Yellow cake mix, eggs, oil, pecans, coconut pecan frosting, butter, sweetened condensed milk.

This Classic Praline Pecan Cake is one of those desserts that doesn’t scream for attention, but somehow ends up being the thing everyone remembers. You know the kind. It sits there quietly on the table, maybe in a plain 9×13 pan, and then suddenly someone asks, “Wait… who made this?” And next thing you know, the pan is half empty and people are pretending they didn’t go back for seconds. Or thirds. No judgment.

I’ve made a lot of cakes over the years—some fancy, some fussy, some that required way too many bowls—but this one? This one feels like home. It’s cozy. It’s a little nostalgic. And honestly, it’s the kind of cake that makes you pause mid-bite and think, Oh yeah… this is why people love pecan desserts.

I didn’t grow up calling this a Classic Praline Pecan Cake, but the flavors take me right back anyway. Pecans, butter, that sweet praline-style topping… it all feels familiar, like something that would show up at a church potluck or a family gathering where nobody needed a recipe card because someone’s aunt just knew how to make it.

The first time I made this, I was honestly just trying to use up a container of coconut pecan frosting that had been sitting in my pantry longer than I’d like to admit. I figured, worst case, it’d be fine. Just fine. But then the topping went on while the cake was still warm, and I watched it sink into the surface in that slow, glossy way, and I knew… yeah, this was going to be a problem. A good one.

It’s funny how food does that, right? One bite and suddenly you’re thinking about holidays, crowded kitchens, someone asking if the coffee’s ready yet. This cake does that to me every time.

Why you’ll Love this Classic Praline Pecan Cake?

What makes this Classic Praline Pecan Cake special isn’t anything complicated. It’s the balance. The cake itself is soft and tender, thanks to the oil and eggs, and the chopped pecans baked inside give it just enough texture without being crunchy in a distracting way.

And then there’s the topping. The praline topping is rich, yes, but not over-the-top. The sweetened condensed milk brings sweetness, the butter smooths it out, and the pecans add that unmistakable nutty bite. It soaks into the cake instead of just sitting on top, which—at least to me—makes all the difference. I’m not saying it’s perfect, but… it’s pretty close.

Ingredient Notes

Nothing fancy here, but each ingredient has a role to play.

• Yellow Cake Mix – Simple, reliable, and honestly perfect for this cake. No shame.
• Oil – Keeps everything moist. Dry cake is just sad.
• Eggs – Four might sound like a lot, but trust me, they work.
• Finely Chopped Pecans – Chop them small so they blend into the cake instead of sinking.
• Coconut Pecan Frosting – Feels weird adding it to the batter, I know. But don’t skip it.
• Butter – Unsalted is best, but use what you have.
• Sweetened Condensed Milk – Thick, sweet, and essential for that praline vibe.
• Chopped Pecans (Topping) – Because one layer of pecans just isn’t enough.

How to Make Classic Praline Pecan Cake?

1. Start by mixing the cake mix, water, oil, eggs, and the entire container of coconut pecan frosting in a large bowl. It’ll look a little richer than a typical cake batter, and that’s exactly what you want. Fold in the finely chopped pecans gently—no need to be aggressive here.
2. Preheat your oven to 350°F and grease a 9×13 pan well. Pour the batter in, smooth it out, and bake for about 40 minutes. Check it with a toothpick. If it comes out mostly clean with a few moist crumbs, you’re good.
3. While the cake is still warm—and yes, warm really matters—heat the butter and sweetened condensed milk together in a saucepan. Stir until the butter melts, then take it off the heat and stir in the chopped pecans. Pour that glossy praline mixture over the cake and spread it gently.
4. Then take a step back. Let it settle. Let it soak in. This is the moment where the Classic Praline Pecan Cake becomes that cake.

Storage Options

Cover the cake tightly and keep it at room temperature for up to two days, or refrigerate it for up to five. The topping keeps everything moist, so it holds up really well. I’ve eaten it cold, warm, and somewhere in between—and honestly? All versions are good.

Variations & Substitutions

You can absolutely play around with this cake.

• Swap pecans for walnuts if that’s what you have
• Use butter-flavored cake mix for extra richness
• Add a pinch of cinnamon or nutmeg if you’re feeling cozy
• Toast the pecans for deeper flavor
• Drizzle caramel on top if you’re leaning into indulgence

Is it still a Classic Praline Pecan Cake if you tweak it a little? I think so. Recipes evolve. That’s kind of the point.

What to Serve With Classic Praline Pecan Cake?

This cake loves simple company.

• A strong cup of coffee
• Vanilla ice cream (especially when the cake’s warm)
• Light whipped cream
• Fresh berries if you want contrast

It’s the kind of dessert that fits just as well at a casual dinner as it does at a holiday table.

FAQ

Can I make this ahead of time?
Yes. And honestly, it’s even better the next day.

Is it really sweet?
It’s sweet, but balanced. Not tooth-achingly sweet.

Can I freeze it?
Yep. Wrap it tightly and freeze for up to two months.

Do I need frosting on top?
Nope. The praline topping does all the work.

This Classic Praline Pecan Cake isn’t flashy. It doesn’t try to be. It’s warm, comforting, and just a little nostalgic—the kind of dessert that feels like it’s been around forever, even if you’re making it for the first time.

So tell me… are you the type to cut a polite slice… or do you “accidentally” go back for more once everyone else leaves the kitchen? I won’t tell.

Classic Praline Pecan Cake

Classic Praline Pecan Cake is a moist yellow cake loaded with chopped pecans and finished with a rich praline topping made from butter, sweetened condensed milk, and more pecans.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Classic Praline Pecan Cake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Ingredients

Cake

• 1 box yellow cake mix
• ⅔ cup vegetable oil
• 1 cup water
• 4 large eggs
• ½ cup finely chopped pecans
• 1 container coconut pecan frosting

Praline Topping

• 2 tablespoons unsalted butter
• 14 ounces sweetened condensed milk
• 1 cup chopped pecans

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
• In a large mixing bowl, combine the yellow cake mix, water, oil, eggs, and coconut pecan frosting. Mix until fully blended and smooth.
• Gently fold the finely chopped pecans into the batter until evenly distributed.
• Pour the batter into the prepared baking pan and spread evenly. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the praline topping. In a medium saucepan over low heat, combine the butter and sweetened condensed milk. Stir continuously until the butter has completely melted and the mixture is smooth.
• Remove the saucepan from heat and stir in the chopped pecans until well combined.
• Once the cake is finished baking, remove it from the oven and immediately spread the warm praline topping evenly over the cake.
• Allow the cake to cool slightly before slicing and serving.

Notes

To make this Classic Praline Pecan Cake gluten free, substitute the yellow cake mix with a certified gluten-free yellow cake mix. Confirm that the coconut pecan frosting and sweetened condensed milk are labeled gluten free, as some brands may contain additives with gluten. All remaining ingredients are naturally gluten free.