Pecan Praline Cake Glaze (Printable Version)
Moist pecan praline cake featuring a creamy drip glaze and crunchy chopped pecans for added texture.
# Ingredients Required:
→ Cake
01 -
432 g butter pecan cake mix (1 box)
02 -
454 g coconut pecan frosting (1 tub)
03 -
4 large eggs
04 -
177 ml vegetable oil
05 -
237 ml water
06 -
120 g chopped pecans
→ Glaze
07 -
120 ml sweetened condensed milk
08 -
60 g powdered sugar
09 -
28 g unsalted butter
10 -
2.5 ml vanilla extract
→ Topping
11 -
30 g chopped pecans (optional, for garnish)
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Grease and flour a Bundt pan thoroughly.
02 -
In a large mixing bowl, blend the cake mix, coconut pecan frosting, eggs, vegetable oil, and water using an electric mixer on medium speed for 2 minutes until homogenous. Gently fold in the chopped pecans.
03 -
Transfer the batter into the prepared Bundt pan. Bake for 45 to 50 minutes until a toothpick inserted into the center emerges clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
04 -
In a saucepan over low heat, combine sweetened condensed milk, powdered sugar, and butter. Stir continuously until smooth and glossy. Remove from heat and stir in vanilla extract.
05 -
Drizzle the warm glaze evenly over the cooled cake. Optionally, sprinkle with additional chopped pecans for decorative garnish.
# Extra Suggestions:
01 -
Ensure the cake is fully cooled before glazing to prevent melting the glaze.