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.
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, like my recipe for Charleston Chewies, 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!
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.
Pour the batter into the prepared 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.
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.
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!
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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
- ¾ cup vegetable or coconut oil
- 1 cup water
- ½ cup roasted pecans roasted and chopped
Cake Topping Ingredients:
- 1 14 oz can sweetened condensed milk
- 2 tablespoon unsalted butter
- ½ 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 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.
Charlotte
If this is a super southern dessert well then I need to make it immediately! Let’s call it cultural exploration 🙂
Gritsandpinecones
Hi Charlotte, I like the way you think!
Sharon
Siobhan
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.
Gritsandpinecones
Hi Siobhan, I’m so glad you and your co-workers are enjoying the cake. Thanks so much for sharing!
Karen
Where can you buy the butter pecam cake mix
Gritsandpinecones
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.
Peggy
Made this for my birthday. Served it with butter pecan ice cream. It was fabulous.
Gritsandpinecones
Hi Peggy, thanks so much for letting me know that enjoyed the cake and I hope you had a great birthday!
Melissa
I tried it. Absolutely delicious – especially. With vanilla ice cream. Thanks for sharing it!
Gritsandpinecones
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!
Gritsandpinecones
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.
Daylis
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!
Carol
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!
Gritsandpinecones
Hi Carol,
Sure, you can use a bundt cake pan and I’m sure it would be awesome!
Nicoletta @sugarlovespices
It really looks scrumptious! Especially with that drizzle of condensed milk and roasted pecans! Yum 🙂
Gritsandpinecones
Thanks so much Nicoletta! It is scrumptious but very rich!
sueb
Looks delicious!
Should the warm topping be poured on each piece at serving time or over the entire cake earlier in the day?
Gritsandpinecones
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!
Teal Mitchell
Joe can I cut down on some of the sweetness to make it less rich?
Laura
Aw…come on…what doesn’t go with condense milk? Yummmy…can eat right out of the can.
As a kid growing up we had condensed milk spread on bread for our dessert!
Megan
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.
Gritsandpinecones
Thanks so much Megan! I hope you enjoy it!
Jeanith Burdine
Made this cake. It is so good.
Gritsandpinecones
Hi Jeanith,
Thanks so much for letting me know. I am so glad you enjoyed the cake!
Sharon
Debra Holtz
Does anyone. Make cakes. From scratch anymore? Seriously! A box of cake mix ?
Sharon Rigsby
Hi Debra,
Sure they do. This recipe just happens to be made with a box mix. Here is a link to a new roundup I posted a few days ago with 28 recipes for sheet cakes. Most are made from scratch. https://www.gritsandpinecones.com/sheet-cake-recipes/
All my best,
Sharon