Pecan Praline Cake

A rich, buttery dessert that starts with a simple yellow cake mix and transforms into something truly special. Loaded with toasted pecans and smothered in a warm, gooey praline topping made from sweetened condensed milk and butter, this 9×13-inch cake is pure Southern indulgence—easy enough for weeknights, impressive enough for company.

Why You’ll Love This Recipe

This isn’t just a shortcut cake—it’s elevated comfort food. By folding chopped pecans into the batter and topping it with a decadent, caramel-like praline glaze while still warm, you turn an ordinary boxed mix into a bakery-worthy showstopper. The result? A moist, nutty cake with a sticky-sweet topping that hardens slightly on top but stays luscious underneath.

Perfect for:

• Holiday desserts (Thanksgiving, Christmas, Easter)
• Potlucks and bake sales
• Make-ahead treats
• Gifting or sharing with neighbors

Ingredients

For the Cake

• 1 (15.25 oz) box yellow cake mix (any brand)
• 1 (1.4 oz) container coconut pecan frosting (included with most cake mixes)
• ⅔ cup (160ml) vegetable oil (or canola oil)
• 1 cup (240ml) water
• 4 large eggs, room temperature
• ½ cup (50g) finely chopped pecans, lightly toasted (see tip below)

For the Praline Topping

• 2 tbsp (¼ stick / 28g) unsalted butter
• 1 (14 oz / 397g) can sweetened condensed milk
• 1 cup (100g) chopped pecans, toasted

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Generously grease a 9×13-inch baking dish with butter or nonstick spray—this prevents sticking and enhances flavor.

2. Make the Cake Batter

In a large bowl:

• Combine cake mix, coconut pecan frosting, oil, water, and eggs.
• Beat with a hand mixer on medium speed 1–2 minutes, until smooth and well blended.

3. Fold in Pecans

• Gently stir in ½ cup chopped pecans with a spatula until evenly distributed.
• Don’t overmix—just combine.

4. Bake the Cake

• Pour batter into prepared pan and spread evenly.
• Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan 5–10 minutes—it should still be warm when topped.

5. Make the Praline Topping

While cake bakes:
In a small saucepan over medium heat:

• Melt butter.
• Add sweetened condensed milk and stir constantly for 2–3 minutes, just until smooth and warmed through—do not boil.

6. Add Pecans & Spread

• Remove saucepan from heat.
• Stir in 1 cup chopped pecans.
• Immediately pour and spread the warm topping evenly over the still-warm cake.

7. Cool & Serve

• Let sit 15–20 minutes so the topping firms up slightly.
• Slice and serve warm or at room temperature.

You Must Know

• Toast the pecans first —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!
• Use full-fat ingredients —low-fat substitutes may curdle or thin out.
• Don’t skip warming the cake —warm base helps topping soak in slightly.
• Tastes better the next day! Flavors meld beautifully overnight.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat individual slices in microwave (10–15 seconds) for warm, gooey texture.
• Freeze for up to 3 months —wrap tightly and thaw overnight before serving.

Ingredient Substitutions

Serving Suggestions

• Serve with whipped cream or vanilla ice cream.
• Great for dessert tables, baby showers, or weekend brunches.
• Double the batch and gift one to a neighbor.

Cultural Context

Inspired by Southern pralines and Depression-era cake hacks, this recipe honors tradition with modern convenience. Found at church basements, family reunions, and holiday tables alike, it proves that great flavor doesn’t require perfection—just heart, heat, and a little sweetness.

Pro Tips

• Double the recipe? Yes—perfect for large gatherings.
• Want more praline flavor? Add ½ tsp vanilla extract or a pinch of sea salt to the topping.
• Make ahead: Bake cake 1–2 days ahead. Warm slightly before adding topping.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a bundt pan instead?
A: Yes! Grease well and bake 45–55 mins. Adjust topping amount if needed.

Q: Why did my topping harden too fast?
A: Likely cooled too much before spreading. Keep warm over low heat if needed.

Q: Is this gluten-free?
A: Only if using GF cake mix and verifying all ingredients.

Q: Can I make it without the frosting packet?
A: Yes—but it adds moisture and flavor. Replace with ¼ cup flour if omitting.

Q: Can I air fry the pecans?
A: Absolutely! Air fry at 350°F for 5–7 mins, shaking halfway.

Allergy Information

Contains: dairy (butter, condensed milk), eggs, tree nuts (pecans), wheat (cake mix).
Gluten-free option: Use certified GF cake mix.
Nut-free: Not unless substituting seeds for pecans.
Always check labels—especially on cake mixes and condensed milk.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 380
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 36g
• Protein: 5g
• Sodium: 320mg

This cake doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with pecans, patience, and someone who says, “Let’s make it together.”