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PECAN PRALINE CAKE WITH BUTTER SAUCE

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5 from 32 votes

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!slice, pecan praline cake with butter sauce and topped with chopped pecans

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.Pecan Praline Cake with Butter Sauce recipe from The Country Cook

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
butter pecan cake mix, coconut pecan frosting, sweetened condensed milk, pecans, eggs, oil

HOW TO MAKE PECAN PRALINE CAKE WITH BUTTER SAUCE:

Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I know I say this all the time but it bears repeating for the new cooks out there, I love Baker’s Joy Spray.Baker's Joy 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! I just dump it all in there then let the mixer do the work.butter pecan cake mix, coconut pecan frosting, eggs, and oil in a large mixing bowl
Once it’s all combined, stir in 1/2 cup chopped pecans.chopped pecans added to pecan praline cake batter
I love the smell of this batter..mmmm. Pour batter into greased baking dish.
pecan praline batter poured into a baking dish
Bake for about 40 minutes. As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown. And if you insert a toothpick into the middle it should come out clean.Southern Pecan Praline Cake with Butter Sauce, slice
This cake is perfectly good just like this. It is moist and yummy. But we’re gonna take it up a notch with some butter sauce. I mean, it looks a little sad all by itself, don’t it? In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir.
melted butter and sweetened condensed milk in a sauce pan
Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat.chopped pecans added to butter and sweetened condensed milk in a sauce pan
Then spoon this deliciously yummy sauce over individual slices of cake. Southern Pecan Praline Cake made with a boxed cake mix and butter sauce
I pour the sauce over the individual slices instead of just pouring it over the whole cake because I love to be able to scoop up some of the sauce off my plate as I eat it and I don’t want the sauce to just become part of the cake. But you can definitely do that if you need to take this to a gathering.slice, pecan praline cake with butter sauce and topped with chopped pecans
Cook’s Note: If you are feeding a crowd, it may be easier to pour the sauce over the entire cake before serving. This sauce takes this cake from yum to yowsers! You can also make this in a bundt pan. Bake for about 50 minutes.Easy Southern Pecan Praline Cake with Butter Sauce recipe

Enjoy!

Originally published: November 2012
Updated & republished: May 2019

Southern Pecan Praline Cake with Butter Sauce recipe

PECAN PRALINE CAKE WITH BUTTER SAUCE

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!
5 from 32 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pecan praline cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: 383kcal
Author: Brandie @ The Country Cook

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

You can also make this in a bundt pan. Bake for about 50 minutes.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 352mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Calcium: 105mg | Iron: 1.4mg
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CRAVING MORE RECIPES LIKE THIS ONE? GIVE THESE A TRY!
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ITALIAN CREAM CAKE WITH BUTTERCREAM FROSTING

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  1. LV says

    5 stars
    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!

    Reply

  2. 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!

    Reply

  4. 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…

    Reply

  5. 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.

    Reply

  7. Deb says

    5 stars
    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!

    Reply

    • 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!

      Reply

  9. Gail Gesell says

    5 stars
    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.

    Reply

  10. Shelly Howell says

    5 stars
    This is by far the best recipe I have ever tried!!!! The only thing I did different was that I poured the sauce over the whole cake! It was like we were eating at a fine dining restaurant defiantly will make again, and again, and again…… but you better have a big glass of milk handy!!

    Reply

  11. Mary Latham says

    Could you poke cake with fork before pouring icing over the top so it could soak in the day before I take to work.

    Reply

  12. Doris Collins says

    5 stars
    FYI, I made this cake the first time without reading the instructions completely. Therefore, I added the sweetened condensed milk to the cake – not the icing. I realized it the moment I took another look at the icing recipe. Luckily I had another can of the milk to make the icing, but I was afraid I had ruined the cake. I baked it without much hope of it being edible. Was I surprised when the cake cooled and I cut a piece. YUM! This was the moistest cake I’ve ever eaten, and the best tasting. Thanks so much for this recipe. (I baked it in a 9×13″ pan.)

    Reply

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