Southern Praline Pecan Cake
This Southern Praline Pecan Cake is rich, buttery, and packed with pecans. Topped with a gooey homemade praline glaze, it's an easy, crowd-pleasing dessert that tastes like it came straight from Grandma’s kitchen.
Ingredients
For the Cake:
- 1 box yellow cake mix 15.25 oz
- 1 cup sour cream or softened cream cheese
- ¾ cup vegetable oil
- ½ cup water or milk
- 4 large eggs
- 1½ cups chopped pecans
For the Praline Glaze:
- 1 cup brown sugar
- ½ cup unsalted butter
- ⅓ cup heavy cream or evaporated milk
- 1 tsp vanilla extract
- ½ cup chopped pecans
- Optional: pecan halves for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or 9x13" dish.
- Combine cake mix, sour cream, oil, water, and eggs. Mix 2–3 minutes until smooth.
- Fold in chopped pecans. Pour into prepared pan.
- Bake 45–55 minutes. Cool 15 mins in pan, then turn out to cool completely.
- For glaze: melt butter, brown sugar, and cream.
- Boil 2–3 mins. Remove from heat, stir in vanilla and pecans.
- Pour warm glaze over cooled cake. Garnish if desired.
- Let set 15–20 minutes before slicing.
Notes
- Toast pecans for deeper flavor.
- Use milk instead of water in the cake for richer taste.
- Freeze in slices for grab-and-go treats