Classic Praline Pecan Cake – Experience the flavors of the South with our Classic Praline Pecan Cake. This dessert masterpiece combines the comforting essence of cake, with the crunch of pecans and a hint of sweetness from coconut pecan frosting. Get ready to embark on a journey that captures the spirit of Southern comfort and warm hospitality.
Imagine this; when I first baked this Classic Praline Pecan Cake, the tantalizing aroma filled the kitchen creating an air of anticipation. The irresistible scent drew my husband and child to join me in the kitchen as the cake was baked to perfection. Their eyes lit up. Their smiles spoke volumes as they took their delectable bites. This cake is more than a dessert; it’s a memory etched in the hearts of my loved ones.
What makes this Classic Praline Pecan Cake truly special?
Indulge in a slice of nostalgia, with our Classic Praline Pecan Cake, where you’ll experience both comfort and elevated elegance. The classic yellow cake is beautifully enhanced by chopped pecans and a luscious coconut pecan frosting evoking Southern hospitality. This dessert effortlessly marries simplicity and sophistication requiring a cake mix to transform into a culinary creation. The praline topping adds a touch. A velvety blend of sweetened condensed milk, butter, and chopped pecans crowns this cake with extraordinary flavors. Whether enjoyed amidst the company of loved ones or relished as an indulgence this cake serves as a testament, to the enduring charm of flavors where each mouthful takes you on a nostalgic voyage to the very essence of traditional warmth and coziness.
What You Need To Make This Classic Praline Pecan Cake Recipe?
Cake mix: To create our Classic Praline Pecan Cake it’s important to choose a brand of cake mix that guarantees a moist and tender texture. This forms the base, for the infusion of pecan and praline flavors.
Pecans: Enhance the nuttiness of the cake by toasting the pecans. Toasting not only deepens their flavor. Also adds a satisfying crunch to the final outcome. Experiment with toasting durations to achieve your desired level of nuttiness in each bite. Chopped pecans bring bursts of crunch to every slice of cake. Consistency in chop size ensures a distribution creating a blend of textures throughout.
Coconut Pecan Frosting: For added convenience using pre-made Coconut Pecan Frosting makes this recipe even easier. Not does this frosting complement the praline concept. It also adds a touch of tropical sweetness that enhances the overall flavor profile of the dessert.
Sweetened condensed milk, butter, and chopped pecans: The praline topping is made from a combination of sweetened condensed milk, butter, and chopped pecans giving it a texture. Maintaining a size for chopping the pecans ensures a contrast between softness and crunch in this delightful topping.
Eggs, oil, and water: Before mixing your ingredients make sure that your eggs, oil, and water are, at room temperature. This will promote blending and incorporation of ingredients resulting in a batter.
Steps To Make Classic Praline Pecan Cake:
Step 1: In a mixing bowl combine the cake mix, water, eggs, oil, and the entire container of frosting. Stir until the mixture is smooth and well blended.
Step 2: Gently incorporate the chopped pecans into the batter allowing them to become part of its texture.
Step 3: As you eagerly await the baking process preheat your oven to 350°F (175°C) to create the baking environment.
Step 4: Grease a baking pan measuring 9×13 inches (for me I used a round cake pan), with care and affection.
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Step 5: Now with anticipation and precision pour the batter into the pan that eagerly awaits its transformation in the warm embrace of the oven.
Step 6: Set a timer for 40 minutes. Check for doneness by inserting a toothpick into the cake. If it comes out clean you’ll know that magic has been achieved.
Step 7: While basking in the warmth of your baked cake it’s time to prepare the praline topping. In a saucepan melt together butter and sweetened condensed milk until they form a blend.
Step 8: Remove this mixture from heat. Generously sprinkle it with chopped pecans that add both texture and flavor to its grand finale.
Step 9: With an artist’s touch spread this praline symphony over your cake allowing it to meld with the lingering warmth. Now as our hearts are filled and our taste buds are awakened it’s time to cut into the dish and truly enjoy it. Each bite is a testament, to the hospitality of the South and the passion that goes into every moment of its creation.
Tip:
To achieve a cake that boasts impeccable moisture and flavor infusion, allow the baked cake to cool slightly before generously drizzling the praline topping. This allows the cake to absorb the flavors, creating a harmonious marriage between the velvety praline sauce and the tender crumb. Patience pays off – your taste buds will thank you!
Frequently Asked Questions:
Can I use different nuts instead of pecans for the topping?
Of course! While pecans provide a classic touch feel free to get creative and try using almonds or walnuts for a twist.
Can I make the cake ahead of time?
Absolutely! This cake actually gets better with time as its flavors develop. You can bake it a day in advance. Let its delightful taste unfold magically.
How do I store leftover cake?
To ensure that the flavors of this cake remain intact simply cover it. Store it in a dry place. If you prefer you can also keep it in the refrigerator, for extended freshness.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Praline Pecan Cake
Ingredients
- 1 box yellow cake mix
- ⅔ cup oil
- 1 cup water
- 4 large eggs
- ½ cup Pecans finely chopped
- 1 container of Coconut Pecan Frosting
Topping:
- 2 tablespoons butter unsalted
- 14 ounces can Sweetened Condensed Milk
- 1 cup Pecans chopped
Instructions
- Combine the cake mix, oil, water and eggs in a bowl and mix until you achieve a smooth consistency.
- Gently incorporate the chopped pecans into the mixture.
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 pan (I used a Round cake pan).
- Pour the batter into the pan.
- Bake for 40 minutes. Until a toothpick comes out clean when inserted into the center of the cake.
- While the cake is still warm melt butter in a saucepan. Mix it with condensed milk.
- Stir in the chopped pecans to create a praline mixture.
- Spread this praline mixture over the cake.
- Slice and serve. Enjoy this Southern treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
