This Classic Praline Pecan Cake is pure Southern comfort—soft yellow cake, a buttery praline topping, and plenty of crunchy pecans. A showstopper for any occasion!
You know those recipes that just feel like a warm hug? That’s exactly what this Classic Praline Pecan Cake is for me.
I first tasted it at my grandma’s house during one of those lazy Sunday lunches where the food never seemed to stop coming. Fried chicken, cornbread, mashed potatoes—you get the picture. But when she brought out this cake, everyone paused.
It wasn’t just a cake. It was the cake. That caramel-y praline sauce dripping down the sides, the buttery smell of pecans, the way the frosting sank perfectly into the top layer—it was love at first bite.
Of course, I asked for the recipe. And in true grandma fashion, she handed me a handwritten card that had… let’s call them vague instructions. (“Mix until it feels right?” What does that even mean?)
So, after a few kitchen experiments (and some sticky disasters where praline sauce ended up on my ceiling—don’t ask), I finally cracked it. And honestly? This cake’s been a hit every time I’ve made it since.
Why You’ll Love This Classic Praline Pecan Cake Recipe?
- Effortless Elegance: It looks impressive, but it’s secretly so easy.
- Southern Charm in Every Bite: Coconut pecan frosting + praline topping = pure bliss.
- Perfect Texture: Soft, fluffy cake meets crunchy pecans and silky sauce.
- Quick to Make: Minimal ingredients, and the oven does most of the work.
- Crowd Favorite: Great for potlucks, holidays, or anytime you want to impress.
Ingredient Notes:
This Classic Praline Pecan Cake is all about simple ingredients doing big things.
- Yellow Cake Mix: Yep, we’re keeping it simple here! A box mix gives you a buttery, soft base without extra work.
- Oil: Keeps the cake extra moist. I usually grab vegetable oil, but canola works fine too.
- Water: Just your standard hydration for the cake mix—nothing fancy.
- Eggs: Four eggs make the cake rich and sturdy enough to hold the praline topping.
- Pecans: The star of the show. Finely chopped for the batter, chunkier for the praline sauce.
- Coconut Pecan Frosting: Store-bought magic that melts into the cake. If you’ve got a homemade version, feel free to flex those skills!
- Butter: Real, unsalted butter. It makes the praline sauce silky and rich.
- Sweetened Condensed Milk: Thick, sweet, and the glue that makes the praline sauce unforgettable.
How To Make Classic Praline Pecan Cake?
This cake might sound fancy, but trust me—it’s so simple you’ll be making it on repeat.
Step 1. Mix the Batter:
Grab a large bowl and whisk together the yellow cake mix, oil, water, and eggs. Stir just until smooth—lumps be gone!
Step 2. Fold in the Pecans:
Gently stir in the finely chopped pecans. They add the perfect bit of crunch in every bite.
Step 3. Prep Your Pan:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. I’ve used a round cake pan too, and it works great if you want a fancier look.
Step 4. Bake the Cake:
Pour the batter into your prepared pan and smooth out the top. Bake for about 40 minutes or until a toothpick comes out clean from the center. Your kitchen will smell amazing by the halfway point.
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Step 5. Make the Praline Topping:
While the cake bakes, melt the butter in a saucepan over low heat. Stir in the sweetened condensed milk and let it warm gently—don’t let it boil. Toss in the chopped pecans and stir until everything’s beautifully combined.
Step 6. Pour the Topping:
When the cake comes out of the oven, while it’s still warm, pour that luscious praline sauce all over the top. It’ll soak in slightly but leave a shiny, caramelized layer on top.
Step 7. Cool & Serve:
Let it cool for at least 20 minutes before slicing. Or don’t. I’ve definitely served it warm with the sauce still gooey, and no one complained.
Storage Options:
- Room Temperature: Keep covered for up to 2 days. The praline topping keeps it moist.
- Fridge: Store in an airtight container for up to 5 days. The praline firms up a bit but is still delicious.
- Freezer: Slice, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Pro Tip: If the praline firms up too much, microwave a slice for 10 seconds to bring back that gooey magic.
Variations and Substitutions:
Want to mix things up a little? Here are some fun ways to tweak this Classic Praline Pecan Cake:
- Make It Chocolate: Swap the yellow cake mix for chocolate. Think chocolate turtles in cake form.
- Nut-Free: Skip the pecans and try toasted coconut flakes instead for a similar texture.
- Extra Coconut Flavor: Stir some shredded coconut right into the cake batter.
- Boozy Twist: Add a splash of bourbon to the praline sauce for a deeper, caramel-like finish.
What to Serve with Classic Praline Pecan Cake?
Honestly, this cake steals the show on its own. But if you’re feeling extra fancy, here’s how to make it part of a full dessert spread:
- Vanilla Ice Cream: Warm cake + cold ice cream? Always a win.
- Coffee or Espresso: The bitterness cuts through the sweetness perfectly.
- Fresh Berries: A little tartness balances the praline’s richness.
- Cold Milk: Simple but unbeatable.
Frequently Asked Questions:
Can I make this cake ahead of time?
Totally! It actually gets better the next day when the praline topping soaks in.
Can I use a homemade cake instead of boxed mix?
Absolutely! If you have a favorite scratch cake, go for it.
How do I keep the praline sauce from getting too thick?
If it thickens up too much while cooling, gently reheat it on the stove and stir in a splash of cream.
This Classic Praline Pecan Cake has become a staple in my kitchen, and I know you’ll love it just as much. It’s rich, buttery, and just the right amount of fancy without being complicated.
So, what do you think? Trying this for your next potluck? If you do, let me know how it turns out—I love hearing about your kitchen wins!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
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!