Pecan Praline Cake with Butter Sauce

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Introduction

If you’re looking for a truly indulgent Southern dessert, look no further than Pecan Praline Cake with Butter Sauce. This rich and flavorful cake combines the nutty sweetness of pecans with the deep caramel notes of praline. Topped off with a buttery sauce, it’s the perfect dessert to enjoy after a hearty meal or as a special treat during holidays and family gatherings.

The moist cake is filled with chopped pecans, and the praline topping adds a beautiful crunch and sweetness that contrasts with the rich butter sauce poured over the top. This dessert is perfect for those who love the classic flavor of pecan pralines and want a show-stopping cake that delivers in taste and presentation.

Ingredients:

For the Cake:

  • 1 box yellow cake mix (regular size)
  • 1 can (15 oz) coconut pecan frosting
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup chopped pecans

For the Butter Sauce:

  • 1/2 cup (113g) butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, coconut pecan frosting, eggs, oil, and water. Mix on medium speed until well combined. Stir in the chopped pecans.
  3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
  4. Make the Butter Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and heavy cream, and bring the mixture to a boil. Reduce the heat and simmer for 3-5 minutes, stirring constantly until thickened. Remove from heat and stir in the vanilla extract.
  5. Serve: Slice the cake and serve each piece drizzled with warm butter sauce. Enjoy!

Notes:

  • Storage: The cake can be stored in an airtight container at room temperature for up to 3 days, though it’s best enjoyed fresh.
  • Butter Sauce Storage: The butter sauce can be refrigerated for up to a week. Reheat it gently before serving.
  • Pecan Toasting: For an extra boost of flavor, you can toast the pecans before adding them to the cake batter. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant.

FAQs:

  1. Can I use homemade cake batter instead of a box mix?
    • Absolutely! You can use your favorite yellow cake recipe as the base for this dessert. Just be sure to follow the same method of adding the coconut pecan frosting and pecans for the praline flavor.
  2. What if I don’t have coconut pecan frosting?
    • You can make a simple version by mixing 1/2 cup of coconut flakes, 1/4 cup of chopped pecans, and 1/4 cup of brown sugar into your cake batter. This will mimic the flavor and texture.
  3. Can I make this cake ahead of time?
    • Yes! The cake can be made a day or two in advance. Just store it in an airtight container, and warm the butter sauce before serving to bring back the fresh, rich flavor.
  4. Can I substitute the pecans for another type of nut?
    • Yes, walnuts or almonds make a great substitute if you prefer or don’t have pecans on hand. However, pecans provide the classic praline flavor, so consider this when substituting.

I hope this version of Pecan Praline Cake with Butter Sauce is what you were looking for! Let me know if you’d like to make any adjustments or if you need further information.

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