Southern Pecan Praline Cake with Butter Sauce
This Southern Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it’s made with a cake mix! All topped with an easy, sweet butter sauce!
AN EASY SOUTHERN STYLE CAKE
I promise you have never had a cake like this before. This cake is so incredibly moist and flavorful. It might seem weird to add frosting to the cake batter before baking but it totally works and makes this such a unique and absolutely delicious cake. The butter sauce is optional because this cake is so delicious on its own but I think it adds a little something special when serving. I promise this will become a new favorite cake and everyone will be begging for the recipe!
FREQUENTLY ASKED QUESTIONS
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 and you don’t even see the pieces of coconut in 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. I suppose you could try to make the frosting homemade and just maybe leave out the coconut.
If you or someone are serving this to just cannot stand any type of coconut at all or if you are allergic, then this cake is definitely not for you.
This recipe really relies on these specific ingredients. It just won’t taste the same with substitutes because I’ve tried. Again, this cake is reliant on using these exact ingredients.
Yes it can. It would need to be frozen without the sauce on top through. Wrap it very well to prevent freezer burn and it will keep in the freezer for up to 3 months.
Yes. Bake for about 50 minutes. I highly recommend spraying the bundt pan very well with a nonstick spray that has flour in it (like Baker’s Joy or Pam Baking Spray.)
When I first shared this recipe in 2012, cake mixes were 18.25 ounces. Some brands, like Betty Crocker, are now 13.25 ounces. As of writing this, Duncan Hines is 15.25 ounces. I believe only Betty Crocker makes the butter pecan flavor. This recipe still works without any changes. The cake may not be as thick but it will works the same way. Just keep an eye on baking time as all ovens can bake just a bit differently since many have hot spots. So you may need to adjust the baking time slightly.
It does not unless you’ve poured the sauce on top. I prefer to pour the sauce on to individual toppings. But if you’ve opted to pour it over the entire cake, then you’ll need to keep the cake refrigerated. Otherwise, just cover and it can be kept on the counter for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter pecan cake mix – it has to be the butter pecan cake mix. Unfortunately I have not found a good substitute. This is just one of those recipes where you must use the ingredients as listed. If you can’t find them then I would not try making this recipe.
- coconut pecan frosting – this recipe only works with this type of frosting. If you don’t like coconut then this recipe is not for you.
- eggs – if you have time, let the eggs come to room temperature. This helps them mix into the batter easier.
- oil and water – you are NOT using the amounts on the back of the box. Please use the amounts that I have listed exactly.
- chopped pecans – if you are not a huge fan of pecans you can leave them out but remember that there is pecan flavor in the cake mix and there are pecans also in the frosting so you will to be getting rid of the pecans completely.
- sweetened condensed milk – you don’t have to make the sauce if you don’t want since this cake is super flavorful on its own but it is nice to have on the side for anyone who would like some.
- butter – it needs to be real butter and not margarine.
HOW TO MAKE PECAN PRALINE CAKE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind with flour in it). 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.
Once it’s all combined, stir in 1/2 cup chopped pecans.
Pour batter into greased baking dish. Bake for about 35-40 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.
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. In a small pot over medium heat, melt 2 Tablespoons of 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. 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.
CRAVING MORE RECIPES?
- Southern Pecan Pralines
- Butter Pecan Poke Cake
- Southern Pecan Cake Bars
- Italian Cream Cake
- Southern Pecan Pie
- Watergate Cake
- Southern Pecan Pound Cake
- Pistachio Cake
- Italian Love Cake
- White Texas Sheet Cake
- Southern Pound Cake
- Homemade Gooey Butter Cake
Originally published: November 2012
Updated photos & republished: February 2024
Southern Pecan Praline Cake with Butter Sauce
Ingredients
For the cake:
- 1 box butter pecan cake mix
- 1 tub coconut pecan frosting
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup water
- ½ cup chopped pecans
For the sauce:
- 2 Tablespoons salted butter
- 14 ounce can sweetened condensed milk
- ½ cup chopped pecans
Instructions
- Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray.
- In a medium bowl (or your stand mixer bowl), combine 1 box butter pecan cake mix, 1 tub coconut pecan frosting, 4 large eggs, 3/4 cup vegetable oil and 1 cup water. Mix very well.
- Then stir in 1/2 cup chopped pecans.
- Pour batter into prepared baking dish.
- Bake for about 35-40 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 (or in a microwave), melt 2 Tablespoons salted butter.
- Pour in 14 ounce can 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 when serving. Or pour it all over the whole cake.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can also make this in a bundt pan. Bake for about 50 minutes.
- I prefer to pour the sauce over the individual slices. I think it makes a prettier presentation but you don’t have to do that. You can just pour all of the sauce over the entire cake.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I am making this several days in advance to take to a party. Would you recommend leaving off the topping? If so, should I use a tub of cream cheese frosting instead to still make it look fancy or would that be too sweet on top of the cake? Thanks!
I’ve made this cake so many times both for family gathering and for bake sales for church. It is a definite hit. I personally love them a day or two after I make them with a cup of coffee. One of my sons even claimed after I had made multiple cakes for our Thanksgiving gathering we’re a large family that all of the leftovers were available to take home with anybody that wanted them except the leftover pecan cake
I am making this for a funeral tomorrow. Does it have to be refrigerated? I’ve made it before, but I’m never had to worry about how long to keep it. I’m just worried about the condensed milk.
This cake is delicious, I need it in small increments because of how sweet it is but it’s SO GOOD!
This cake has became my husbands “birthday cake” for 5 years now. In fact I still have some from his birthday 2 days ago.
This was such a hit at my church social, they were fighting over the pan. I was worried when I saw 3/4 cup of oil, but shouldn’t have been it was absolutely moist and delicious! Thank you for the.recipe I will absolutely make it again!
Thank you Stephanie for trusting the recipe! Let me tell you, this is hands down one of my favorite desserts out of all of them on my site & yet it is one that no one ever looks twice at! They have no idea! lol! ♥️
Could you make cupcakes with this recipe?
I’ve never tried 🙂
I have guests coming next week and want to make this. I understand not to put the sauce on until ready to serve. You stated that the sauce can go on one slice at a time or the whole cake at once. Is there one way that seems better to you. Thanks.
This was a big hit! I made it for a big family get together and it was the first to get eaten up. I had a lot of people ask for the recipe. And you are right, even the coconut haters couldn’t tell it was in here and loved it LOL Thank you for a fantastic recipe.
Can you make the cake the night before with the sauce? How to store?
I wait until it’s time to serve to put the topping on.
Could I make this in a Bundt pan instead of a 9×13? How do you think the cake would hold up as a pound cake?
I don’t know how you would make it a pound cake but it should hold up as a bundt cake. I haven’t tested it myself so I really can;t give you an idea of time. You’ll have to play that by ear 🙂
I went and visited my sister in law and she had made this cake for my husband and me. It was the best cake I had ever eaten. She told me how to make it and I just made it today for my daughter and her family. My daughter like it and ate 2 pieces. It is easy to make and simply delicious. Thanks for the recipe!
This makes me so happy to read Teresa! Thanks so very much!!
I’ve made this cake before and it’s an amazing cake! I have a question, I was wondering if it can be made in two 9 inch pans?
Yay! So glad you like it! I personally have never tried it but I don’t see why you couldn’t. I just can’t give you an idea of cooking time, etc. since I haven’t tested it. If you give it a try, please let me know how it turns out for you!
I’ve made this cake and it’s absolutely delicious and beautiful! It’s better if you take a long pronged meat fork and poke holes all over it, then pour the warm topping over it! This really sets it off to another level of deliciousness ‼️
Thanks so very much Debra!! This is honestly one of my most favorite cakes on my website. It really is so underrated and I don’t think people think it will taste as amazing as it actually does!
I love this delicious moist cake! And always get many compliments!
Thanks so very much Sandi!
OMG! I got rave reviews for this cake!! I made it for friends and there was none left over ! Will be keeping this recipe and making it for years to come !! Thank you for posting this recipe
This was ABSOLUTELY scrumptious!! I should have made more than one because it was the first thing gone at our church gathering!! Absolutely everyone thought it was a family recipe that I had made from scratch LOL – I did send them to your site though so they could print it out
Can you make it in advance? And if so, how do you store it? Thanks!
You can make it in advance just don’t top it with a sauce. Store it covered.
This is my favorite recipe for fall potlucks. We even serve it at Thanksgiving instead of pecan pie. Thank you so much for posting it. I have one in the oven right now for a ladies’ night at my church. Smells soooo good! I always adjust recipes…but this one is perfect!
Yay!! I absolutely love hearing that Katie – thanks so much! This is probably one of my most favorite desserts I’ve ever shared on this site!
I really love this cake! I love to bake, but sometimes, simple is what I want. However, I ALWAYS want delicious! This cake is just that, simple & yummy. Best thing (besides eating it) is, everyone will think you outdid yourself & put a lot of effort in it, bc it tastes like you really did! Oftentimes, I eat it plain & don’t make the sauce. It is really just that good! Kudos for being creative & knowing what delicious taste like! I am grateful!
Very moist & flavor full!!!!
I’ve altered this by using a cream cheese frosting instead of the sweetened condensed version. I sprinkle on top with chopped pecans. I’ve even bought the cream cheese frosting in the can to use.
Both versions are yummy, but it is nice to have options.
I recently purchased a large bag of walnuts can I substitute walnuts for the pecans in this particular praline cake recipe?
That’s a good question. Walnuts can have a much stronger flavor than pecans so I personally wouldn’t use them BUT if you are a walnut lover and love that flavor with these flavors then you could certainly do that! The only thing I like walnuts in is banana bread – ha! 🙂
I have made this several times. I got the recipe put of a magazine about 10 years ago. Love it.
Funny enough, that magazine you got it from was actually my recipe that they featured since it was my original recipe creation from 2011 (when I originally published this recipe here)! It was also featured in Southern Living which is pretty cool! It really is so good!
Have made these many times. We love it! Great to take to social potlucks or to make someone feel special
Love hearing that Debbie!! Thanks so very much! This really is one of my most favorite recipes here on the website!
I made this cake today. It is so moist. Great flavor. The only thing I changed was I used one cup of half and half. Will definitely make again.
Thanks so much Renea! I appreciate you taking the time to come back and comment!
Have made it for three years now. Go to potluck dish. Won plenty of awards that YOU deserve and I’m sooo thankful. I owe you two and a half. Thankyou for blessing us with this gem.
Sounds great – I can’t find Butter Pecan Cake – is there a substitute I can use?
I can’t wait to make this cake for my father in law on Father’s Day. Thank you for this recipe. I’m a pecan big fan as well as my family. Can I use milk instead of water to mix the cake?
This cake is so easy and delicious! This is my second time making it and I made cupcakes this time. Baked for 13 to 15 minutes and they turned out perfect!
Excellent recipe! I added a teaspoon of butter pecan flavor to the batter and the frosting. Delish with vanilla ice cream. Hint to the non Coconut eaters: if the recipe call for coconut try pureeing the coconut, which mean you have to make the frosting from scratch. Just a thought…
Could you add bourbon to the butter sauce?
hello,
i have made this cake 3 times , easy to make and very delicious..i poked holes in cake after done and pour sauce and let it set….was excellent…will definitely try other recipes
Love it! Thank you so much Rena!!
I have made this cake in a bundt pan…many times.
And I have made it gluten free. I use a King Arthur gf yellow
cake mix and toast pecans in butter. I do not use that yummy
sauce. Too sweet for my taste. The cake is
delicious without it.
Thank you so much Jane! I appreciate you taking the time to come back and leave feedback on the recipe. Folks always ask me about gluten free so it’s good to know that it worked for you!
This is a GOOD cake. The first time I made it I thought it was a little too sticky or gooey but still delicious. The next time I made it I only mixed a little less than 3/4 cup of the frosing in the cake. I liked.the less frosting best because the cake was just the right amount of gooeyness. Also you can cut the cake easier and it makes a much neater cake when serving to guests. . So if you want a less gooey or sticky cake then put less frosting in the cake. I still rated it 5 stars because it is an EXCELLENT cake.
I have looked on line and in tons of stores. No where around here do they sell the cake mix. Any substitution recommendations? I bought all the other ingredients already
Hi Suzette, I just recently purchased it at Walmart. Also at Kroger. I haven’t tested it with any other type of cake mix. I suppose you could use a yellow cake mix but I don’t think it would be nearly as good.
I’m going to bake this cake. It looks delicious. I have a recipe for the coconut pecan icing. I just leave the coconut out, since I don’t like coconut.
Great idea Sarita!
I hate anything coconut but could not taste any coconut in this cake. It was delicious!
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.)
Could you poke cake with fork before pouring icing over the top so it could soak in the day before I take to work.
I don’t see why not. 🙂
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!!
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.
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!
Can this be done as a layer cake?
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!
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!
Getting ready to make it again, per husbands request! We love this cake!
Woo hoo!!!
I’m guessing this would need refrigerated since the sauce is made with milk?
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. 🙂
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.
Thanks for your input Doris!
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…
Is there anyway you could omit the coconut frosting and just use a caramel Pecan frosting
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! 🙂
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
Thanks so much for the tip PJ!
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!
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. 🙂
Thank you!
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!