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"Butter pecan poke cake topped with creamy vanilla glaze and generously sprinkled with chopped pecans, served in a glass baking dish for a classic Southern homemade dessert."

Pecan Praline Cake

An ultra-moist pecan praline sheet cake made with yellow cake mix and a whole container of coconut pecan frosting baked right into the batter, finished with a warm butter and sweetened condensed milk pecan topping
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Prep Time 10 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings: 15
Course: Dessert
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 container coconut pecan frosting
  • ⅔ cup oil
  • 1 cup water
  • 4 large eggs
  • ½ cup pecans finely chopped
  • For the topping:
  • 2 tablespoons unsalted butter
  • 1 14 oz can sweetened condensed milk
  • 1 cup pecans chopped

Equipment

  • 9×13-inch baking dish, mixing bowl, mixer or whisk, small saucepan, spatula

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish well.
  2. In a large bowl, beat cake mix, frosting, oil, water, and eggs until smooth. Fold in ½ cup finely chopped pecans.
  3. Spread batter into the prepared pan. Bake 40 minutes or until a toothpick shows moist crumbs.
  4. While the cake is warm, melt butter with sweetened condensed milk in a saucepan over medium heat until smooth. Stir in 1 cup chopped pecans.
  5. Pour the warm topping over the warm cake and spread evenly.
  6. Cool at least 20–30 minutes before slicing. Serve warm or at room temperature.

Notes

The frosting in the batter is essential for moisture and flavor. Pour topping over warm cake so it soaks in. Cake keeps well covered at room temperature for several days.