Butter Pecan Praline Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box (15 oz) butter pecan cake mix
02 -
1 can (16 oz) coconut pecan frosting
03 -
4 large eggs
04 -
3/4 cup vegetable or canola oil
05 -
1 cup milk
06 -
1/2 cup finely chopped pecans
→ Sauce
07 -
1 can (14 oz) sweetened condensed milk
08 -
1/4 cup unsalted butter
09 -
1/2 cup finely chopped pecans
# Instructions:
01 -
Preheat the oven to 350°F and grease a 9x13-inch baking dish to prevent sticking.
02 -
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Blend until smooth with an electric mixer.
03 -
Gently fold in the chopped pecans into the batter.
04 -
Transfer the batter to the greased baking dish and bake for 30-40 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
05 -
Once out of the oven, use the handle of a wooden spoon to poke holes evenly across the cake. Set the cake aside.
06 -
In a medium saucepan over medium heat, melt unsalted butter. Stir in sweetened condensed milk and bring to a simmer. Fold in chopped pecans.
07 -
Remove the sauce from heat and evenly pour it over the cake, ensuring it fills the poked holes and drips along the sides.
08 -
Let the cake cool to room temperature before serving.