Southern Pecan Praline Cake with Butter Sauce (+Video)
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 he 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?
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.
Made this for Christmas! Everyone was here today and loved it!!!!! Thanks for great recipe.
This is the absolute best cake I have ever made. I ended up getting a printout of this recipe to a nurse I work with and everyone at work loved this it's such a huge hit we make it whenever possible. Thanks for all the great recipes.
This cake is absolutely delicious. I've made it several times and received a thumbs up from everyone who has tried it. Thank you! 🙂
Hi. Your recipe says use 4 eggs but the cake box says use 3. It's the supermoist pudding in the mix variety. Also can I make it a couple days on advNce and serve at room temp with hot butter sauce on the side? Thks
Yay Joanna!! What an awesome review! Thank you SO much!
This cake is amazing! I couldn't find the icing with coconut so I used buttercream and it was so good. I also poked small holes in the cake so it could soak up the sauce. I am making it again this weekend for a party for a friend. I also learned it works well with other cake flavors. I made a bundt cake with chocolate cake and added caramel icing in to the batter then drizzled melted salted caramel chips on top. So delicious. Thanks for sharing.
lokia – you are so sweet – thank you!! I am so thrilled you loved this recipe!
Brandy… I can’t find Butter Pecan Cake Mix in ANY brand. Suggestions?
I stumbled upon this recipe on pinterest after purchasing the butter pecan cake mix the other night. I wanted to make something that would stand out. This is one of the most amazing cakes that I've ever tasted. I never knew that you could add frosting to the cake mix. The butter sauce was a great addition as well. I'll definitely be making this for the upcoming holiday season.
thankyou for this recipe
I made this for a work picnic dessert contest and won 2nd place. Everyone enjoyed it. Great recipe! Thanks for sharing!
I'm making this for a weekend BBQ. Are there any issues with the topping being put on early before transfering? Does it…harden or anything weird?
Just finished making this cake! So easy and so ridiculously good. This will definitely make an appearance at our next family get together. Wonder how it would do as cupcakes.
Hello,
What can you use instead of butter pecan cake mix? I can't find it in the stores!
Thanks
Glynis
Thank you for this delicious cake recipe. We took it to a family get-together and it was everyone's favorite. Fortunately I doubled the recipe so there was enough. I even had family begging to take the last few pieces home. This is one of our top 3 favorite cakes. THANK YOU!
IF i need to omit dairy due to food allergies…what can be a comparable substitute for the condensed milk? Is there one? Thank you in advance.
This is absolutely the best cake ever! I've made it 3 times for work and it is a huge hit. Thanks for such an easy and delicious recipe!
Made this for work and everyone raved about it! People could not get enough of it! Best served warm. The only changes I made were: I did NOT add pecans into the batter only into the sauce. I doubled the sauce to make sure I did not run out. I thinned the sauce out with some milk as it was a little too thick for me and I added just about 2 tbs butter in addition to what the recipe calls for.
Thank God for you and Pinterest. I just found this recipe and my entire family agrees it is the best cake they have ever had. I couldn't find the butter pecan cake mix at Tom Thumb and used yellow butter cake mix. Still delicious though. When I find the butter pecan mix, I will buy 12, one for each month or till they are used up. Which I am sure will be fast! I am trying to figure out a way to make a bit more sauce. If I double that recipe would I have to freeze it. How long do you think it would keep in the fridge? Thank you again for sharing.
I have baked this cake several times over the last couple of years. It is very easy to make. I poke holes in the cake and pour the sauce over as icing. It seeps down in the cake and it is really yummy. My sister has requests to bake this cake all the time for the firemen and policemen where she lives.
This is one of the best cakes i've ever had..easy to make..my son loved it..thanks…..
Love all this blog������
I've made this cake three times already. I have a request from the third time I made it to bring it back for a birthday girl. It is easy to make, adults love it and kids love it. The last time I made it was for Thanksgiving. There was 1/4th of the cake left and I heard it was going to be eaten for breakfast, lunch and dinner the next day. Haha! Thank you very much for sharing this recipe :-).
I made this last year for our work Thanksgiving potluck and it was a huge hit. My question is would it work as cupcakes? How long would the baking be?
I just HAD to click on this recipe when I saw it in your sidebar. I love praline and when I saw how easy it was I printed it out! Thanks for the recipe. I can't wait to try it.
Today is my husband's birthday and he loves German chocolate cake, so guess what? I'm gonna try that combo!