Southern Pecan Praline Cake

Alright, this Southern Pecan Praline Cake? It’s rich, buttery, and filled with sweet, nutty goodness in every bite. Warm spices, chopped pecans, and a gooey praline glaze on top? So Southern and so delicious.

I made it for a family dinner, and everyone asked for seconds. That soft cake with the sweet, sticky topping? Total comfort.

It’s easier than it looks—just mix, bake, and pour. Let’s make it together—you’re gonna fall in love with every slice!

Why You’ll Love This Recipe

• Foolproof but Impressive: You don’t need baking experience to make this cake. With a few simple steps, you’ll have a dessert that tastes like it came from a Southern bakery.
• Soft, Moist Crumb: Thanks to the oil and eggs, plus the creamy frosting mixed right into the batter, every bite stays tender and rich.
• Distinctive Flavor: The butter pecan cake mix paired with coconut pecan frosting adds depth, while the pecan glaze brings it all together.
• Time-Saving but Satisfying: Using prepared frosting and cake mix means less prep without sacrificing taste.
• Versatile and Crowd-Pleasing: It’s equally welcome at casual potlucks and formal get-togethers, and it’s easy to scale or make ahead.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
  This includes time to gather and measure your ingredients, mix the batter, and prepare the glaze ingredients for later.
• Bake Time: 45 minutes
  The cake bakes in a standard 9×13-inch pan. Ovens vary, so start checking at the 40-minute mark. A toothpick should come out mostly clean when inserted in the center.
• Cool & Glaze Time: About 15–20 minutes
  Let the cake cool slightly before pouring the glaze over so it soaks in without turning soggy.
• Total Time: Around 1 hour and 5 minutes

Servings

This recipe yields a 9×13-inch cake, which serves approximately 12 to 15 people depending on portion size. For larger gatherings, it can be sliced into smaller squares. Leftovers store well, and the flavor deepens slightly the next day.

Difficulty Level

Beginner-friendly. If you can stir a batter and melt a few ingredients on the stovetop, you can make this cake. The process is simple, but the result is richly flavored and elegant enough to impress even experienced bakers.

Required Kitchen Tools

Here’s what you’ll need to prepare the cake and glaze:

• Large mixing bowl: For combining the cake ingredients.
• Medium bowl: Optional, but handy if you prefer to crack and whisk eggs separately.
• Rubber spatula or wooden spoon: To fold in frosting and scrape the bowl clean.
• Whisk or electric mixer: A handheld whisk is fine, but a hand or stand mixer makes the process faster.
• Measuring cups and spoons: For accuracy in liquids and add-ins.
• 9×13-inch baking pan: Greased and ready. Metal or glass works; just monitor bake time accordingly.
• Small saucepan: Used to make the warm pecan glaze that gets poured over the baked cake.
• Cooling rack (optional): Helps cool the cake evenly if you remove it from the oven to avoid overbaking.

Ingredients for the Cake and Glaze

Using a mix of prepared and fresh ingredients gives this cake its unique texture and taste.

For the Cake:

• 1 box butter pecan cake mix
  This base offers buttery flavor and toasty notes that complement the pecans beautifully.
• 1 tub (16 oz) coconut pecan frosting
  Stirred into the batter (not used on top), it creates a moist, almost custard-like texture and brings a hint of caramel and coconut.
• 4 large eggs
  These give structure and richness to the cake. Room temperature is ideal for better mixing.
• ¾ cup vegetable oil
  Keeps the crumb moist and soft. You can substitute with canola oil if preferred.
• 1 cup water
  Thins the batter to the right consistency and helps blend the frosting smoothly.
• ½ cup chopped pecans
  Optional, but highly recommended. Stirring chopped pecans into the batter gives extra crunch and intensifies the flavor.

For the Warm Praline Glaze:

• 2 tablespoons salted butter
  Adds richness and smooth texture. Salted butter provides balance, but unsalted is fine if you prefer to control salt levels.
• 1 (14 oz) can sweetened condensed milk
  This acts as the base of the glaze. It’s thick, creamy, and sweet, and it pairs beautifully with the butter and nuts.
• ½ cup chopped pecans
  Toast lightly before adding to the glaze if you want a deeper nutty flavor. This small step makes a big difference.

Variations for Southern Pecan Praline Cake

• Toasted Pecans: Lightly toasting the pecans before adding them enhances their nutty aroma and crunch. Just place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
• Add a Hint of Cinnamon: Stir ½ teaspoon ground cinnamon into the batter to add a subtle warmth that complements the pecans and coconut.
• Make it a Layer Cake: For special occasions, divide the batter between two 9-inch round pans and bake for 25–30 minutes. Frost with a whipped cream cheese glaze or use additional coconut pecan frosting.
• Gluten-Free Option: Use a gluten-free butter pecan or yellow cake mix and check that your frosting and condensed milk are certified gluten-free.
• More Coconut Flavor: Sprinkle sweetened shredded coconut over the glaze just before serving for extra texture and a tropical twist.

How to Make Southern Pecan Praline Cake – Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray or butter, making sure to coat the corners.

Tip: Lining the bottom with parchment paper can help release the cake easily if you plan to serve it on a platter.

2. Mix the Cake Batter

In a large mixing bowl, combine:

• 1 box butter pecan cake mix
• 1 tub (16 oz) coconut pecan frosting
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup water

Use a hand mixer on low speed or a whisk to blend the ingredients until smooth and well combined—about 1 to 2 minutes. The frosting will give the batter a thick, creamy texture.

Once mixed, fold in ½ cup chopped pecans using a rubber spatula, ensuring they’re evenly distributed.

3. Bake the Cake

Pour the batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles and level the top.

Place in the oven and bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are okay, but no wet batter).

Tip: Ovens vary. Start checking around 40 minutes to avoid overbaking.

4. Cool the Cake Slightly

Remove the cake from the oven and place it on a wire rack to cool for 10–15 minutes. It should be warm but not hot when you pour the glaze over, so it absorbs without breaking down the crumb.

Make the Praline Glaze

While the cake cools, prepare the glaze.

1. Combine Glaze Ingredients

In a small saucepan over medium-low heat, melt:

• 2 tablespoons salted butter

Once melted, stir in:

• 1 (14 oz) can sweetened condensed milk
• ½ cup chopped pecans

Warm the mixture gently, stirring constantly, for 3–4 minutes, just until it begins to thicken slightly. Do not boil—you’re aiming for a pourable, smooth glaze that will set on the cake as it cools.

2. Pour and Spread the Glaze

Spoon or pour the warm glaze evenly over the slightly cooled cake, spreading with the back of a spoon if needed to reach the edges.

The glaze will soak slightly into the top layer of the cake, forming a rich, glossy praline coating.

Let the cake cool fully before slicing for clean edges—or serve slightly warm for a more indulgent, gooey texture.

How to Serve Southern Pecan Praline Cake

• Simple and Warm: Serve a slice warm from the pan with a scoop of vanilla ice cream or whipped cream for a comforting finish.
• Chilled for a Firmer Texture: If you prefer a denser, candy-like top layer, chill the cake before serving—great for summer gatherings.
• Cut into Bars: This cake can be sliced into smaller squares and served on a dessert tray for parties or potlucks.
• With Coffee or Tea: The richness of the cake pairs beautifully with a strong black coffee, spiced chai, or unsweetened iced tea.

Storing Southern Pecan Praline Cake

• At Room Temperature: Store covered with foil or in an airtight container for up to 3 days.
• In the Refrigerator: Keeps well for up to 5–6 days. The texture may firm up, but the flavors remain rich.
• Freezing Instructions: Wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature or microwave in short bursts before serving.

Tips and Tricks for Success

• Use Room Temperature Ingredients: Eggs and frosting incorporate more smoothly when they aren’t cold. Let them sit out for 15–20 minutes before starting.
• Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to a denser texture.
• Glaze Timing Matters: Pour the glaze while the cake is still slightly warm—not hot, not cold. This allows it to seep just enough into the surface without making the cake soggy.
• Toast the Pecans for Depth: To amplify the nutty flavor, toast the chopped pecans in a dry skillet or on a baking sheet at 350°F for 5–7 minutes.
• Cool Before Slicing (If You Want Clean Cuts): For the neatest presentation, let the cake cool completely. If you don’t mind a gooier texture, warm slices are lovely with a scoop of vanilla ice cream.

Nutrition Information (per serving, based on 15 servings)

Nutrient	Amount
Calories	~390 kcal
Total Fat	21g
Saturated Fat	5g
Cholesterol	55mg
Sodium	310mg
Total Carbohydrates	45g
Sugars	30g
Protein	4g
Fiber	1g
Iron	1mg

Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.

Southern Pecan Praline Cake FAQs

Can I make this cake a day ahead?
Yes. In fact, this cake tastes even better the next day as the glaze settles and the flavors meld. Just store it covered at room temperature or in the fridge.

Do I have to use coconut pecan frosting in the batter?
It’s highly recommended. It gives the cake its moist, almost gooey praline texture. If you’re not a fan of coconut, you can use half the tub instead of the full amount or substitute with caramel frosting—though the texture will change slightly.

Can I leave the glaze off?
You can, but the glaze is what makes this cake “praline.” Without it, you’ll have a good butter pecan cake—but not the same sticky-sweet finish that defines this Southern treat.

How do I toast the pecans?
Spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once. Or, toast them in a dry skillet over medium heat for 3–5 minutes until fragrant.

Can I freeze this cake?
Yes. Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw at room temperature or warm slightly before serving.

Conclusion

Southern Pecan Praline Cake is one of those recipes that feels like home—rich, satisfying, and made with love. Whether you’re bringing it to a family gathering or treating yourself after dinner, it offers that perfect blend of ease and indulgence. The mix of buttery cake, sweet glaze, and toasted pecans creates a flavor that’s deeply Southern and entirely comforting.

If you’re looking for a dessert that’s low-effort but big on flavor, this is a recipe worth keeping in rotation. It’s also adaptable—feel free to make it your own with spices, add-ins, or different glaze toppings.