Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it’s made with a cake mix! All topped with a sweet butter sauce!
SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE
I’m gonna start this recipe by saying I am nuts about nuts. Alright now, get your brains outta the gutter! I’m talking about pecans and walnuts and macadamia – you name it. But my absolute favorite is the pecan. And if you love pecans like I do, then ooohhh doggie, you are in for a treat!
VIDEO INCLUDED BELOW:
WHAT IF I DON’T LIKE COCONUT?
I get this question a lot. All I’m gonna say is I have made this cake SO many times for coconut haters and they love it. You can’t even really taste the coconut that is in the frosting. However, if you’re the one making it and you know it’s in there, you almost are trying hard to taste it. Unfortunately, I have not found an acceptable substitute yet for this flavor and consistency. It’s the same frosting used for German chocolate cake. This cake is full of pecan flavor and the sauce just takes this cake over the top.
WHAT YOU’LL NEED:
For the cake:
butter pecan cake mix
coconut pecan frosting
eggs
oil
water
chopped pecans
For the sauce:
sweetened condensed milk
butter
chopped pecans
HOW TO MAKE PECAN PRALINE CAKE WITH BUTTER SAUCE:
Enjoy!
Originally published: November 2012
Updated & republished: May 2019
PECAN PRALINE CAKE WITH BUTTER SAUCE
Ingredients
For the cake:
- 1 box box Butter Pecan Cake Mix
- 1 tub Coconut Pecan Frosting
- 4 eggs
- 3/4 cup oil
- 1 cup water
- 1/2 cup chopped pecans
For the sauce:
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp butter
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x13 baking dish with nonstick cooking spray.
- In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
- Don't forget to add the tub of coconut pecan frosting.
- That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans.
- Pour batter into greased baking dish.
- Bake for about 40 minutes.
- Oven times vary but cake should spring back to the touch and be golden brown.
- Or insert a toothpick into the middle it should come out clean.
- For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
- Pour in can of sweetened condensed milk with the melted butter and stir.
- Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
- Stir again then take off heat.
- Then spoon this deliciously yummy sauce over individual slices of cake.
Video
Notes
Nutrition
CRAVING MORE RECIPES LIKE THIS ONE? GIVE THESE A TRY!
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SWEET SOUTHERN PECAN CAKE
BROWN SUGAR PECAN POUND CAKE
ITALIAN CREAM CAKE WITH BUTTERCREAM FROSTING
LV says
I made this cake and it was delicious! I tried it in a bundt pan. However, after letting it cool for an extended amount of time I tried to pop it out and it completely fell apart. Like into large chunks of crumbs. Do you think the center may have been too warm still? I want to take this to a gathering and would like to dress it up a bit, but am nervous to try it in the bundt pan again. Any thoughts? Thanks!
Alicia says
I’d like to make this recipe the day before an event. Will it still be good, or should it be served the day of?
Thanks!
Brandie @ The Country Cook says
You can make it the day before. I would just maybe add the butter sauce right before serving or pour it on individual slices when serving. 🙂
Alicia says
Thank you!
Tracy says
Is there anyway you could omit the coconut frosting and just use a caramel Pecan frosting
Brandie @ The Country Cook says
Most caramel pecan frostings have coconut in them (as far as I am aware) but if you find a thick one that doesn’t have coconut – go for it! 🙂
PJ says
I have substituted oatmeal for coconut in a homemade German Chocolate Frosting recipe with good results. Since it is baked into the cake, appearance does not matter. PJ
Brandie @ The Country Cook says
Thanks so much for the tip PJ!
PJ says
I guess I could be labeled a “coconut hater.” From the time I was a child, I could taste coconut oil in a cookie, and it was a taste I did not like.. With that said, I have made a version of this recipe and substituted oatmeal for the coconut in a homemade German Chocolate Frosting with good results. Just a thought…
Doris says
Bundt cakes should not be completely cool before being unmolded.Ten or fifteen minutes of cooling is recommended;then carefully turn the cake out on a cooling rack and allow to cool thoroughly. I am a retired cake decorator and this always worked for me. Good Luck.
Brandie @ The Country Cook says
Thanks for your input Doris!
Denise H. says
I’m guessing this would need refrigerated since the sauce is made with milk?
Brandie @ The Country Cook says
Hi Denise, I usually don’t refrigerate it if I will be eating it within a day or two. If not, then you’ll want to refrigerate it. 🙂
Deb says
I poured the sauce over the cake the first time I made this and it was awesome, even better the next day. I am going to make it again today! Can’t wait!
Kim says
Can this be done as a layer cake?
Brandie @ The Country Cook says
Hi Kim! It is a super tender cake. I’m not sure that it is stable enough to be a layer cake. But having said all of that, I haven’t actually tried it so can’t say for certain. If you try it, please let me know!
Gail Gesell says
I love this recipe! It is without a doubt the favorite of all of my family. Would love to see your cookbook!! Thanks for a great recipe! It is quite the crowd pleaser.
Brandie @ The Country Cook says
I am so happy you love this recipe as much as I do! It really is absolutely one of my favorite recipes on my site. Thank you!