfect.

 

Here’s what I did.

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The ingredients on the left are what I used for the cake. The three ingredients on the right are what I used to make the Butter Pecan Glaze.

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In a large mixing bowl, add Butter Pecan Cake mix, a tub of Coconut Pecan Frosting, eggs, and oil.

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Now add half-and half instead of water for a richer cake flavor.

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Stir ingredients to combine. Now add chopped pecans and stir again to combine.

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Spread cake batter into a greased 9×13″ glass baking dish.

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Bake at 350 for 30-40 minutes or until a toothpick inserted in center comes out clean. (Mine took 50 minutes).

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Melt butter in saucepan. Add condensed milk and stir to combine.

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Add chopped pecans and heat thoroughly.

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Here’s the Butter Pecan Glaze for the cake.

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I allowed the cake to cool before adding glaze.

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If you love pecans this is the cake for you!

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There is plenty of glaze for this cake. You can dollop the glaze over top of each slice!

 

Here’s the recipe.

SOUTHERN PECAN PRALINE CAKE

(Recipe adapted from The Country Cook)

Print Recipe
Southern Pecan Praline Cake BigOven - Save recipe or add to grocery list Yum
Spectacular coffeecake-type recipe loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze.
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
CAKE:
  1. Preheat oven to 350°.
  2. Grease or spray a 9x13” baking dish with cooking spray.
  3. In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
  4. Mix well.
  5. Add chopped pecans and stir to combine.
  6. Pour batter into prepared baking dish.
  7. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
BUTTER PECAN GLAZE:
  1. In a small saucepan over medium heat, melt butter.
  2. Add condensed milk and stir.
  3. Heat thoroughly, then add chopped pecans.
  4. Stir again to combine and remove from heat.
  5. Spoon sauce over individual slices of cake or spread over entire cake.
Recipe Notes

NOTE: The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.

NOTE: My cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9x13" pan and 50 minutes for a bundt pan.

NOTE: I found this easier to serve by spreading Butter Pecan Glaze over the entire surface of the cake rather than drizzling over individual pieces.
Recipe adapted from The Country Cook.

 

[b]Southern Pecan Praline Cake[/b]
Recipe Type: Cakes and Cheesecakes/Breakfast
Cuisine: Southern
Author: Teresa Ambra adapted from [url href=”http://www.thecountrycook.net/2012/11/southern-pecan-praline-cake-with-butter.html” target=”_blank” title=”southern pecan praline cake”]The Country Cook[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Spectacular coffeecake-type recipe loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze.
Ingredients
  • 1 15-oz. box Betty Crocker Butter Pecan Cake Mix
  • 1 16-oz. can Betty Crocker Coconut Pecan Frosting
  • 4 eggs
  • 3/4 cup canola or coconut oil
  • 1 cup half-and-half (instead of water) for increased flavor
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350°.
  2. Grease or spray a 9×13” baking dish with cooking spray.
  3. In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
  4. Mix well.
  5. Add chopped pecans and stir to combine.
  6. Pour batter into prepared baking dish.
  7. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Notes
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.[br][br]My cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.

 

[b]Butter Pecan Glaze[/b]
Recipe Type: Cakes and Cheesecakes/Breakfast
Cuisine: Southern
Author: Teresa Ambra adapted from [url href=”http://www.thecountrycook.net/2012/11/southern-pecan-praline-cake-with-butter.html” target=”_blank” title=”southern pecan praline cake”]The Country Cook[/url]
Prep time:
Cook time:
Total time:
Serves: 12
Spectacular coffeecake-type recipe loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze.
Ingredients
  • 1 14 oz. can sweetened condensed milk
  • 3 tbsp. butter
  • 1/2 cup chopped pecans
Instructions
  1. In a small saucepan over medium heat, melt butter.
  2. Add condensed milk and stir.
  3. Heat thoroughly, then add chopped pecans.
  4. Stir again to combine and remove from heat.
  5. Spoon sauce over individual slices of cake or spread over entire cake.
Notes
I found this easier to serve by spreading Butter Pecan Glaze over the entire surface of the cake rather than drizzling over individual pieces.

Southern Pecan Praline Cake - IMG_6836.jpg

Are you drooling yet?

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I poured about half of the sauce on the cake and reserved the rest to drizzle more over individual servings.

Southern Pecan Praline Cake - IMG_6847.jpg

Southern Pecan Praline Cake is a great coffeecake for holiday breakfasts.

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Chocolate Chip Peach Pound Cake

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89 Replies to "Southern Pecan Praline Cake"

  • comment-avatar
    Anonymous February 14, 2017 (4:54 pm)

    I have also made this with German chocolate cake mix and it’s also very good.

  • comment-avatar
    Anonymous November 20, 2016 (9:51 am)

    Made this cake yesterday & it was delish! Dear Husband loved it, neighbors loved it, everyone who had some loved it. 🙂 I added a little vanilla & butter extract to the batter. Not sure it made a big difference but it didn’t hurt. Will deff make this again.

    • comment-avatar
      Teresa November 21, 2016 (7:43 am)

      So glad everyone loved the recipe. It’s a real keeper!

  • comment-avatar
    Anonymous October 20, 2016 (7:55 pm)

    My husband loves pecans, so when I saw this recipe on Pinterest I thought about him. I made it for his birthday tonight. He absolutely loves it! The cake is super moist! Thanks for sharing this recipe. This will definitely be a family favorite!

    • comment-avatar
      Teresa October 21, 2016 (10:06 am)

      So glad you and your family loved the cake. While it is originally supposed to be served like a coffeecake, I think it’s better for dessert since it’s so rich. 🙂

  • comment-avatar
    Janet October 13, 2016 (3:47 pm)

    I was just wondering I just made this cake and I grabbed the vegetable oil instead of the Canola oil will this bother the cake??? Whoops!!!

    • comment-avatar
      Teresa October 14, 2016 (9:23 am)

      It should be okay.

  • comment-avatar
    Janet October 13, 2016 (3:42 pm)

    I just made the cake and grabbed the vegetable oil instead of Canola oil is that going to bother the taste??? Whoops!!!!!

    • comment-avatar
      Teresa October 14, 2016 (9:23 am)

      I don’t think you’ll have a problem Janet.

  • comment-avatar
    Renee August 15, 2016 (12:02 pm)

    OMG!! The best cake I have every made!!! Easy recipe!! I can not wait to make it for my friends!!

    • comment-avatar
      Teresa August 16, 2016 (1:11 pm)

      So glad you loved the cake Renee. It’s pretty special. 🙂

  • comment-avatar
    Jennifer Howard May 2, 2016 (10:56 am)

    Question: If I wanted to substitute the nuts for “black walnuts” would I use a different frosting since the “coconut pecan frosting” has pecans already? I may do this as a two layer cake.

    Thank you!

    • comment-avatar
      Teresa May 2, 2016 (1:54 pm)

      Hi, Jennifer, you might be able to get away with that, but I would either get a coconut icing and add additional black walnuts or get some kind of a good vanilla frosting and add both coconut and walnuts. Start with 1/2 cup each and work up to 1 cup each if needed. Hope it works out for you. P.S. Also a browned butter frosting would be good, adding the coconut and black walnuts as above.

  • comment-avatar
    Karen March 29, 2016 (2:49 pm)

    Can this be made the day before?

    • comment-avatar
      Teresa March 29, 2016 (3:33 pm)

      I’ve made it the day before, Karen.

      • comment-avatar
        Karen March 29, 2016 (4:22 pm)

        Thanks!! I want to WOW my mom’s bunko girls!! 🙂

        • comment-avatar
          Teresa March 30, 2016 (10:42 am)

          I’m sure they will be WOWED, Karen! 🙂

  • comment-avatar
    Mrs Clark March 28, 2016 (8:53 pm)

    This is one of the best cakes I’ve ever eaten! I made it yesterday for our family Easter dinner! I’ll be making this again and again! Thank you for sharing this recipe!

    • comment-avatar
      Teresa March 29, 2016 (3:36 pm)

      I am so glad you and your family enjoyed this spectacular cake for Easter dinner. I’m sure it would be really decadent with Butter Pecan ice cream on top, too! 🙂

  • comment-avatar
    Liz February 13, 2016 (11:08 pm)

    I made this cake for my Hubby the night before Valentine’s Day. As soon as I was done baking the cake my Hubby wanted a hot piece right away. He said it was great . I really thought this would be to sweet but it was the perfect taste. I use Trader Joes coconut oil in my cake batter. This cake is Delish. 😋

    • comment-avatar
      Teresa February 15, 2016 (1:59 pm)

      Hi, Liz. I’m so glad you and your hubby loved this cake. It really is best if you can eat it hot, but not too bad cold either. 🙂

  • comment-avatar
    DJ February 13, 2016 (2:44 pm)

    Really want to make this today, but I don’t have any half n half. Would it hurt to use whole milk instead? Thanks!

    • comment-avatar
      Teresa February 13, 2016 (7:19 pm)

      Hi, DJ, you can use whole milk or heavy whipping cream or evaporated milk as each will provide a richer texture to the cake. I wouldn’t use 2%, skim milk, or water. Hope you enjoy it.

  • comment-avatar
    Jodi February 8, 2016 (2:10 pm)

    I cannot find the frosting anywhere. Have you tried using a different type in the cake? Thank you.

    • comment-avatar
      Teresa February 8, 2016 (6:06 pm)

      Jodi, I usually find it at Walmart or Kroger. Walmart even has an online ordering process where you can order online and they can deliver it to your closest store no extra charge. Amazon is another place you can find it. Hope you are able to find it.

  • comment-avatar
    Anonymous January 26, 2016 (3:24 pm)

    Can you use icing without coconut

    • comment-avatar
      Teresa January 26, 2016 (5:52 pm)

      You can, but it will alter the taste and texture of this recipe.

  • comment-avatar
    Ruba January 20, 2016 (9:09 am)

    Great recipe thanks for sharing

    • comment-avatar
      Teresa January 20, 2016 (10:24 am)

      So glad you liked it, Ruba.

  • comment-avatar
    Jae January 16, 2016 (6:26 pm)

    I just made this and it was VERY YUMMY…! It went FAST….and everyone loved it…!!!

    • comment-avatar
      Teresa January 17, 2016 (4:37 pm)

      Thanks, Jae. It is such a yummy, delicious cake.

  • comment-avatar
    Morgan January 8, 2016 (10:18 pm)

    Does it have to be stored in the fridge? Or can it be left out at room temperature?

    • comment-avatar
      Teresa January 9, 2016 (9:04 am)

      Hi, Morgan. You can leave it out at room temperature for a day or two. Then I would refrigerate it. Thanks for stopping by.

  • comment-avatar
    Anne January 5, 2016 (1:37 pm)

    Has anyone used a regular metal cake pan for this instead of glass?

    • comment-avatar
      Teresa January 6, 2016 (8:23 am)

      I’m sure you probably can, Anne, but it may cook faster. Make sure you have a deep metal pan.

  • comment-avatar
    Karen M. January 4, 2016 (8:29 pm)

    Has anyone tried with a gluten free cake mix? I just found out I have to forgo wheat and these recipes are killing me, ha ha. I will give it a try and let you know.

    • comment-avatar
      Teresa January 5, 2016 (9:22 am)

      Hey, Karen, I’ve used gluten free cake mixes and they work out really well. They’re not as inexpensive, but if you want to make this recipe there are several brands now available in the stores. Make sure the frosting is gluten free, too.

  • comment-avatar
    Mandi December 31, 2015 (1:17 pm)

    Good morning,
    I made this cake according to directions and it has bubbled right out of my 9×13 pan? Has anyone else had this happen? Very weird, hopefully it still tastes yummy!

    • comment-avatar
      Teresa December 31, 2015 (4:53 pm)

      Can’t stay this has ever happened to me, Mandi. How deep is your 9×13″ pan? I usually bake in glass baking dishes and never have the problem. But some of the clear pyrex dishes aren’t very deep. I try to use one with at least 2-3 inch sides. Hope that helps.

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  • comment-avatar
    Dawn December 21, 2015 (8:57 am)

    This is absolutely the best cake I have ever had. I made it one time and my family won’t let me make anything else but now. We are all in love with the person that came up with the delicious recipe. Thank you so much this is a cake that is a must take to any party. I promise you will be the hit of that party.

    • comment-avatar
      Teresa December 21, 2015 (11:03 am)

      Oh, Dawn, thank you. You’ve made my day! I have to admit, this is one spectacular cake – whether you serve it for a breakfast coffeecake or dessert, it’s so mouthwatering all you want to do is gorge and keep eating! 🙂

  • comment-avatar
    Jody November 23, 2015 (7:08 pm)

    I made it with a white cake mix & toasted one cup of pecans as suggested & it was DELISH! Then today, I ffinally found the Butter Pecan Cake Mix at TARGET! I bought two for the next time (and there will be a next time)! The only thing I will change is on the glaze..I think 3T of butter is one tabelspoon too much. 2 T should be fine…it just seemed too much. But this cake is awesome & I’m not a fan of using cake mixes only when I bake. This is a keeper!!

    • comment-avatar
      Teresa November 24, 2015 (11:39 am)

      So glad you liked it Jody. It really is better with Butter Pecan cake mix. Whenever I see it I usually pick up a couple of boxes for recipes like this!

  • comment-avatar
    Juanita November 12, 2015 (1:32 pm)

    I made this and it was delicious. I shared some with my coworkers and it was a hit. I will be making this for the holidays. I love the use of half n half in place of the water in the cake. It made a difference. Thank you for sharing.

    • comment-avatar
      Teresa November 12, 2015 (6:24 pm)

      Thanks so much, Juanita. Isn’t it wonderful when a recipe turns out great? We love this cake too.

  • comment-avatar
    Ivory August 29, 2015 (7:25 pm)

    Hi, I’ll be making this cake tomorrow for my husband’s bday. He doesn’t really like coconut though. Does the frosting in the batter make the cake have an overpowering coconut taste?

    • comment-avatar
      Teresa August 30, 2015 (10:59 pm)

      Hi, Ivory. I’m sorry I didn’t see your note until now. I wouldn’t say the coconut is overpowering, but it is noticeable. Although the pecan sauce ladled over top may be so over the top that he may not notice it too much. I hope you enjoy it.

  • comment-avatar
    Monique August 6, 2015 (8:36 am)

    Hi Teresa, I am going to try and make this cake this weekend and I am just a little confused about the Coconut Pecan frosting. In the top part of the recipe you mention a 16 oz can of Coconut Pecan frosting but I don’t see where you incorporated it into the recipe. Does the frosting get mixed in with the cake batter before baking? I can’t wait to try this 🙂

    • comment-avatar
      Teresa August 12, 2015 (12:13 pm)

      Hey, Monique, the frosting gets mixed in with the cake batter. There is a separate topping for the cake afterwards. Hope you enjoy it.

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  • comment-avatar
    Sharlet Jarvis July 1, 2015 (10:47 am)

    Hi Teresa!!! One of my staff made this cake for a staff meeting and it was a hit!!! She gave me the recipe and I have made it twice so far and everyone loved it!! My brother will be visiting this week and I plan to make it for his family!! THANKS SO MUCH FOR THIS RECIPE!!! It is the BEST cake I have ever eaten!!

    • comment-avatar
      Teresa July 2, 2015 (7:55 am)

      Thank you, Sharlet! I am so glad you and your family love the cake recipe. We loved it too, and it makes a great brunch recipe for special occasions and holidays. Thanks for stopping by.

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  • comment-avatar
    Becky June 17, 2015 (6:24 pm)

    I’ve made this cake twice and can’t get enough. It’s a regular request now! I’d like to make it for a family member who is crazy about pecans but cannot eat coconut. Is there any substitution for the pecan coconut frosting in the mix? Thanks.

    • comment-avatar
      Teresa June 18, 2015 (9:21 am)

      Hi, Becky. Thanks for letting me know how much you and your family enjoyed this delicious cake. Why don’t you consider buying a can of vanilla frosting and stirring in about a cup of chopped pecans? If it was me, I would toast the pecans in a 350 oven for about 5-7 minutes first to add a little more depth of flavor. But either way will work. See if that will work for the one who cannot eat coconut.

  • comment-avatar
    Miriam June 12, 2015 (11:36 am)

    I’m making this now.. Will let you know how it turned out!!! Can’t wait to have a piece!!

    • comment-avatar
      Teresa June 12, 2015 (11:42 am)

      It is SOOOOOO good, Miriam. I hope you and your family enjoy it.

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  • comment-avatar
    Lisa April 24, 2015 (4:52 am)

    Made this for a family gathering as a three layer round cake-mixed the glaze in with some buttercream frosting to use as filling between layers-frosted the cake thinly with buttercream and pressed chopped pecans up the sides. Yep you guessed it, it was a HUGE hit. Thanks for the recipe!

    • comment-avatar
      Teresa April 24, 2015 (12:56 pm)

      I’m so glad you and your family enjoyed it, Lisa. I think I would have enjoyed a piece of it the way you made it. Next time save me a piece, okay? 🙂

    • comment-avatar
      Margaret Cook June 6, 2015 (5:51 am)

      do you have a recipe using brown sugar, butter and condence milk or coconut milk, and pecans , coconut and or pineapple?

      • comment-avatar
        Teresa June 6, 2015 (8:22 am)

        Hi, Margaret. That would probably be my Texas Tornado Cake. I also have a Pineapple Sheet Cake that has all those ingredients, but I’ve not posted it on my blog yet.

  • comment-avatar
    Sharlet Jarvis April 4, 2015 (6:56 pm)

    Teresa, I just wanted to let you know that this is now my FAVORITE cake!!! A co-worker brought this cake to a staff meeting and everyone loved it!! We are having a family get together and this will be the hit of the meal!!! Thanks so much for the recipe!

    • comment-avatar
      Teresa April 5, 2015 (4:21 pm)

      Sharlet, I’m so glad you and your coworkers enjoyed this cake. Whether you make it for breakfast or dinner, it’s a really delightful cake. Thanks for letting me know.

  • comment-avatar
    Nancy C. April 1, 2015 (7:37 pm)

    Has anyone tried it as a bundt cake?

    • comment-avatar
      Teresa April 1, 2015 (8:43 pm)

      I’m not sure how this would turn out in a bundt pan. The biggest thing is to make sure that the cake cooks all the way through. You have to stick a knife down to the bottom of the cake pan and if the knife is still gooey, the cake has to continue baking. Sometimes bundt cakes take an hour and a half to cook all the way through. As a result, the outside “crust” may be a lot tougher than this cake would be if you baked it in a 9×13″ glass baking dish. I think the biggest difference would be texture. This cake is softer and fluffier in a 9×13″ dish, but I think it would be firmer and a little tougher in a bundt pan. Just saying…..

  • comment-avatar
    Noelle March 25, 2015 (9:47 pm)

    I want to make this but can’t find the butter pecan cake recipe anywhere! Can I use a yellow cake mix?

    • comment-avatar
      Teresa March 26, 2015 (8:25 am)

      Hey, Noelle. I always get my cake mix at Wal-Mart. No kidding. They stock it all the time. You cannot substitute a yellow cake mix, it just won’t turn out right. Here are two options. Wal-Mart has an online option where their stores will order a product for you (no charge except for the product itself). Order a couple of boxes that way and they will deliver it to your closet store and call you when the product comes in – usually no more than about two-three days. Or you can order on Amazon. Don’t try to make this with yellow cake mix, you will lose the complete essence of what this cake is supposed to be about. I hope you are able to make the cake because it is sensational.

      • comment-avatar
        Fran June 22, 2015 (10:07 pm)

        I couldn’t find the butter pecan cake mix at any of my local grocery stores & we don’t have Walmart in Seattle where I live. Since I didn’t feel like driving to the burbs to hunt it down, I simply used white cake mix and it came out awesome!

        • comment-avatar
          Teresa June 23, 2015 (11:57 am)

          I’m so glad, Fran. You may also consider adding a cup of toasted pecans to the batter the next time you are unable to locate the cake mix. Especially if you love nuts! 🙂

          • comment-avatar
            Charlene February 14, 2017 (5:01 pm)

            I have also made this cake with a german chocolate cake mix and it is awesome!

          • comment-avatar
            Teresa February 14, 2017 (5:24 pm)

            Hi, Charlene. So glad you enjoy the cake. I like the idea of making it with a German Chocolate cake mix. Bet that’s tasty. 🙂

        • comment-avatar
          Anonymous February 14, 2017 (4:56 pm)

          I have also made this with german chocolate cake mix and it was awesome!

  • comment-avatar
    Lisa March 7, 2015 (8:47 am)

    Do you have any nutrition info for this cake? Calories per slice? Grams of sugar per serving? Etc… Thanks!

    • comment-avatar
      Teresa March 7, 2015 (12:31 pm)

      I’m sorry, Lisa, I don’t have any nutrition info. Needless to say it is probably off the charts in every area. But it is really delicious for an occasional treat! I believe you can program the ingredients into nutrition finders available online and get that info, though. Thanks for stopping by.

      • comment-avatar
        Sarah April 4, 2016 (2:34 pm)

        I did a quick calorie count- about 773 calories a piece. There were about 60 g of sugar. Cutting your cake into 24 instead of 12 pieces would help keep the calories a little more reasonable. At 387 calories a piece, it is a little more feasible as a dessert. This looks amazing.

        • comment-avatar
          Teresa April 4, 2016 (4:10 pm)

          Thanks, Sarah, I know it’s a very rich dessert. Not one you would necessarily eat every day, but save for special occasions since it is high in sugar and calories. 🙂

  • comment-avatar
    Bev S January 30, 2015 (9:14 pm)

    Looks divine… I made it today to serve tomorrow… I am thinking it should be refrigerated because the topping is basically milk??? Also wanted to bring to your attention that the recipe says to bake for 40-50 minutes, but the step by step instructions say 30-40… no biggie… I just kept checking it 🙂 Thanks for the recipe!

    • comment-avatar
      Teresa January 30, 2015 (10:50 pm)

      Hi, Bev. I’m so glad you made this scrumptious recipe. This cake is really fine at room temperature. If it was me I probably wouldn’t refrigerate it until after a day or so. I would just cover it with foil or wrap (carefully) and serve it as is in the morning. Be prepared for sugar shock (especially if you’re forking down your third or fourth piece!) 🙂 Thanks for letting me know about the times in the recipe. I’ve corrected it.

  • comment-avatar
    Beverly Anderson January 14, 2015 (7:20 pm)

    Hi I just wanted to let you know that I have fill in love with this cake, I have a daughter in med – school that I made the cake for and she and her roommates fell hard for this cake too. Then I made the mistake and made this cake for a family gathering so now I am ask to bring sweet potato pies and the pecan cake, thanks,

    • comment-avatar
      Teresa January 14, 2015 (8:48 pm)

      Oh, Beverly, Thank you so much for letting me know how much you enjoyed this delicious cake. I love anything with pecans and the more icing or toppings the better! 🙂 I really appreciate you taking the time to let me know. By the way, I have a sweet potato custard pie on my blog to die for. This one uses almond extract and marshmallow cream. You ought to give it a try sometime too!

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  • comment-avatar
    sharon July 28, 2014 (2:49 pm)

    do we use a whole qt of half and half? seems like to much liquid

    • comment-avatar
      Teresa July 28, 2014 (8:25 pm)

      I am so sorry, Sharon. I’m not sure how the “cup” got left out. It’s in my original electronic version. The correct amount is 1 cup. Thanks for the good catch. Teresa

      • comment-avatar
        Anonymous November 11, 2016 (10:39 pm)

        THE RECIPE SAYS 1 CUP OF HALF AND HALF. I AM LOOKING AT THE RECIPE RIGHT NOW BECAUSE I AM GOING TO MAKE IT SOON, BUT I ALWAYS READ THE REVIEW AND I KNOW THIS IS GOING TO BE A GREAT CAKE…YUM YUM YUM, CANT WAIT TO MAKE.

        • comment-avatar
          Teresa November 12, 2016 (12:30 pm)

          Hope you enjoy this cake. It’s really terrific.

  • comment-avatar
    Shari Kelley May 12, 2014 (12:46 pm)

    Looks so yummy, Teresa! Thanks for sharing this.

    • comment-avatar
      Teresa May 12, 2014 (12:56 pm)

      This is the most amazing recipe! I gave a bunch of it to some friends of ours who recently moved into a new home. They were sharing it with a lot of friends and everyone loved it. Mouthwatering 🙂

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