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.
Recipe
Cake:
- 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
Directions:
Cake:
- 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
Storage:
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.