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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

Teresa Ambra
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.
3.94 from 176 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cakes and Cheesecakes/Breakfast, Dessert
Cuisine Southern
Servings 15
Calories 553 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 electric mixer
  • 1 small mixing bowl
  • 1 nut chopper if nuts are not previously chopped
  • 1 small sauce pan

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 oil or coconut oil
  • 1 cup half-and-half for increased flavor, instead of water
  • 1/2 cup pecans chopped (measure after chopping)

BUTTER PECAN GLAZE:

  • 14 oz. can sweetened condensed milk
  • 3 tbsp. butter
  • 1/2 cup pecans chopped (measure after chopping)

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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 553kcalCarbohydrates: 61gProtein: 7gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 71mgSodium: 391mgPotassium: 241mgFiber: 2gSugar: 42gVitamin A: 279IUVitamin C: 1mgCalcium: 182mgIron: 1mg
Keyword breakfast, brunch, cake, coconut, coffee cake, dessert, pecans
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