Southern Pecan Praline Cake is about as southern as you can get and if you like pecans and pralines you will love this easy to make, decadent and delicious cake.
I made this scrumptious cake for the upcoming Big Bend Hospice 2017 Spring Fling, Under a Magnolia Moon Fundraiser which will be held Thursday evening, May 18, at Tallahassee Nurseries. Spring Fling is a beautiful garden party with over 50 area restaurants on site for guests to sample their delicious dishes.
And you are invited to attend this year so you can also enjoy the fabulous food, stroll through the beautiful gardens of Tallahassee Nurseries, help raise money for a wonderful cause and maybe even have a piece of my Southern Pecan Praline Cake! My husband and I love going to this lovely moonlight evening event full of food, spirits, and fun and we hope to see you there!
Spring Fling has raised close to a million dollars to support some of the Big Bend Hospice’s most important unfunded programs such as music therapy, children’s bereavement, emergency family support, charity care and much more.
If you would like to receive more information about Big Bend Hospice’s Spring Fling or purchase tickets, contact Big Bend Hospice at (850) 878-5310 and ask for Connie Palmer or Leila McClure, or you can purchase tickets online by going to the Big Bend Hospice Website.
Southern Pecan Praline Cake is easy to make and freezes beautifully. In fact, I have already made several ahead for the Spring Fling and froze them to keep them fresh. Southern Pecan Praline Cake is also a great cake to take to potlucks and church suppers and keeps well covered in the fridge for about a week.
But, the best part about this great cake is it starts with a boxed cake mix! I know there are a few of you baking purists that are rolling your eyes about now because I’m starting off with a cake mix, but that’s what makes this cake so great and so easy! Of course, you know there has to be more to this story, and there is!
The rest of the story behind Southern Pecan Praline Cake is in its list of ingredients which are: a box of butter pecan cake mix, a tub of coconut pecan frosting (which goes in the cake batter, yes you read that right), eggs, vegetable or coconut oil, and roasted pecans. And then, just when you thought it couldn’t get any sweeter, there is also a decadent praline topping made with sweetened condensed milk, butter, and more roasted pecans which is then poured over the entire cake!
If you like this cake, you might also like to try these easy to make cake recipes: Apple Dapple Cake with Caramel Glaze and My Favorite Carrot Cake. Here is another link if you are looking for even more luscious dessert recipes.
Looking for other popular recipes from the South? Check out these delicious favorites: Southern Potato Salad, Southern Pimento Cheese Spread, Southern Style Crab Cakes, and Easy Classic Southern Tomato Pie. Intrigued? Check out, even more, Southern Recipes.
When you are ready to make this yummy cake, gather the ingredients and preheat the oven to 350 degrees F. Spray a 9×13 baking pan with non-stick baking spray.
Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
Pour the batter into the prepared baking pan.
Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
*To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings | servings |
- 1 15.25 oz box butter pecan cake mix
- 1 15 oz tub coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or coconut oil
- 1 cup water
- 1/2 cup roasted* pecans chopped
- 1 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter
- 1/2 cup roasted* pecans chopped
Ingredients Cake Ingredients:
Cake Topping Ingredients:
|
- Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
- Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
- To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
*To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
This recipe looks wonderful. Butter pecan always reminds me of my grandfather – he used to sneak us a scoop of butter pecan ice cream after dinner when we went to visit. I always love when food can take you back down memory lane! Looking forward to trying this.
Thanks so much Megan! I hope you enjoy it!
It really looks scrumptious! Especially with that drizzle of condensed milk and roasted pecans! Yum 🙂
Thanks so much Nicoletta! It is scrumptious but very rich!
Looks delicious!
Should the warm topping be poured on each piece at serving time or over the entire cake earlier in the day?
Hi Sue,
Actually, it’s fine to do it either way. If I am having company, I usually wait and spoon the topping over the cake right before I serve it because I think it looks better, but if not, I just pour it over the entire thing.
I hope you enjoy it!
Joe can I cut down on some of the sweetness to make it less rich?
Hello! I can’t wait to make this cake. I would like to try it as a bunt cake. Do you think it would turn out well? Thanks for the recipe!
Hi Carol,
Sure, you can use a bundt cake pan and I’m sure it would be awesome!
Do you freeze with the topping on? And if so do you just bring to room temp? Then serve? Thanks I’m REALLY dying to try it!
Hi Daylis, I’ve done it both ways and I think it is a little better to just freeze the cake and then when you are ready to serve it add the topping. If you freeze it with the topping it seeps into the cake more and doesn’t make quite as nice of a presentation. I hope you enjoy it!
There is no getting around it, cake is really rich! The only thing I can think of would be to put another topping on it. But I’m not sure what you could use. So sorry I couldn’t be more help.
I tried it. Absolutely delicious – especially. With vanilla ice cream. Thanks for sharing it!
Made this for my birthday. Served it with butter pecan ice cream. It was fabulous.
Hi Peggy, thanks so much for letting me know that enjoyed the cake and I hope you had a great birthday!