SOUTHERN PECAN PRALINE SHEET CAKE is basically what you need when you’re chasing those homemade dessert cravings, but don’t have hours or fancy pastry skills. Raise your hand if you’ve ever wanted to show up at a family gathering with a knockout cake, but ended up grabbing a grocery store pie last minute. Yep, same here. This sheet cake saves you. It tastes like something your grandma would’ve made (if your grandma was a five-star restaurant chef, honestly). I promise, you don’t have to dress up for this one. Just comfy clothes and a fork—and maybe some ready napkins for that praline topping
Why you will love this recipe:
Let’s be real. I am kinda picky about cake. Most are either too dry, too fussy, or just plain meh. Not this one. SOUTHERN PECAN PRALINE SHEET CAKE is extra rich with butter and buttermilk, plus gets topped off with the best gooey praline glaze. The kind that seeps into the cake and pools at the edge of the pan. It’s got sweet, sticky, melt-in-your-mouth goodness and a perfectly nutty flavor. You honestly can’t go wrong. Bake it for holidays, potlucks, or just a random Thursday. Friends will ask for the recipe—seriously, my sister texted me three times for it (and I ignored the first two out of pure cake pride). If you love dessert with a Southern twist, this might just be your new go-to.
What are pralines?
Alright, so pralines have always kinda confused me. I thought they were just nuts at first (oops). Turns out, they’re these dreamy treats, made with toasted pecans coated in a buttery, caramelly sugar mix. They started in France, but the South totally made them their own—sweeter, gooier, and packed with pecans. That’s what goes into the sauce on this SOUTHERN PECAN PRALINE SHEET CAKE. The praline glaze isn’t complicated—it’s just brown sugar, butter, a little milk, and those crunchy pecans. Once poured over warm cake, it thickens slightly, but still kind of dribbles in all the right ways. I promise, once you get a bite, you’ll get why Southern folks are obsessed with this. 
Here’s what you will need for this recipe:
No complicated stuff—just basic pantry heroes. You’ll probably have most of these:
- All-purpose flour (don’t overthink it—just plain white flour)
- Granulated sugar and brown sugar (for that Southern soul)
- Baking soda, salt (to, y’know, make things rise)
- Eggs (room temp is best—makes a fluffier cake)
- Buttermilk (trust me, it matters)
- Butter (unsalted, please)
- Vanilla extract (go a little heavy if you want)
- Chopped pecans (toasted is best, but un-toasted will do)
- A splash of milk (for the praline glaze)
That’s it. No weird specialty ingredients.
How to make it:
This is the part that always stresses people out, but I promise you, it’s a cinch. First, preheat the oven to 350°F. Grab a big ol’ mixing bowl. Toss in your flour, sugar, salt, and baking soda—give it a lazy stir (or a very enthusiastic one, who’s judging). In a saucepan, melt your butter. Now, mix that melted butter with the buttermilk, eggs, and vanilla. Pour the wet stuff into the dry, combine till you don’t see flour clumps, and then fold in your chopped pecans. Pour the batter into a greased sheet pan. Give it a gentle hip-bump to level things out. Bake for about 20 to 25 minutes, or till the cake is golden and springs back.
While the cake bakes, get your glaze going. Melt butter and brown sugar in a pot, add milk, and let it bubble for a minute or two. Take it off the heat, stir in those glorious pecans, and add the vanilla. Pour that praline goodness right over the hot cake. Don’t be shy. Let it set up for about twenty more minutes (or just dig in, I won’t judge).
Sharon’s tips:
Your cake will rise better if the eggs are at room temperature (I forget sometimes, it still works, but try if you can). Toast your pecans before stirring them in—just pop them on a baking sheet for five minutes while the oven preheats. The glaze thickens as it cools, so if it gets gloopy, just warm it back up a tad. Oh, also, line the baking pan with parchment if you hate sticky cleanup. For a fancier look, sprinkle some extra pecans or a pinch of flaky salt on top once you pour the glaze. Little secret? This cake is stupid good with a scoop of vanilla ice cream.
“Best cake I have ever made. The praline icing takes it over the top, and everyone wanted seconds. I couldn’t believe how easy it was!” – Molly B., actual cake enthusiast
Common Questions
Can I use walnuts instead of pecans?
Sure, if pecans aren’t your jam, swap them for walnuts. You’ll lose a little Southern flair, but it’s still delicious.
Do I really need to use buttermilk?
Buttermilk gives the cake tang and tenderness. You can fake it by adding a tablespoon of lemon juice or vinegar to regular milk if you don’t have buttermilk.
How do I store leftovers?
Cover tightly with plastic wrap and keep at room temp for two days, or pop in the fridge if your house runs hot.
Can this be made ahead of time?
Yes, it gets even gooier by day two. Make ahead, but maybe hide it—people WILL sneak bites.
Can I freeze it?
Totally, just freeze without the glaze, then add that when you thaw and serve.
Ready, Set, Grab Your Cake Pan
If you’re aching for a crowd-pleasing dessert that won’t make you sweat in the kitchen, SOUTHERN PECAN PRALINE SHEET CAKE is honestly your best bet. Everything about it feels nostalgic and comforting, but you don’t need a family heirloom recipe card. I encourage you to poke around for more inspiration like on this thread of any yummy southern pecan praline sheet cake recipes? or check out Nana’s Southern Pecan Praline Sheet Cake – Ermhearts for more tasty spins. Alright, you’ve got everything you need—now go wow your folks. Let’s make some sweet memories.
Southern Pecan Praline Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, and salt.
- In a saucepan, melt the unsalted butter.
- Mix the melted butter with buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until no flour clumps remain.
- Fold in the chopped pecans.
- Pour the batter into a greased sheet pan and level it out.
- Bake for 20 to 25 minutes, or until the cake is golden and springs back when touched.
- In a pot, melt the butter and brown sugar together, then add the milk.
- Let the mixture bubble for 1-2 minutes, then stir in the chopped pecans and vanilla.
- Pour the glaze over the warm cake. Allow it to set for about 20 minutes.
