Description
This rich, moist cake starts with a yellow cake mix and a tub of coconut pecan frosting baked right in—then it’s topped with a warm, buttery pecan praline glaze that takes it over the top. Perfect for holidays, potlucks, or when you’re just craving something sweet and nutty!
Ingredients
-
For the Cake:
-
1 box yellow cake mix
-
1 container coconut pecan frosting
-
⅔ cup vegetable oil
-
1 cup water
-
4 large eggs
-
½ cup pecans, finely chopped
-
-
For the Topping:
-
2 tablespoons unsalted butter
-
1 (14 oz.) can sweetened condensed milk
-
1 cup pecans, choppe
-
Instructions
-
Preheat your oven: Set it to 350°F (175°C). Grease a 9×13-inch baking dish well.
-
Mix the cake batter: In a large bowl, combine the yellow cake mix, coconut pecan frosting, oil, water, and eggs. Beat until the mixture is smooth and well-blended.
-
Add pecans: Fold in the ½ cup of finely chopped pecans.
-
Bake: Pour the batter into the prepared baking dish and smooth it out evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
-
Make the praline topping: While the cake is baking (or just after it comes out), melt the butter and sweetened condensed milk in a saucepan over medium heat, stirring constantly until the butter is fully melted.
-
Add pecans to the topping: Remove from heat and stir in the 1 cup of chopped pecans.
-
Finish the cake: Pour the warm praline topping over the freshly baked cake, spreading it out evenly.
-
Let cool slightly, then serve! It’s delicious warm or at room temperature.
Notes
-
The cake is best served slightly warm, but it can also be enjoyed at room temperature.
-
For an extra indulgent touch, serve with whipped cream or vanilla ice cream.
-
You can substitute the pecans with walnuts if preferred.
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg