Description
This Southern pecan praline cake is rich, buttery, and filled with pecans and coconut, finished with a creamy butter pecan glaze. It tastes like a classic pecan praline in a moist cake form.
Ingredients
- 1 box (15.25 ounces) butter pecan cake mix
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (for cake)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup half-and-half or whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter
- ½ cup chopped pecans (for glaze)
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the cake mix, eggs, oil, milk, and vanilla until the mixture is smooth.
- Gently fold in the coconut and pecans until they distribute evenly throughout the batter.
- Pour the batter into your prepared dish and spread it level.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center removes clean.
- While the cake bakes, prepare the glaze. Melt the butter in a small saucepan over medium heat.
- Add the sweetened condensed milk and stir until the mixture is smooth and warm.
- Stir in the chopped pecans meant for the glaze. Cook for 2 to 3 minutes until the glaze thickens slightly.
- Remove the cake from the oven and let it cool for 10 minutes.
- Pour the warm butter pecan glaze over the cake, spreading it evenly. Let the cake cool a little more before you slice and serve it.
Notes
- You can use whole milk instead of half-and-half for the cake batter.
- Ensure the glaze is warm when pouring over the cake for the best absorption.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American