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.
Marna
I cant find coconut frosting. What frosting could you substitute?
Sharon Rigsby
Hi Marna, I had a hard time finding it the last time I tried to find it too. I do see it advertised at Walmart. Also, Amazon is advertising that they have a cake mix and icing package for $16.99 which is ridiculous. As a last resort, Pillsbury has this recipe online if you are up to making the icing yourself: https://www.pillsbury.com/recipes/german-chocolate-cake-with-coconut-pecan-frosting/5db03129-1154-4fcd-b7a8-8339a1bb1ad8. I’m hopeful that with the holidays right around the corner, the stores will start stocking it again.
I’m sorry I couldn’t be of more help!
Sharon
Keri
I’ve made this for my family, for friend’s birthdays and as a dessert to serve in our soup kitchen. This is a fantastic recipe!
Sharon Rigsby
I’m so glad you liked it and thanks so much for letting me know.
Sharon
Whitney Blackburn
Cooked this for Mother’s Day for my in-laws and it was WONDERFUL!!!
Sharon Rigsby
Hi Whitney, I am so happy you liked it!
Sharon
Jeanne
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
Sharon Rigsby
Hi Jeanne, sure, that shouldn’t be a problem. I hope you enjoy it!
Sharon
Jannell
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.
Sharon Rigsby
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
Jannell Lovely
Awesome will do thank you so much!
Merry Christmas
Dot
If you make it the night before, can you store at room temperature and then add the sauce the next day before you serve?
Sharon Rigsby
Yes. It should be fine at room temperature.
Mary Bratton
Could this also be done in a Bundt pan?
Sharon Rigsby
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
Bonnie
Have made this in Bundt pan with 45 minute bake time. Usually make a caramel glaze with more roasted pecans vs condensed milk and butter. And roast pecans is a must for extra flavor. Thanks for this recipe!
Jo Ann Kramer
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!
Kim
Will you please kindly share your bourbon sauce recipe?
Lynn Johnson
Please send me your bourbon sauce receipt
Thanks
Pam
Yes, Please share your bourbon sauce recipe!
Pat
Great cake. Can I use milk instead of water?
Sharon Rigsby
Hi Pat, I have never used milk in place of water so I’m sorry I can’t say for sure how it would turn out.
All the best,
Sharon
Shannon Copass
really good cake
Shelly
Fast and delicious! Only added pecans to a small amount of topping for a couple of slices. My husband and I tried one slice and it was delicious! Froze the rest. Stored the rest of the topping, without nuts, in a jar in the refrigerator. Thanks!
Debbie
Hi
I’m wondering if you might know what the baking temp & time would be if I used a bundt cake pan instead of sheet pan?
Thank you
Sharon Rigsby
Hi Debbie,
I’ve never cooked it in a bundt pan, so I can’t say for sure, but I would think you would use the same temperature, and it would probably just take a little more time to bake. I would start with setting the time the same as for the sheet cake, then test it using a wooden skewer every five minutes until it comes out clean with just a few damp crumbs.
I hope you enjoy it!
Sharon
Angela Morris
I baked it in a Bundt pan at 350 degrees for 50 minutes.
Johnny Watson
Delicious, quick and easy, my new favorite recipe.
MaryFrances
This cake is so over the top good & so easy to make! My family and friends loved it so much, I have decided to make a few to give away as Christmas gifts! This will be a favorite at holiday and family gatherings for years to come! Thanks so much for sharing it!
Juliea C Branyon
This cake is Great. I like to add toasted coconut to the Toppen.
Cherl
Made for Thanksgiving! I’m sure it will be a hit!
Sharon Rigsby
Awesome! I hope you enjoy it!
Happy Thanksgiving!
Sharon
Christi
Hi, I am unable to find Butter Pecan cake mix. I have bought a white cake mix and all the other ingredients because I need it for a Birthday party in a couple days. What are your thoughts?
Sharon Rigsby
Hi Christi, I have never tried it with a white cake mix so I can’t say for sure, but I think it would be fine. The taste will be a little different, but I would guess it would still be delicious. Let me know how it turns out if you do decide to try it.
Happy Thanksgiving,
Sharon