Southern Pecan Praline Cake – a delicious recipe with butter, container coconut pecan frosting, eggs, coconut oil, water, pecan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
2
Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
3
Pour the batter into the prepared baking pan.
4
Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
5
To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
6
RECIPE NOTES.
7
Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
8
*To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
1090
kcal
Calories
115
g
Fat
9
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (15 1/4 ounce) box butter pecan cake mix, 1 (15 ounce) container coconut pecan frosting, 4 large eggs, 3/4 cup coconut oil, and more.
Yes, Southern Pecan Praline Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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