Description
Full Recipe
Southern Pecan Praline Cake with Butter Sauce
Indulge in this decadent Southern Pecan Praline Cake, topped with a luscious butter sauce—perfect for any sweet occasion!
#SouthernDelight #PecanPraline #CakeLove #DessertGoals #BakingJoy
Ingredients:
– 1 box butter pecan cake mix
– 1 tub coconut pecan frosting
– 4 large eggs
– 3/4 cup vegetable oil
– 1 cup water
– 1/2 cup chopped pecans (for the cake)
– 2 Tablespoons salted butter (for the sauce)
– 14 ounce can sweetened condensed milk
– 1/2 cup chopped pecans (for the sauce)
Directions:
1. Preheat your oven to 350°F (175°C). Grab a 9″x13″ baking dish and spray it generously with nonstick cooking spray.
2. In a medium bowl or your trusty stand mixer, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Mix it all together until it’s nice and smooth.
3. Fold in 1/2 cup of chopped pecans into the batter. This adds a delightful crunch!
4. Pour that rich batter into your prepared baking dish and spread it out evenly. It’s gonna smell heavenly as it bakes!
5. Place it in the oven and let it bake for about 35-40 minutes. You’ll know it’s done when the cake springs back at the touch and is golden brown or when a toothpick inserted in the center comes out clean.
6. While the cake is baking, let’s whip up that glorious butter sauce! In a small pot over medium heat, melt the salted butter.
7. Once melted, pour in the sweetened condensed milk and give it a good stir. Heat it thoroughly to combine those flavors.
8. Next, add in 1/2 cup of chopped pecans and stir again, letting everything meld together beautifully. Then, take it off the heat.
9. When the cake is out of the oven and slightly cooled, you can either spoon the sauce over individual slices or pour it all over the cake for a truly indulgent treat!
10. Slice up your cake, drizzle with that dreamy pecan butter sauce, and enjoy every single bite. You just made a little piece of Southern heaven!
Happy baking!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 350°F (175°C) and prepare a 9×13-inch pan with non-stick spray. In a stand mixer or large bowl, combine the dry cake mix, the entire tub of frosting, eggs, oil, and water. Mix on medium speed for 2 minutes, scraping the sides once, until the batter is completely smooth and uniform. Gently fold in the 1/2 cup of chopped pecans by hand to avoid over-mixing. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners. Bake on the center rack for 35-40 minutes. Begin checking at 35 minutes; the cake is done when the top is golden and springs back lightly when touched.
For the sauce, start it when the cake has about 10 minutes left to bake. In a small saucepan over medium-low heat, melt the butter. Add the entire can of sweetened condensed milk and whisk constantly for 3-5 minutes until the mixture is hot, smooth, and slightly thickened. Do not let it boil. Remove from heat and stir in the remaining 1/2 cup of pecans. Let the sauce cool and thicken slightly for 5 minutes before serving.
Serving Suggestions
This cake is incredibly rich. Serve it warm or at room temperature. For a stunning presentation, slice the cake and spoon the warm sauce over individual portions just before serving. A small scoop of vanilla ice cream or a dollop of freshly whipped cream provides a lovely contrast to the sweet, buttery cake. Garnish with a few extra pecan halves for a professional touch.
How-to Summary
To summarize: mix cake mix, frosting, eggs, oil, and water; fold in pecans; bake. For the sauce, melt butter, whisk in condensed milk, heat through, and stir in pecans. Pour the warm sauce over the baked cake.
Frequently Asked Questions
Can I make this cake from scratch instead of using a mix?
Yes, but the unique texture and ease come from the combination of the mix and the frosting. For a from-scratch version, you would need to replicate a butter pecan cake and a coconut-pecan frosting, which is more complex.
How should I store leftovers?
Store covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. The sauce will firm up when cold; gently reheat it before serving.
Can I use unsalted butter for the sauce?
Yes. Using salted butter simply enhances the sweet-and-salty praline flavor. If using unsalted butter, consider adding a small pinch of salt to the sauce.
My sauce seems too thick. What happened?
You likely overheated it, causing it to reduce and thicken excessively. Next time, use medium-low heat and stir constantly. You can thin a thick sauce with a teaspoon of milk or cream.
Can I add the sauce before baking?
No, the sauce is a topping, not a glaze. Adding it before baking would cause it to sink and make the cake soggy. Always add it after the cake is baked.
Common Mistakes to Avoid
- Overmixing after adding pecans: Fold them in gently to maintain a tender crumb.
- Overbaking the cake: This leads to a dry texture. Set a timer and check for doneness a few minutes early.
- Heating the sauce too quickly: High heat can scorch the sweetened condensed milk. Use medium-low heat and stir constantly.
- Pouring all the sauce on the entire cake immediately: If not serving the whole cake at once, add sauce only to slices being served to keep leftover cake from becoming soggy.
Conclusion
This Southern Pecan Praline Cake is a masterpiece of simplicity and flavor, delivering the classic taste of pralines in a moist, easy-to-make cake. The rich butter sauce elevates it to a truly special dessert perfect for gatherings, holidays, or whenever a taste of Southern comfort is needed. By following the detailed steps and avoiding common pitfalls, you’re guaranteed a decadent, crowd-pleasing treat that embodies the spirit of Southern baking.