Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

Southern Pecan Praline Cake

May 11, 2014Teresa

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 | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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.

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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.

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

Add chopped pecans and heat thoroughly.

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

Here’s the Butter Pecan Glaze for the cake.

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

I allowed the cake to cool before adding glaze.

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

If you love pecans this is the cake for you!

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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
This spectacular coffeecake-type recipe is loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze. It tastes like eating pralines in a Butter Pecan Cake! It's perfect for dessert or a holiday or company breakfast since it has the consistency of coffeecake.
Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
CAKE:
BUTTER PECAN GLAZE:
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
CAKE:
BUTTER PECAN GLAZE:
Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay
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.
© Can’t Stay Out of the Kitchen

 

[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 | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

Are you drooling yet?

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay

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

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Print Recipe
Southern Pecan Praline Cake BigOven - Save recipe or add to grocery list Yum
This spectacular coffeecake-type recipe is loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze. It tastes like eating pralines in a Butter Pecan Cake! It's perfect for dessert or a holiday or company breakfast since it has the consistency of coffeecake.
Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
CAKE:
BUTTER PECAN GLAZE:
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
CAKE:
BUTTER PECAN GLAZE:
Southern Pecan Praline Cake | Can't Stay Out of the Kitchen | this fantastic #cake tastes like eating #pralines in a butter #pecan cake! It explodes in flavor & is perfect for #dessert or a #holiday #breakfast since it has the consistency of #coffeecake. #Easter #MothersDay #FathersDay
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.
© Can’t Stay Out of the Kitchen

130 Comments

  • lomein

    January 20, 2019 at 10:07 am

    Absolutely delicious!!!

    1. Teresa

      January 20, 2019 at 6:01 pm

      Thanks. We love this recipe.

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  • Ann Green

    November 15, 2018 at 6:51 pm

    Thank you for this recipe. This brings back wonderful memories of my mother-in-law. She made this as a cake bundt (no icing) and served it at family dinners. It seemed that the cake got better the longer it sat (not that it sat very long). Will try your version for Thanksgiving. Thank you for a new version of an old family favorite.

    1. Teresa

      November 16, 2018 at 7:32 pm

      Hi, Ann. So glad you like the recipe. Hope you enjoy this version for the Thanksgiving holidays.

  • Arlene gaule

    October 21, 2018 at 4:59 pm

    I made this yesterday and it was very good. I added 2-3 handful coconut to the glaze with the pecans and it was soo delicious! THanks for sharing as this is a keeper, thank you!

    1. Teresa

      October 22, 2018 at 7:36 am

      Hi, Arlene. Yes, I bet the coconut made it even more spectacular. So glad you enjoyed the recipe.

  • Katalba Allen

    October 9, 2018 at 3:16 pm

    I have been dying to try this recipe but I was wondering can you add more pecans than a cup or a cup would be an adequate portion

    1. Teresa

      October 9, 2018 at 4:24 pm

      Hey, Katalba. I think a cup is adequate, but if you enjoy pecans, by all means add more. I would hesitate to go over about 1 1/2 to 2 cups though.

      1. Anonymous

        October 10, 2018 at 9:23 am

        Thank you. That’s what I was thinking 1/2 to a cup more.

        You are the best. I cant wait to try this. I HOPE it comes out right :- )

        1. Teresa

          October 11, 2018 at 10:58 am

          Thanks! Enjoy.

  • Joanna

    June 16, 2018 at 10:05 am

    Your baking notes make this somewhat confusing, I had on my list to buy a can of frosting but when I read the baking notes it made it sound like this frosting was already in the box. (It’s not.) I now understand that you were trying to point out the fact that you don’t use it as an actual frosting but Maybe admit that note altogether because it makes it seem like you shouldn’t need to buy a can, and while reading the instructions one should be able to figure out that it’s not used as an actual frosting. However I am excited to try this recipe it looks DELICIOUS!

    1. Teresa

      June 16, 2018 at 2:35 pm

      Sorry for any confusion, Joanna. I’ve done my best to try to make it clear because so many people could not seem to grasp that the can of frosting was not used in the traditional way. It is one of the best cake recipes ever!

  • Sara S

    May 6, 2018 at 5:38 pm

    This was one of the best cakes I’ve ever had! So moist and delicious, and the pecans add some great texture. I brought it to a Kentucky Derby party for dessert, but this would also be great for brunch. The best part was how easy it was to make. Such a great recipe!

    1. Teresa

      May 7, 2018 at 6:19 am

      Thank you so much, Sara, for stopping by and letting me now. It really is a terrific recipe. So glad you and your friends enjoyed it.

  • Jannine

    April 30, 2018 at 2:42 pm

    If I make the southern pecan praline sheet cake a day ahead, when should I put the glaze on? After it cools that day before or the next day when I serve it? Or does it matter? Thanks!!!!

    1. Teresa

      April 30, 2018 at 4:22 pm

      Hi, Jannine. I would put it on a day ahead, but you can probably add it the day you serve it. I personally liked pouring the glaze over top of the whole cake rather than just drizzling over individual slices. Enjoy.

      1. Jannine

        May 1, 2018 at 6:57 pm

        Thanks! I really don’t want to have to make the glaze when I’m entertaining so that works, I’ll put it on the day ahead when I make the cake! Thanks again!

        1. Teresa

          May 2, 2018 at 11:42 am

          Enjoy!

  • Sticky situation

    April 17, 2018 at 1:17 pm

    this cake is absolutely fantastic! I also can’t find butter pecan cake mix but have used other flavors and it’s been terrific. Also, I add a bag of coconut to the frosting glaze and its…yummy! Every time I make this I get raves!! I have seen the recipe made with water instead of half and half and I’ve made it that way myself, but the half and half really does give it a massive flavor boost!

    Thanks so much for this. Just wonderful!

    1. Teresa

      April 18, 2018 at 9:11 am

      So thrilled that you love the recipe. It is one of those recipes that you can improvise on and get terrific results. Thanks for stopping by and letting me know.

  • Pami

    April 10, 2018 at 1:29 pm

    Do you glaze while hot?

    1. Teresa

      April 10, 2018 at 2:32 pm

      hi, Pami. You can. But I allowed the cake to cool before glazing.

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  • April

    March 6, 2018 at 10:04 pm

    Thank you for sharing your recipe. Im wondering can vanilla rum be added to the recipe?

    1. Teresa

      March 7, 2018 at 2:21 pm

      Hi, April. I’m sure vanilla rum can be added with the cake mix to provide a burst of flavor. I would probably not use more than a tablespoon.

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  • Jo Miller

    January 21, 2018 at 11:38 am

    The recipe calls for 4 eggs and the cake mix says 3 eggs. Do you still use the 4 eggs? Can’t wait to try it!

    1. Teresa

      January 25, 2018 at 7:27 am

      Hi, Jo. I used 4 eggs for this recipe. It’s a terrific cake. Hope you like it.

  • clare

    November 2, 2017 at 6:53 am

    so are you saying that the Coconut Frosting comes in the Cake mix or with it? Am I suppose to ADD that to the Cake Mixture? I’m confused. thx, Lee

    1. Teresa

      November 2, 2017 at 1:00 pm

      Hi, Clare, you will need to purchase a can of coconut pecan frosting that goes into the cake mixture. It is NOT used for the icing. There are other ingredients that are used for the icing. Hope that clarifies everything. Enjoy.

  • Niesha

    October 20, 2017 at 7:49 pm

    Hi Teresa! I love this cake and have made it twice now, but, each time it burned. I used metal pans instead of glass. I can’t figure out if it’s because the pans weren’t deep enough, my oven cooks fast or the fact that they weren’t glass. I’ve had to cut all of the burnt outer parts and it’s still a delicious cake.

    1. Teresa

      October 20, 2017 at 10:10 pm

      Hi, Niesha, I really prefer cooking with glass or ceramic (although for years I baked in aluminum pans). You can pick up old pyrex baking dishes at Thrift shops or antique malls for cents on the dollar. My personal preference is ceramic, but glass is fine. I would do a couple of things: Make sure the cake is in the center of the oven. If your oven has hot spots, try to move it away from that. Also, your oven appears to cook really fast. (Mine cooks slow). So why don’t you turn the temperature down to 300 or 325 the next time you bake it and see if that works any better for you? You may have to cook it longer that way, but hopefully it won’t scorch. Also I would tent the top of the cake with foil if it gets too dark on top. You have to bake the cake longer that way, but it usually prevents the surface of the cake from over browning. One other thing, if your metal pans are very shallow, yes, the cake will bake much faster that way. You may have to shave off five or ten minutes (perhaps more) if your pans conduct the heat differently from glass. Thanks for writing, Niesha. I’m so glad you love the cake. See if any of these ideas work. Have a great weekend.

  • Sandy Ellis

    April 22, 2017 at 7:22 am

    Hi Teresa, this looks divine, but I cannot eat coconut. I saw that you suggested a can of vanilla may be a good substitute, but I’m not a fan of canned icing with all the preservatives. I make a good home made cream cheese frosting. do you think that would work as well?

    1. Teresa

      April 22, 2017 at 2:34 pm

      Hi, Sandy, I bet that would work wonderfully. Just remember that cooking time may fluctuate.

  • Anonymous

    February 14, 2017 at 4:54 pm

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

    1. Wanda

      July 15, 2019 at 2:44 pm

      Yes, German Chocolate one is very good. But the original one I made was my mother’s recipe and it was a yellow cake mix. Cooked in bundt pan, but no frosting when done. I would now add the frosting after cooled. Mother called this “The Cake”!

      1. Teresa

        July 16, 2019 at 1:51 pm

        Thanks for sharing your thoughts, Wanda.

  • Anonymous

    November 20, 2016 at 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.

    1. Teresa

      November 21, 2016 at 7:43 am

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

  • Anonymous

    October 20, 2016 at 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!

    1. Teresa

      October 21, 2016 at 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. 🙂

  • Janet

    October 13, 2016 at 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!!!

    1. Teresa

      October 14, 2016 at 9:23 am

      It should be okay.

  • Janet

    October 13, 2016 at 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!!!!!

    1. Teresa

      October 14, 2016 at 9:23 am

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

  • Renee

    August 15, 2016 at 12:02 pm

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

    1. Teresa

      August 16, 2016 at 1:11 pm

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

  • Jennifer Howard

    May 2, 2016 at 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!

    1. Teresa

      May 2, 2016 at 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.

  • Karen

    March 29, 2016 at 2:49 pm

    Can this be made the day before?

    1. Teresa

      March 29, 2016 at 3:33 pm

      I’ve made it the day before, Karen.

      1. Karen

        March 29, 2016 at 4:22 pm

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

        1. Teresa

          March 30, 2016 at 10:42 am

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

  • Mrs Clark

    March 28, 2016 at 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!

    1. Teresa

      March 29, 2016 at 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! 🙂

  • Liz

    February 13, 2016 at 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. ?

    1. Teresa

      February 15, 2016 at 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. 🙂

  • DJ

    February 13, 2016 at 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!

    1. Teresa

      February 13, 2016 at 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.

  • Jodi

    February 8, 2016 at 2:10 pm

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

    1. Teresa

      February 8, 2016 at 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.

  • Anonymous

    January 26, 2016 at 3:24 pm

    Can you use icing without coconut

    1. Teresa

      January 26, 2016 at 5:52 pm

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

  • Ruba

    January 20, 2016 at 9:09 am

    Great recipe thanks for sharing

    1. Teresa

      January 20, 2016 at 10:24 am

      So glad you liked it, Ruba.

  • Jae

    January 16, 2016 at 6:26 pm

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

    1. Teresa

      January 17, 2016 at 4:37 pm

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

  • Morgan

    January 8, 2016 at 10:18 pm

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

    1. Teresa

      January 9, 2016 at 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.

  • Anne

    January 5, 2016 at 1:37 pm

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

    1. Teresa

      January 6, 2016 at 8:23 am

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

  • Karen M.

    January 4, 2016 at 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.

    1. Teresa

      January 5, 2016 at 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.

  • Mandi

    December 31, 2015 at 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!

    1. Teresa

      December 31, 2015 at 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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  • Dawn

    December 21, 2015 at 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.

    1. Teresa

      December 21, 2015 at 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! 🙂

  • Jody

    November 23, 2015 at 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!!

    1. Teresa

      November 24, 2015 at 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!

      1. Belinda

        December 18, 2017 at 6:02 am

        They was out of the Butter Pecan Cake Mix. I seen somebody used German Chocolate Cake Mix will it taste just as good? Any help.

        1. Teresa

          December 18, 2017 at 7:29 am

          You can try the German chocolate cake mix, Belinda but it will be totally different. If you can find the butter pecan cake mix anywhere, you really need to try to use that. Even still, the chocolate will taste good too.

  • Juanita

    November 12, 2015 at 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.

    1. Teresa

      November 12, 2015 at 6:24 pm

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

  • Ivory

    August 29, 2015 at 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?

    1. Teresa

      August 30, 2015 at 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.

  • Monique

    August 6, 2015 at 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 🙂

    1. Teresa

      August 12, 2015 at 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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  • Sharlet Jarvis

    July 1, 2015 at 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!!

    1. Teresa

      July 2, 2015 at 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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  • Becky

    June 17, 2015 at 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.

    1. Teresa

      June 18, 2015 at 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.

  • Miriam

    June 12, 2015 at 11:36 am

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

    1. Teresa

      June 12, 2015 at 11:42 am

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

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  • Lisa

    April 24, 2015 at 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!

    1. Teresa

      April 24, 2015 at 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? 🙂

    2. Margaret Cook

      June 6, 2015 at 5:51 am

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

      1. Teresa

        June 6, 2015 at 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.

    3. Adele

      July 16, 2017 at 5:59 am

      I love the idea of using round cake pans – what size pans did you use? And how long did you bake the layers?

      1. Teresa

        July 16, 2017 at 9:32 am

        Hi, Adele. I used a 9×13″ baking dish. But I bet you could substitute two 8-inch round cake pans if you desired.

  • Sharlet Jarvis

    April 4, 2015 at 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!

    1. Teresa

      April 5, 2015 at 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.

  • Nancy C.

    April 1, 2015 at 7:37 pm

    Has anyone tried it as a bundt cake?

    1. Teresa

      April 1, 2015 at 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…..

  • Noelle

    March 25, 2015 at 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?

    1. Teresa

      March 26, 2015 at 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.

      1. Fran

        June 22, 2015 at 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!

        1. Teresa

          June 23, 2015 at 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! 🙂

          1. Charlene

            February 14, 2017 at 5:01 pm

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

          2. Teresa

            February 14, 2017 at 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. 🙂

        2. Anonymous

          February 14, 2017 at 4:56 pm

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

  • Lisa

    March 7, 2015 at 8:47 am

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

    1. Teresa

      March 7, 2015 at 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.

      1. Sarah

        April 4, 2016 at 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.

        1. Teresa

          April 4, 2016 at 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. 🙂

  • Bev S

    January 30, 2015 at 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!

    1. Teresa

      January 30, 2015 at 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.

  • Beverly Anderson

    January 14, 2015 at 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,

    1. Teresa

      January 14, 2015 at 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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  • sharon

    July 28, 2014 at 2:49 pm

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

    1. Teresa

      July 28, 2014 at 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

      1. Anonymous

        November 11, 2016 at 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.

        1. Teresa

          November 12, 2016 at 12:30 pm

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

  • Shari Kelley

    May 12, 2014 at 12:46 pm

    Looks so yummy, Teresa! Thanks for sharing this.

    1. Teresa

      May 12, 2014 at 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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