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.
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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.