Pecan Praline Cake

This decadent Pecan Praline Cake features layers of moist yellow cake filled with a rich praline cream cheese filling and topped with a luscious praline topping. It’s a delightful blend of sweet, nutty, and creamy flavors that will leave your taste buds longing for more.

Why You’ll Love This Recipe:

If you are a fan of pecans and pralines, this cake is a dream come true. The combination of the buttery, nutty praline filling and topping with the creamy, tangy cream cheese frosting creates a perfect balance of flavors and textures. It’s a show-stopping dessert that’s perfect for special occasions or any time you want to indulge in a truly delightful treat.


  • Praline Cream Cheese Filling:
  • 1 8oz package Philadelphia Cream Cheese
  • ½ cup butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ cup finely chopped pecans (adjust to taste)
  • Praline Topping:
  • 1 1/2 cups evaporated milk
  • 2 cups granulated sugar
  • 1 stick (1/2 cup) butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecan pieces
  • Extra evaporated milk to thin, if needed


  • Praline Cream Cheese Filling:In a mixing bowl, blend the cream cheese and butter until smooth.Gradually add the powdered sugar, beating at low speed until blended, then add the vanilla extract.Stir in the finely chopped pecans. Allow the mixture to chill slightly before frosting the cake.Praline Topping:In a saucepan over medium heat, melt the butter, sugar, and evaporated milk, stirring to combine thoroughly.Bring the mixture to a slow boil, then reduce the heat to medium/low. Let it cook for about 15 minutes without stirring.After 15 minutes, stir the mixture, scraping the bottom and sides as it begins to thicken.Cook while stirring, ensuring the mixture does not scorch, for about 10 minutes. Then add the vanilla extract and stir until combined. Remove from heat.Pour the pecan pieces into the mixture and stir thoroughly. If the mixture gets too thick, add a small amount of evaporated milk to thin.Let the mixture cool for about five minutes before frosting the cake. The frosting should be somewhat warm.Assemble Cake:
  • Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making the praline frosting.
  • Once the cake has cooled, flip one layer over onto a 10-inch round cake board and spread your desired amount of praline cream cheese frosting onto the first layer.
  • Allow the icing to dry a bit, then add the second layer and spread with your desired amount of praline cream cheese frosting.
  • After the second layer of icing has dried a bit, top with the third cake layer. There will be cream cheese frosting left over.
  • Allow the cake to chill in the refrigerator for at least thirty minutes before frosting.
  • Frost the sides of the cooled, refrigerated cake first, then frost the top.
  • Prep Time: 30 minutes
  • Cooking Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Kcal: Approximately 400 kcal per serving
  • Servings: 12


Store the cake in the refrigerator to maintain its freshness. It can be kept for up to 3-4 days when properly covered.

Recipe Tips:

  • When adding the evaporated milk to the praline topping, do so gradually to achieve the desired consistency.
  • Ensure the cake layers are completely cooled before assembling to prevent the frosting from melting.
  • For an added touch, lightly toast the pecan pieces used in the praline topping for a nuttier flavor.

Enjoy this delightful Pecan Praline Cake with friends and family, and savor the delightful combination of flavors with every bite!

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