Southern Pecan Praline Cake
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.
Ingredients
CAKE:
- 1 box Betty Crocker butter pecan cake mix
- 16 oz. can Betty Crocker Coconut Pecan Frosting
- 4 large eggs
- 3/4 cup canola or coconut oil
- 1 cup half-and-half for increased flavor instead of water
- 1/2 cup chopped pecans
BUTTER PECAN GLAZE:
- 14 oz. can sweetened condensed milk
- 3 tbsp. butter
- 1/2 cup chopped pecans
Instructions
CAKE:
- Preheat oven to 350°.
- Grease or spray a 9x13” baking dish with cooking spray.
- In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
- Mix well.
- Add chopped pecans and stir to combine.
- Pour batter into prepared baking dish.
- Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
BUTTER PECAN GLAZE:
- In a small saucepan over medium heat, melt butter.
- Add condensed milk and stir.
- Heat thoroughly, then add chopped pecans.
- Stir again to combine and remove from heat.
- Spoon sauce over individual slices of cake or spread over entire cake.
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.
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