SOUTHERN PECAN PRALINE SHEET CAKE - middleeastsector
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SOUTHERN PECAN PRALINE SHEET CAKE

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When it comes to an easy cake with the best southern flare, you need to try this Southern Pecan Praline Cake recipe. This delicious sheet cake is the perfect cake for anyone who loves pecans and pralines. Make this decadent sheet cake any time of the year because it is sure to be a hit.
When you make pecan praline cake, you might want to make a double batch. It is so delicious and easy to make, but it also makes an amazing cake to freeze. Once you freeze it, you can enjoy this cake anytime the craving hits.

When making this cake, while the cake does not need to be refrigerated, the glaze should be. If you choose to glaze this cake one piece of cake at a time, then the cake can be stored at room temperature. If you add the glaze to the whole cake, you should consider storing it in the refrigerator.

 

INGREDIENTS:

Cake

1 box Betty Crocker butter pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting
4 large eggs
3/4 Cup canola or coconut oil
1 Cup half-and-half for increased flavor instead of water
1/2 Cup chopped pecans

Butter Pecan Glaze

14 oz. can sweetened condensed milk
3 Tbs butter
1/2 Cup chopped pecans

 

DIRECTIONS:

Cake:

Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

Butter Pecan Glaze:

In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).

 

Notes:

The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.

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