There’s nothing quite like the taste of pecans mixed with sweet, buttery goodness, and this Pecan Praline Cake with Butter Sauce delivers all of that and more. It’s an irresistible dessert that’s sure to wow your family and friends, whether you’re hosting a special occasion or just want to treat yourself. The combination of the moist butter pecan cake, the rich coconut frosting, and the indulgent butter sauce makes this dessert stand out as a true Southern classic.
This recipe is straightforward and uses simple ingredients that create a beautiful, flavorful cake. Topped with a decadent butter sauce, this cake is not only delicious but also impressive in presentation, making it perfect for holiday dinners, potlucks, or any celebration. Let’s dive into the recipe and discover how to create this show-stopping dessert!
Ingredients
For the Cake:
- 1 box Butter Pecan Cake Mix 🍰
- 1 tub Coconut Pecan Frosting 🥥
- 4 large eggs 🥚
- 3/4 cup vegetable oil 🌻
- 1 cup half-and-half 🥛
- 1 cup chopped pecans 🌰
For the Butter Sauce:
- 1 cup granulated sugar 🍚
- 1/2 cup buttermilk 🥛
- 1/2 cup unsalted butter 🧈
- 1 tablespoon light corn syrup 🌽
- 1/2 teaspoon baking soda 🥄
- 1 teaspoon vanilla extract 🌿
Instructions
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake releases easily after baking.
2. Mix the Cake Batter:
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and half-and-half. Beat on medium speed until smooth and creamy.
3. Add Pecans:
Gently fold in the chopped pecans, making sure they’re evenly distributed throughout the batter.
4. Bake the Cake:
Pour the cake batter into the prepared baking dish and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Butter Sauce:
While the cake bakes, start making the butter sauce. In a medium saucepan over medium heat, combine the sugar, buttermilk, butter, and light corn syrup. Stir constantly until the butter melts and the ingredients are well mixed.
6. Finish the Sauce:
Bring the mixture to a gentle boil, then stir in the baking soda. The sauce will foam up, so be cautious. Boil for one minute, then remove from heat and stir in the vanilla extract.
7. Poke Holes and Pour Sauce:
Once the cake is done, remove it from the oven and let it cool for a few minutes. While still warm, poke holes all over the cake using a skewer or fork. Pour the warm butter sauce over the cake, letting it soak into the holes for maximum flavor.
8. Serve:
Let the cake cool completely before slicing and serving. Enjoy this sweet, buttery, and nutty dessert!
Notes
- Substitute Ingredients: You can use whole milk or evaporated milk in place of half-and-half if needed.
- Make it Nut-Free: For those with nut allergies, you can omit the chopped pecans from the recipe or replace them with dried fruit, such as raisins or cranberries.
- Storage: Store any leftover cake covered at room temperature for up to three days. If you prefer, refrigerate it for up to a week, but be sure to cover it to keep it moist.
- Freezing: You can freeze the cake before pouring the butter sauce for up to three months. When ready to serve, thaw the cake and make the butter sauce fresh.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! This cake is perfect for making ahead. Bake the cake, allow it to cool, and store it. When ready to serve, warm the butter sauce and pour it over the cake. Alternatively, the butter sauce can be poured on the cake and refrigerated; just be sure to bring the cake to room temperature before serving.
Q: What can I use instead of coconut pecan frosting?
A: If you can’t find coconut pecan frosting, you can use a cream cheese frosting or a simple buttercream frosting, though the flavor profile will change slightly.
Q: How do I know when the cake is done?
A: You’ll know the cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The top should be golden brown, and the edges will start to pull away from the sides of the pan.
Q: Can I use a different type of cake mix?
A: Yes! If you can’t find butter pecan cake mix, a yellow or vanilla cake mix works well as a substitute. You can enhance the pecan flavor by adding a teaspoon of butter extract or vanilla extract.
Conclusio
Pecan Praline Cake with Butter Sauce is more than just a dessert—it’s a treat that evokes warmth and comfort, perfect for any occasion. The rich, buttery cake combined with the sweet and slightly tangy butter sauce creates a dessert that’s sure to become a family favorite. Easy to prepare yet elegant in taste, this cake is a must-try for those who enjoy the flavors of pecan pralines and Southern-inspired desserts.
Whether you’re making this cake for a holiday, a dinner party, or just because, it’s a guaranteed hit that will leave everyone asking for seconds. The best part? It’s simple enough to whip up without too much fuss, yet tastes like something you’d find at a fine bakery.