If you like pecans and pralines, if you like cake, and if you like EASY, you will love this delicious Southern Pecan Praline Cake. A decadent sheet cake recipe with great taste in half the time.
Not only is Southern Pecan Praline Cake easy to make, but it also freezes beautifully. I have already made several ahead for different occasions and have them stashed in the freezer to keep them fresh. This sheet cake is also perfect for taking to potlucks or church suppers and stays fresh for about a week if kept covered in the fridge.
What our readers are saying:
Cindy writes: “I made this cake last night. Brought it to work today, OMG, this cake is awesome! I have gotten so many compliments from my co-workers on this one!!! Sharon, Thanks so much for the yummy, yummy cake recipe. I will be making this one again real soon!”
Siobhan writes: “I have made this cake two times to bring to potlucks at works over the last month. I have to bring another today due to requests for more. It is the best cake ever. I pour the topping on it before bringing it to work for convenience. Works perfectly. Easy and delicious.”
Southern Pecan Praline Cake – So Easy to Make:
But, the best part about this excellent cake is that it starts with a box of butter pecan cake mix. I know there are a few of you baking purists that are rolling your eyes about now because I’m using a cake mix. But that’s what makes this cake so EASY! Of course, you know there has to be more to this story, and there is!
A word about pralines:
Pralines are a classic Southern candy, and these luscious, crunchy bites of heaven taste a little like a combination of creamy butterscotch, caramel, and roasted pecans all wrapped up in a sugary, fudgy package! Homemade pralines make wonderful gifts for your foodie friends and are simple to make. Check out my easy recipe for Old-Fashioned Pecan Pralines.
Southern Pecan Praline Cake Ingredients:
The rest of the story behind Southern Pecan Praline Cake is in its list of ingredients which include 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.
Decadent Praline Topping Ingredients:
And then, when you thought this cake 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!
More Southern cake recipes:
If you like this southern cake recipe, I’m betting that you will also love these other popular cake recipes on my blog: Apple Dapple Cake with Caramel Glaze, Easy Carrot Cake with Cream Cheese Icing, Georgia Cornbread Cake AKA Pecan Cake, Pineapple Upside Down Cake, Minnie Lee Croley’s Sour Cream Pound Cake, and Butterscotch Pecan Coffee Cake. Need more dessert ideas? Check out all of my dessert recipes here.
More Southern recipes:
Check out these popular southern recipes on my blog: Southern Potato Salad, Old-Fashioned Southern Cornbread, Southern Peach Bread, Best Ever Southern Caviar Dip, Southern Pink Lady Peas, Easy Hoecakes AKA Cornmeal Pancakes, Southern Fresh White Acre Peas, Southern Fried Green Tomatoes, and Southern Sweet Potato Pie. Of course, since this is a blog about Southern recipes, I have lots more. You can check all of my Southern recipes here.
How to make Southern Pecan Praline Cake:
When you are ready to make this delicious cake, gather your 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 handheld 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.
How to make the praline topping:
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.
Sharon’s Expert Tips:
- 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.
- Check out my easy recipe for roasted pecans here, or spread the pecan halves out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes. If you are roasting pecans which have already been chopped up, reduce the roasting time to five minutes or so. The smaller the pecan piece, the quicker they will burn, so observe them and start checking at 3-4 minutes.
- If I am making this cake ahead and know I will be freezing it, I always bake and store the cake in a disposable aluminum baking pan.
- It’s best to wait to add the praline topping to your cake to just before you are ready to serve it. It also works best to wait until the cake has cooled completely.
Southern Pecan Praline Cake Recipe
Ingredients
Cake Ingredients:
- 15.25 oz box butter pecan cake mix
- 15 oz tub coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable or coconut oil
- 1 cup water
- 1/2 cup roasted pecans roasted and chopped
Cake Topping Ingredients:
- 1 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter
- 1/2 cup pecans roasted and chopped
Instructions
- 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 handheld 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.
Pecan Praline Topping Instructions
- 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.
Notes
- 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.
- Check out my easy recipe for roasted pecans here, or simply spread the pecan halves out in a single layer on a baking sheet and roast in a 350-degree oven for ten minutes. If you are roasting pecans which have already been chopped up, reduce the roasting time to five minutes or so. The smaller the pecan piece the quicker they will burn, so watch them carefully and start checking at three-four minutes.
- If I am making this cake ahead and know I will be freezing it, I always bake and store the cake in a disposable aluminum baking pan. It fits perfectly into a two-gallon plastic storage bag.
- It's best to wait to add the praline topping to your cake to just before you are ready to serve it. It also works best to wait until the cake has cooled completely.
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!
Made this cake. It is so good.
Hi Jeanith,
Thanks so much for letting me know. I am so glad you enjoyed the cake!
Sharon
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!
Where can you buy the butter pecam cake mix
Hi Karen, if you are in Tallahassee they have it at the Thomasville Rd Publix in the cake mix section. I used Betty Crocker because that’s what they had, but I’m pretty sure Duncan Hines makes it too.
I have made this cake 2 times to bring to potlucks at works over the last month. I am having to bring another today due to requests for more. It is the best cake ever. I pour the topping on it before bringing it to work for convienence. Works perfectly. Easy and delicious.
Hi Siobhan, I’m so glad you and your co-workers are enjoying the cake. Thanks so much for sharing!
If this is a super southern dessert well then I need to make it immediately! Let’s call it cultural exploration 🙂
Hi Charlotte, I like the way you think!
Sharon
I know some one who pokes holes in the cake then puts the icing.
Hi Linda, I was just talking with a lady yesterday who told me she did the same thing. She said she thought it made the cake too dense, but her family loved it that way.
Sharon
I can’t wait to try this. I wonder instead of water could I use rum or half rum and half water to equal the 1 cup liquid? Will update once Ive made it. Thank you for the recipe.
Hi April, I’ve never substituted alcohol for water in this recipe, but don’t see any reason why you couldn’t. Please let me know how it turns out!
Sharon
Are you heating the topping on the stove until the butter melts then add the pecans?
Hi Pat, yes, that’s correct! Hope you enjoy the cake!
All my best,
Sharon
I made this luscious cake for a small dinner party and didn’t need a cake this big. I baked it in two 8″ square pans for 35 minutes, and froze one and half of the sauce for later. It was a big hit! Thanks, Sharon, for another great recipe!
Hi Susan, I’m so glad you and your friends enjoyed the cake! And, thanks so much for letting me know. Also, don’t you love it when you are able to save half and freeze it so you will have a treat later!
All my best!
Sharon
This cake is excellent. Instead of water, I used half n half and I also added 2 tsp each of vanilla, butter, and butter pecan extracts. For the butter sauce, instead of regular sweetened condensed milk, I used the caramel flavored sweetened condensed milk. You can buy both the Betty Crocker Butter pecan cake mix and the caramel sweetened condensed milk at Walmart
Hi Angela,
Thanks so much for letting me know you enjoyed the cake and for sharing your tweaks! They sound delicious!
All my best,
Sharon
This looks great, only my family doesn’t like coconut–I do, but they don’t. What kind of frosting could I substitute for the pecan coconut?
Hi Lori,
I am sorry to take so long to get back with you. I actually went to the grocery store to see if I could find anything else that might work. But I didn’t have any luck. If they don’t like coconut, I think I would just follow the directions on the cake mix to make it as is, but add the pecans. Then I would make the icing according to the recipe.
Hope that helps, sorry I don’t have a better solution.
All my best,
Sharon
Sharon, no worries; it only took 2 days I think. Thanks for the reply. I may just make it and say “too bad”. There are several who don’t like coconut. So don’t eat it. lol I really appreciate you going to the store to look, too.
Lori, I don’t care fur coconut either. I baked this yesterday and used Salted Caramel Frosting instead. Delicious!!! I will look for a Butter Pecan Frosting to use, as well. 👍🏻😋
Hey Debbie,
Thank you so much for sharing a great substitute for the coconut icing.
All my best!
Sharon
I normally make individual little cakes for guys at office for Christmas and I am thinking this might be good to try out. You state the cake would keep in the fridge for a week. Do you have to keep it refrigerated?
Hi Sylvia, I have always kept it in the refrigerator because of the sweetened condensed milk in the icing. If you don’t add the icing until you are ready to serve it, I think you could leave it out.
All my best,
Sharon
I recently made this cake and it was great! For the picky people I know, what frosting would you suggest to use without coconut?
Hi Amy,
I haven’t ever made this cake with anything but the coconut pecan icing so I’m not sure what else could work. I wonder what would happen if you put the coconut icing in your food processor and processed it until the coconut was finely ground up. Do you think that might satisfy your picky friends? I’m so sorry but that’s really all I can come up with. If you do swap out the icing or try the food processor trick, please let me know how it turns out!
All my best,
Sharon
What if you don’t like coconut? What can you substitute for that icing?
Hi Amber,
I haven’t tried this out, but one of my readers who didn’t like coconut said she used Salted Caramel Frosting. She said it was delicious! If you decide to check it out, please let me know how that works for you!
All my best,
Sharon
This is a 5 STAR cake!!!!!
Hi Judy, I am so glad you liked it!
All my best!
Sharon
Made this cake three times last year! It’s my new favorite for company. So easy, moist and delicious! Have used walnuts when didn’t have have pecans. I prefer topping spread over cake in the pan.
Hi Marci,
So glad you liked the cake! It’s a favorite of ours too! Thanks so much for letting me know.
All my best,
Sharon
Have you ever baked this as a 3 layer cake? And how long would you bake them?
Hi Sherry, I haven’t ever baked it any other way than a sheet cake. However I don’t see any reason you couldn’t. I would guess you would bake the smaller pans about 20-25 minutes. I hope this helps! Let me know how it turns out.
All my best, Sharon
Made the cake for a funeral at church. It was a hit. I made two cakes. Made extra icing. Thank you for recipe. One thing I learned though. If you have a kitchen side mixer and making two cakes. Don’t mix both together. It does not work. You will be mopping. Thank you again. And also I could not find butter pecan cake mix. I just used butter cake mix. Turned out great
Hi Lisa,
Thanks so much for leaving a comment. I’m so glad everyone enjoyed the cakes. Also, thanks so much for the tip about using just a plain butter cake mix. I know the folks who can’t find butter pecan cake mix will appreciate it.
All my best,
Sharon
I made this cake last night. Brought it to work today, OMG, this cake is awesome! I have gotten so many compliments from my co-workers on this one!!! Sharon, Thanks so much for the yummy yummy cake recipe. I will be making this one again real soon.
Dear Cindy thanks so much for letting me know! You made my day!
All my best,
Sharon
I have this cake in the oven right now and not sure if I should pour icing over cake today and refrigerate. I will be serving it tomorrow afternoon and was a little worried pouring icing tomorrow on cold cake the icing will be runny. Does it harden in the refrigerator overnight? It looks wonderful and my kitchen smells great! Can’t wait to try it! Thank you!
Hey Mary, wait till just before you serve it to add the icing. It sets up really nicely especially when poured on a cold cake.
I made this yesterday for the first time for a last-minute BBQ the day after a couple’s wedding. I didn’t have regular sweetened condensed milk so I used the caramel version for the first time. WOW, was this a huge hit! And so simple. I baked it in a Bundt pan and drizzled the icing over it. I had to add some milk to thin it to the right consistency. This is a keeper!
Hi Susan, thanks so much for letting me know! I’m so glad you liked it! I also like the idea of using a bundt pan!
All the best,
Sharon
I’ve made this cake 2 times for potluck. Both times the dish was empty coming home. I love this cake. However, the recipe I used called for half & half instead of water and only 1/2 cup oil. This cake is easy to make and is awesomely delicious!!! Thank you for posting!
Hi Wanda, thank you so much for leaving such a nice comment. I am so glad you enjoyed the cake!
All my best,
Sharon