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Indulgent Butter Pecan Praline Recipe

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★★★★★

4.6 from 60 reviews

This Indulgent Butter Pecan Praline cake combines the rich flavors of buttery pecans and a luscious praline sauce with a moist butter pecan cake base. Topped with fluffy whipped cream and toasted pecans, this dessert is a perfect treat for any special occasion or a sweet indulgence to satisfy your cravings.

Ingredients

Scale

Cake

  • 1 box Butter Pecan Cake Mix
  • Non-stick spray (for cake pan)

Praline Sauce

  • 1 can (14 oz) Sweetened Condensed Milk
  • 1/2 cup Unsalted Butter
  • 1 cup Brown Sugar
  • 1/2 cup Heavy Cream

Whipped Cream Topping

  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract

Garnish

  • 1/2 cup Toasted Pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and coat a 9×13-inch cake pan with non-stick spray to ensure the cake does not stick.
  2. Make Cake Batter and Bake: In a large bowl, prepare the butter pecan cake mix according to the package instructions. Pour the batter into the prepared pan and bake for approximately 30 minutes until a toothpick inserted comes out clean.
  3. Cool and Poke Holes: Remove the cake from the oven and let it cool in the pan for 10 minutes. Using a skewer or fork, poke holes all over the warm cake to allow the praline sauce to seep in.
  4. Add Sweetened Condensed Milk: Pour the sweetened condensed milk generously over the holes in the warm cake. Allow the cake to cool completely in the pan so the milk absorbs well.
  5. Prepare Praline Sauce: In a small saucepan, melt unsalted butter over medium heat. Add brown sugar and heavy cream, whisking until the mixture is smooth. Let it simmer gently for 3–5 minutes until slightly thickened.
  6. Apply Praline Sauce: Pour half of the warm praline sauce evenly over the cake, making sure it soaks into the holes. Set the cake aside to cool slightly.
  7. Make Whipped Cream: In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture using a mixer until stiff peaks form.
  8. Assemble Topping: Spread the whipped cream evenly over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans for crunch and added flavor.
  9. Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set before serving.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
  • Ensure the cake cools completely before spreading whipped cream to prevent it from melting.
  • The poke-hole method allows the sweetened condensed milk and praline sauce to penetrate the cake, keeping it moist and flavorful.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Butter Pecan Praline Cake, Butter Pecan Cake, Praline Sauce, Whipped Cream Topping, Toasted Pecans, Moist Cake Dessert

Find it online: https://tastewithamy.com/indulgent-butter-pecan-praline-recipe/