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    Grits and Pinecones » Recipes » Desserts » Southern Pecan Praline Cake – Easy and Delicious

    Southern Pecan Praline Cake – Easy and Delicious

    May 8, 2017 by Sharon Rigsby, Updated November 5, 2021 101 Comments

    Jump to Recipe Print Recipe
    Southern Pecan Praline Cake

    If you like pecans and pralines, if you like cake, and if you like EASY, you will love this delicious and decadent Southern Pecan Praline Cake recipe. 

    A piece of cake on a saucer with a creamy sauce with pecans on top.

    Not only is it 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 dessert is also perfect for taking to potlucks or church suppers and stays fresh for about a week if kept covered in the fridge. 

    Why you will love this recipe:

    The best part about this recipe 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 mix.

    But that’s what makes this recipe so EASY! Of course, you know there has to be more to this story, and there is!

    What are 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. 

    Here’s what you will need for this recipe: 

    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 batter, yes you read that right), eggs, vegetable or coconut oil, and roasted pecans.

    And then, when you thought this dessert 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!

    Peanut oil, eggs, cake mix, canned icing, pecans, and sweetened condensed milk. Ingredients to make a cake.

    How to make it:

    When you are ready to make it, 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.

    Cake batter being mixed in a bowl of an electric mixer.

    Pour the batter into the prepared baking pan.

    Cake batter poured into an aluminum baking pan.

    Bake for 40 minutes or until the top is golden brown and it pulls away from the sides. Set aside to cool on a wire cooling rack.

    A sheet cake right out of the oven cooling on a white dish towel

    How to make the 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.

    Praline and pecan topping being spooned over a sheet cake.

    Sharon’s tips:

    • This dessert 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 that 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 and start checking at 3-4 minutes. 
    • If I am making this recipe ahead and know I will be freezing it, I always bake and store it in a disposable aluminum baking pan. 
    • It’s best to wait to add the praline topping to your cake until it has cooled completely or just before you are ready to serve it. 

    More Southern dessert recipes:

    If you like this recipe, I’m betting that you will also love these other popular recipes on my blog: Banana Pudding Poke Cake, 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, Pecan Praline Ice Cream, and Easy Peaches and Cream Pie. 

    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. 

    ★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it! 

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

    A piece of Southern Pecan Praline Cake with Pecan and Praline topping being drizzled over it
    Print Pin
    5 from 12 votes

    Southern Pecan Praline Cake Recipe

    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 dessert.
    Course Dessert
    Cuisine Southern
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 15 servings
    Calories 489kcal
    Author Sharon Rigsby

    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

    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 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 that 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. The pan fits perfectly into a two-gallon plastic storage bag. 
    • It's best to wait to add the praline topping just before you are ready to serve it. It also works best to wait until the cake has cooled completely. 

    Nutrition

    Calories: 489kcal | Carbohydrates: 63g | Protein: 8g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 360mg | Potassium: 136mg | Fiber: 24g | Sugar: 48g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 150mg | Iron: 0.5mg
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    Reader Interactions

    Comments

    1. Whitney Blackburn

      May 08, 2022 at 9:02 pm

      Cooked this for Mother’s Day for my in-laws and it was WONDERFUL!!!

      Reply
      • Sharon Rigsby

        May 09, 2022 at 4:58 pm

        Hi Whitney, I am so happy you liked it!
        Sharon

        Reply
    2. Jeanne

      February 26, 2022 at 4:42 pm

      5 stars
      I’m going to make this cake for a Madras party. Can I put the sauce on it before I leave the house?
      Thanks, Jeanne

      Reply
      • Sharon Rigsby

        February 27, 2022 at 3:12 pm

        Hi Jeanne, sure, that shouldn’t be a problem. I hope you enjoy it!
        Sharon

        Reply
    3. Jannell

      December 21, 2021 at 11:38 pm

      I will be trying this for Christmas, I could not find the butter pecan cake mix box but I got regular yellow cake. Hopefully it will be just as good.

      Reply
      • Sharon Rigsby

        December 22, 2021 at 2:33 pm

        Hi Jannell, it won’t taste quite the same, but if you haven’t already made the cake, try this, add half of a cup of chopped roasted pecans, two tablespoons of melted butter, two tablespoons of brown sugar to the batter, along with the ingredients called for on the box, then bake as directed.
        I hope you enjoy it and Merry Christmas!
        Sharon

        Reply
        • Jannell Lovely

          December 22, 2021 at 4:35 pm

          Awesome will do thank you so much!
          Merry Christmas

    4. Dot

      March 24, 2021 at 7:50 pm

      If you make it the night before, can you store at room temperature and then add the sauce the next day before you serve?

      Reply
      • Sharon Rigsby

        March 24, 2021 at 8:45 pm

        Yes. It should be fine at room temperature.

        Reply
    5. Mary Bratton

      September 20, 2020 at 5:56 pm

      Could this also be done in a Bundt pan?

      Reply
      • Sharon Rigsby

        September 20, 2020 at 6:44 pm

        Hi Mary,
        Yes on the bundt pan, but it will take longer to cook because the cake will be thicker. I haven’t ever made it in a bundt pan, but my guess is it will take 10-15 minutes or maybe even longer. The original 9×13 pan takes about 40 minutes so I would start checking it at about 45 minutes and then every five minutes after that.
        Good luck and let me know how it turns out!
        All the best,
        Sharon

        Reply
    6. Jo Ann Kramer

      June 06, 2020 at 9:12 pm

      5 stars
      I made this cake for a family function and it was a big hit. We are all bourbon lovers so the only thing I did different was I made a bourbon pecan sauce to go over the cake. Oh boy was it a delicious combination. This recipe is a keeper!

      Reply
      • Kim

        December 28, 2020 at 11:37 am

        Will you please kindly share your bourbon sauce recipe?

        Reply
      • Lynn Johnson

        April 24, 2021 at 2:10 pm

        Please send me your bourbon sauce receipt
        Thanks

        Reply
      • Pam

        May 10, 2022 at 10:21 pm

        5 stars
        Yes, Please share your bourbon sauce recipe!

        Reply
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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

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    See all of my recipes →

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