Description
A rich and moist Pecan Praline Cake made with butter pecan cake mix and coconut pecan frosting, baked to perfection in a Bundt pan, then topped with a creamy sweet glaze and chopped pecans for an irresistible Southern dessert.
Ingredients
Scale
For the Cake:
- 1 box (15.25 ounces) butter pecan cake mix
- 1 tub (16 ounces) coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup water
- 1 cup chopped pecans
For the Glaze:
- 1/2 cup sweetened condensed milk
- 1/2 cup powdered sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup chopped pecans (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick after baking.
- Mix Cake Batter: In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Use an electric mixer on medium speed and mix for 2 minutes until the batter is fully blended and smooth.
- Add Pecans: Gently fold in 1 cup of chopped pecans into the batter to add crunch and flavor.
- Bake Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to set. Then invert the cake onto a wire rack to cool completely to room temperature.
- Prepare the Glaze: In a small saucepan over low heat, combine the sweetened condensed milk, powdered sugar, and butter. Stir constantly until the butter has melted and the glaze is smooth and creamy. Remove from heat and stir in the vanilla extract. Let the glaze cool slightly so it thickens a bit but remains pourable.
- Glaze and Garnish: Drizzle the creamy glaze evenly over the cooled cake. Sprinkle additional chopped pecans on top if desired to finish with added texture and flavor.
Notes
- The coconut pecan frosting incorporated into the batter contributes to the cake’s ultra-moist texture and rich flavor.
- For a more intense praline flavor, toast the chopped pecans before folding them into the batter and sprinkling on top.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting off.
- Use a Bundt pan for the classic shape and even baking characteristic of this cake.
