Description
A delicious butter pecan cake topped with a creamy praline sauce.
Ingredients
Scale
- 1 box butter pecan cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup butter
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake mix by combining it with eggs, oil, and water. Mix well with an electric mixer until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Use a wooden spoon handle or skewer to poke holes evenly across the cake.
- Pour sweetened condensed milk over the cake, allowing it to seep into the holes.
- In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring to a gentle boil while stirring continuously.
- Let it simmer for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract and chopped pecans.
- Pour the warm praline sauce over the cake, spreading the pecans evenly.
- Let the cake sit at room temperature for 30 minutes. Then refrigerate for at least 2 hours before serving.
- Serve chilled or slightly warm. Add whipped cream or vanilla ice cream if desired.
Notes
- This cake can be made ahead and stored in the refrigerator for up to 3 days.
- For best results, do not skip the refrigeration step to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg