Pecan Praline Cake with Glaze

This pecan praline cake is a dreamy dessert that combines the rich flavor of butter pecan cake with a luscious creamy drip glaze. It’s perfect for anyone wanting a straightforward yet show-stopping cake for family gatherings or special treats at home. The texture is moist and tender with crunchy pecan pieces adding that satisfying bite.

I threw this cake together for a weekend dessert when I wanted something comforting but effortless, and it quickly became a crowd favorite for its nostalgic praline flavor and elegant look.

Ingredients

• One box of butter pecan cake mix: ensures a buttery foundation and classic pecan taste& choose a high-quality brand without artificial additives if possible
• A 16-ounce tub of coconut pecan frosting: adds moisture and a unique flavor twist that balances sweet and nutty& fresh frosting can elevate the cake’s texture
• Large eggs: bind everything together and provide structure& fresh eggs at room temperature help achieve the best rise
• Vegetable oil: keeps the cake tender and moist
• Water: thins the batter slightly to the right consistency
• One cup of chopped pecans: folded into the batter gives crunch and enhances the pecan flavor& pick fresh pecans without rancid smell
• Half a cup of sweetened condensed milk: creates creaminess and sweetness for the glaze& look for a quality brand for the smoothest texture
• Powdered sugar: sweetens and thickens the drip glaze for that perfect pourable consistency
• Butter: adds richness to the glaze and a slight caramel note when melted
• Vanilla extract: brings warmth and depth to the glaze’s flavor
• Chopped pecans for garnish: add crunch and a pretty finishing touch& choose pecans that are lightly toasted for extra flavor

Instructions

Preheat The Oven:

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan thoroughly so the cake releases easily after baking. I like to use a baking spray with flour to ensure even coating.

Mix The Cake:

In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Use an electric mixer to blend on medium speed for about two minutes until everything is smooth and well combined. Fold in the chopped pecans gently with a spatula so they stay evenly distributed without breaking.

Bake The Cake:

Pour the batter evenly into the prepared Bundt pan. Place it in the center of the oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the thickest part of the cake& it should come out clean or with moist crumbs. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

Make The Glaze:

While the cake cools, prepare the creamy drip glaze. In a small saucepan over low heat, combine the sweetened condensed milk, powdered sugar, and butter. Stir constantly until the mixture is smooth and warm but not boiling. Remove from heat and stir in the vanilla extract. Let the glaze cool slightly so it thickens just enough to drizzle beautifully.

Finish:

Drizzle the creamy glaze over the cooled cake, allowing it to drip down the sides naturally. Sprinkle extra chopped pecans on top if desired to add texture and visual appeal.

Pecans are my favorite ingredient here because they give a wonderful buttery crunch that contrasts the soft cake. I remember my grandmother serving a very similar cake during family reunions, and the aroma of pecans roasting in the oven brings back warm memories.

Storage tips

Store the pecan praline cake in an airtight container at room temperature for up to two days to maintain moisture. For longer storage, wrap tightly in plastic wrap and refrigerate for up to five days. Before serving, bring the cake to room temperature to enjoy the texture and flavors fully.

Ingredient swaps

You can swap the vegetable oil for melted coconut oil for a subtle nutty twist. Use almond or maple-flavored frosting instead of coconut pecan for a different but complementary flavor profile. To make it gluten-free, try a gluten-free butter pecan cake mix but keep an eye on baking time as it might vary.

Serving ideas

Serve slices with a scoop of vanilla or butter pecan ice cream for an indulgent treat. Fresh berries or caramel sauce add a nice tartness and extra sweetness to balance the cake. Pair with coffee or sweet tea to round out the cozy dessert experience.

This pecan praline cake is a perfect blend of simplicity and elegance that will delight anyone who loves a nostalgic sweet treat.

Frequently Asked Recipe Questions

→ What type of cake mix is best for this cake?

A butter pecan cake mix is ideal as it complements the praline flavors and pairs well with the coconut pecan frosting.

→ How do you prevent the cake from sticking to the Bundt pan?

Grease the Bundt pan thoroughly with butter or non-stick spray and dust it lightly with flour to ensure easy release after baking.

→ Can I substitute fresh pecans for chopped ones?

Yes, fresh chopped pecans work well to maintain the crunchy texture within the batter and as a garnish.

→ How should the glaze be prepared to avoid lumps?

Heat the condensed milk, powdered sugar, and butter slowly while stirring constantly until smooth, then add vanilla off heat to create a silky glaze.

→ What’s the best way to store this cake?

Store in an airtight container at room temperature for up to two days or refrigerate to keep the glaze fresh longer.

→ Can this cake be made ahead of time?

Yes, the cake can be baked a day prior and glazed just before serving to preserve the texture and flavor.