Description
Indulge in the rich and decadent flavors of this Pecan Praline Cake with a luscious creamy drip glaze. This Southern-inspired dessert features a moist butter pecan cake studded with crunchy pecans and topped with a sweet and velvety glaze.
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 the oven: Preheat the oven to 350°F. Grease and flour a Bundt pan.
- Mix the cake: In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and water. Mix for 2 minutes with an electric mixer until well combined. Fold in chopped pecans.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for 45–50 minutes until a toothpick inserted comes out clean. Cool in the pan, then invert onto a wire rack.
- Make the glaze: Combine condensed milk, powdered sugar, and butter in a saucepan over low heat. Stir until smooth, then add vanilla. Drizzle over the cooled cake.
- Finish: Sprinkle with additional chopped pecans if desired.
Notes
- The coconut pecan frosting adds extra moisture and flavor to the cake.
- For a more intense praline taste, consider toasting the pecans before incorporating them.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 370 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
