Southern Pecan Praline Sheet Cake

This Southern Pecan Praline Sheet Cake is a delightful and indulgent dessert that combines the rich flavors of butter pecan cake with a luscious butter pecan glaze. It’s a perfect treat for any occasion, from family gatherings to potlucks and beyond. The cake is moist, flavorful, and topped with a decadent glaze that adds an extra layer of sweetness and nuttiness.

Why You’ll Love This recipe:

  • Rich, nutty flavor: The combination of butter pecan cake mix, coconut pecan frosting, and chopped pecans creates a wonderfully rich and nutty flavor profile.
  • Easy to make: This sheet cake is simple to prepare and perfect for feeding a crowd. It’s a great option for parties and gatherings.
  • Decadent glaze: The butter pecan glaze adds an extra touch of indulgence to the cake, making it a truly special dessert.
  • Versatile: This cake is suitable for various occasions, from casual family dinners to formal events.



  • 1 box Betty Crocker butter pecan cake mix
  • 16 oz. can Betty Crocker Coconut Pecan Frosting
  • 4 large eggs
  • 3/4 Cup canola or coconut oil
  • 1 Cup half-and-half for increased flavor instead of water
  • 1/2 Cup chopped pecans

Butter Pecan Glaze:

  • 14 oz. can sweetened condensed milk
  • 3 Tbs butter
  • 1/2 Cup chopped pecans



  • Preheat oven to 350°.
  • Grease or spray a 9×13 baking dish with cooking spray.
  • In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
  • Add chopped pecans and stir to combine.
  • Pour batter into prepared baking dish.
  • Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.

Butter Pecan Glaze:

  • In a small saucepan over medium heat, melt butter.
  • Add condensed milk and stir.
  • Heat thoroughly, then add chopped pecans.
  • Stir again to combine and remove from heat.
  • Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
  • Prep Time: 15 minutes
  • Cooking Time: 40-50 minutes
  • Total Time: 1 hour
  • Kcal: Approximately 320 kcal per serving
  • Servings: 12-16


Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Recipe Tips:

  • For an even richer flavor, you can use half-and-half instead of water in the cake batter.
  • Be sure to thoroughly grease the baking dish to prevent the cake from sticking.
  • When preparing the glaze, ensure that the butter pecan mixture is heated thoroughly to achieve the desired consistency and flavor.

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