Pecan Praline Cake

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Pecan Praline Cake with Butter Sauce is a delightful dessert that combines the richness of pecans with a smooth butter sauce, all while being surprisingly easy to make thanks to a cake mix base. It’s a sweet southern treat that’s sure to impress!

Why You’ll Love This Recipe

This cake is a pecan lover’s dream! Not only is it packed with delicious pecans, but the combination of a moist cake with a creamy praline cream cheese filling and a decadent butter sauce makes it irresistible. Plus, it’s easy enough for novice bakers to tackle with confidence.

Kitchen Equipment You’ll Need

• 9×13 baking dish
• Nonstick cooking spray
• Stand mixer or medium mixing bowl
• Saucepan
• Spatula or spoon
• 10-inch round cake board

Ingredients

Praline Cream Cheese Filling:

• 1 8oz Philadelphia Cream Cheese
• ½ cup butter
• 4 cups powdered sugar
• 2 teaspoons vanilla flavor
• ¼ cup finely chopped pecans (adjust to taste)

Praline Topping:

• 1 1/2 cup evaporated milk
• 2 cups sugar
• 1 stick butter (1/2 cup)
• 1 teaspoon vanilla flavor
• 1 ½ cups of pecan pieces
• Extra evaporated milk to thin, if needed

Step-by-Step Instructions

Pecan Praline Cake: Preheat your oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.

Praline Cream Cheese Filling:

1. With a mixer, blend cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating at low speed until blended, then add vanilla flavor.
3. Stir in pecans and allow mixture to chill slightly before frosting the cake.

Praline Topping:

1. On the stovetop, melt butter, sugar, and evaporated milk in a saucepan over medium heat. Stir to combine.
2. Bring the mixture to a slow boil, then reduce heat to medium-low and cook for about 15 minutes without stirring.
3. After 15 minutes, stir and scrape the bottom and sides as the mixture thickens.
4. Continue cooking, stirring occasionally, for about 10 more minutes. Add vanilla and stir to combine.
5. Remove from heat and add pecan pieces, stirring completely. If mixture gets too thick, add evaporated milk a little at a time to thin.
6. Let cool for about five minutes before frosting the cake.

Assemble the Cake:

1. Bake your favorite yellow cake recipe into three 9-inch layers.
2. Once cooled, flip one layer onto a 10-inch round cake board and spread a desired amount of praline cream cheese frosting.
3. Allow icing to set slightly, then add the second layer and repeat the frosting process.
4. Top with the third cake layer and chill the cake in the refrigerator for at least 30 minutes before frosting.
5. Frost the sides of the cooled, refrigerated cake first, then the top.

Tips for Success

• Ensure the cream cheese and butter are at room temperature for a smoother filling.
• Be patient while cooking the praline topping to avoid scorching.
• Refrigerate the cake to make it easier to frost.

Additional Tips or Variations

• For a crunchier texture, toast the pecans before adding them to the filling and topping.
• Try adding a splash of bourbon to the praline topping for a richer flavor.

Nutritional Highlights (Per Serving)

Each serving of this cake is rich and decadent, offering a delightful balance of sweetness and nutty flavors. For specific nutritional information, consider consulting a nutrition calculator based on your portion sizes and ingredients used.

Frequently Asked Questions (FAQ)

Can I use a different type of nut instead of pecans? Yes, walnuts or macadamia nuts can be a good substitute, but the flavor profile will change slightly.

Can I make this cake in advance? Absolutely! This cake can be made a day ahead and refrigerated. Just bring it to room temperature before serving.

Conclusion

This Pecan Praline Cake with Butter Sauce is a truly Southern delight that’s perfect for any occasion. It’s an easy recipe that delivers impressive results, and I can’t wait for you to try it. Please share your experience and any variations you come up with. Enjoy!

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