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.
Like my Pecan Pie Dump Cake, it’s not only easy to make but 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 recipes for Dr. Pepper Cake, Coffee Cake Cookies, and 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.
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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 this Southern Pecan Praline Cake
- 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.
- 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.
Tips for perfect results every time
- 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, Redneck Caviar, 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.
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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 9×13 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.
Pam
I’m confused the pic shows peanut oil vs recipe shows veg/coconut oil. Please clarify I plan to make for Thanksgiving
Sharon Rigsby
Hi Pam, you can use vegetable oil, peanut oil or coconut oil for the cake. Any of those oils will be fine. I hope you and your family enjoy the cake!
Happy Thanksgiving!
Sharon
Marci Johnson
I use canola oil and its fine!
Deborah K Jones
Would German Chocolate icing work as well?
Sharon Rigsby
Hi Deborah, I’ve never tried German Chocolate Icing. I think it might but can’t say for sure. I’m sorry I couldn’t be more help!
Happy Thanksgiving!
Sharon
Ivy Motes
I have made this cake with Duncan Hines cake mix and added a can of coconut pecan icing and it is amazing. A cake from scratch is definitely not needed.
Sharon Rigsby
Thanks Ivy, so glad you enjoyed it!
Happy Thanksgiving.
Sharon
Aleida Brandvold
There are not many varieties of canned icing around here. I looked today …certainly no 15 oz tub coconut pecan frosting. What can I use instead?
Sharon Rigsby
Hi Aleida,
I’m sorry you can’t find the coconut pecan frosting where you live. I have never done this, but I’m thinking you could just make the cake according to the directions on the package and throw in a handful of coconut and chopped pecans. It’s really the praline topping that makes the cake so decadent. Again, I haven’t done this, but this is the only thing I can think of as a substitute. The other thing is this cake is really best if you wait till the cake has been chilled in the refrigerator and right before you serve it to add the topping.
If you do decide to go this route, please drop me a note to let me know how it turns out.
All the best,
Sharon
Karen Cure
Sharon, the nutrition info is for what size portion? In other words, how many servings does the recipe make? I’m guessing it’s not 589 calories for the whole cake!
Sharon Rigsby
It’s 1/15 of the cake, which is assuming you cut it into 15 pieces. Hope you enjoy it!
Wanda B.
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!
Sharon Rigsby
Hi Wanda, thank you so much for leaving such a nice comment. I am so glad you enjoyed the cake!
All my best,
Sharon
Susan
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!
Sharon Rigsby
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
Mary Guidry
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!
Sharon Rigsby
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.
Cindy Fine
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.
Gritsandpinecones
Dear Cindy thanks so much for letting me know! You made my day!
All my best,
Sharon
LISA SMATHERS
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
Gritsandpinecones
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
Sherry echelberger
Have you ever baked this as a 3 layer cake? And how long would you bake them?
Gritsandpinecones
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
Marci
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.
Gritsandpinecones
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
Judy
This is a 5 STAR cake!!!!!
Gritsandpinecones
Hi Judy, I am so glad you liked it!
All my best!
Sharon
Amber
What if you don’t like coconut? What can you substitute for that icing?
Gritsandpinecones
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
Amy
I recently made this cake and it was great! For the picky people I know, what frosting would you suggest to use without coconut?
Gritsandpinecones
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
Sylvia
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?
Gritsandpinecones
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