Classic Praline Pecan Cake

A close-up shot of a slice of praline pecan cake topped with a thick caramel glaze and whole pecans, showcasing its rich, moist texture.

Table of content

Facebook
Pinterest

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!

Pin this Recipe

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.

A close-up shot of a slice of praline pecan cake topped with a thick caramel glaze and whole pecans, showcasing its rich, moist texture.

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.

A slice of praline pecan cake showing the gooey caramel topping, pecan crunch, and moist cake crumb for a perfect dessert bite.

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.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

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.

Overhead view of a freshly baked praline pecan cake in a round pan, generously covered in caramel glaze with pecans sprinkled on top.

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.

A side view of a praline pecan cake slice with layers of moist cake, melted caramel sauce, and crunchy pecans on a decorative plate.

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!

A slice of praline pecan cake served on a white plate, dripping with caramel sauce and garnished with chopped pecans.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Pin it now

Keep the Flavor Coming – Try These:

A slice of praline pecan cake served on a white plate, dripping with caramel sauce and garnished with chopped pecans.

Classic Praline Pecan Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Indulge, in the realm of enticement with our Classic Praline Pecan Cake, an incarnation of the charm found in Southern culinary traditions. This beautiful creation brings together the timeless allure of cake and the delightful crunch of chopped pecans all topped with a velvety praline topping. As your kitchen fills with the aroma of baking you'll be transported to a world of comfort and fond memories. With each slice you're invited to relish in the blend of flavors that define Southern hospitality. This dessert is a must for anyone desiring a taste of custom and a whiff of sweetness, in every bite.
12 Servings

Ingredients

  • 1 box yellow cake mix
  • 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
 

  1. Combine the cake mix, oil, water and eggs in a bowl and mix until you achieve a smooth consistency.
  2. Gently incorporate the chopped pecans into the mixture.
  3. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 pan (I used a Round cake pan).
  4. Pour the batter into the pan.
  5. Bake for 40 minutes. Until a toothpick comes out clean when inserted into the center of the cake.
  6. While the cake is still warm melt butter in a saucepan. Mix it with condensed milk.
  7. Stir in the chopped pecans to create a praline mixture.
  8. Spread this praline mixture over the cake.
  9. Slice and serve. Enjoy this Southern treat!

Notes

For a gluten-free treat be sure to choose a yellow cake mix that is approved gluten-free. Also make sure that all of your ingredients, like the Coconut Pecan Frosting and Sweetened Condensed Milk, are undoubtedly labeled as gluten-free. By doing this you can savor the flavors of our Classic Praline Pecan Cake while still adapting your dietary needs.
Audrey
Facebook
Pinterest

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Related Categories

Subscribe for email updates

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




< Hi, I'm Bitty! >

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!

< Search Recipes >

Join our community of over 1+ million on social media!

Don't Miss A Recipe! >

Subscribe for email updates

< Must-Try Recipes >

Tasty Swedish Meatball Noodle Bake Recipe

Delicious Leftover Turkey Stuffing Balls – Perfect for Any Occasion!

Queso Mac and Cheese Taco Beef Casserole

Slow Cooker Ravioli Lasagna Recipe

Stuffed Cabbage Rolls

Butter Swim Biscuits