praline cake

This praline cake features moist pecan cake, a buttery filling, and a decadent topping. This Southern cake is easy to make and always quick to disappear.

Praline Cake

Box Pecan Cake Mix

Butter

Cup Tony Chachere's Honey Ham Praline Injectable Marinade

Whole Eggs

Cup Whole Milk

Cup Tony Chachere's Honey Ham Praline Marinade

Can Sweetened Condensed Milk

Tablespoons Tony Chachere's Honey Ham Praline Injectable Marinade

Cup Pecans (Roughly Chopped)

Line a 9x13 inch pan with nonstick foil.

In a large bowl, combine all cake ingredients. Stir until just combined. Do not over mix.

Pour into a prepared pan. Bake for 23-28 minutes or until a toothpick inserted near the center comes out clean.

For the Cake

Cool cake slightly for 3-5 minutes.

Using a wooden spoon, poke holes into the cake around 2 inches apart.

Pour or inject marinade into the holes.

For the Filling:

In a medium microwave-safe bowl combine sweetened condensed milk and butter marinade. Heat for 2-3 minutes or until warmed through and slightly thickened.

Spoon over cake and garnish with pecans.

For the Topping

That sticky sweet flavor runs allll the way through.

Butter Pecan Praline Poke Cake

(15 oz) box butter pecan cake mix

(16 oz) can coconut pecan frosting

eggs

vegetable or canola oil

milk

pecans

(14 oz) can sweetened condensed milk

butter

Preheat oven to 350°F and grease a 9x11-inch baking dish.

To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.

Stir in pecans and pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.

Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:

In a saucepan over medium heat, melt butter. Add condensed milk and stir well.

Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.

Let cake cool before slicing and serving. Enjoy!

This is a butter rich pound cake that&#039;s soft and moist and studded with toasted pecans and heath bits. To finish it off we pour a caramel pecan glaze over it adding to the fantastic flavor.

Toasted Pecan Praline Cake

pecans (chopped and toasted)

butter (unsalted, softened)

cream cheese (softened)

brown sugar (firmly packed)

eggs (large, at room temperature)

Low-protein flour flour

tsp vanilla extract

heavy cream

brown sugar (packed)

corn syrup

Kosher salt (pinch)

Chop and toast the 2 cups of pecans. You&#039;ll need to save 1/2 cup for the glaze. (see notes on how to toast. )

Grease and flour a 12 cup bundt pan or a 10-inch tube pan. You may use a baking spray with flour but I find it doesn&#039;t do too well for me.

Heat oven to 325℉

Sprinkle 1/2 cup of the chopped pecans on the bottom of the bundt pan.

Beat the softened butter and cream cheese in a large bowl with electric mixer on medium speed until well mixed.

Beat in the brown sugar for about 5 minutes or until very light.

Add the eggs in, one at a time beating well after each addition.

Fold in the flour just until combined. Do not overmix.

Stir in the vanilla, 1 cup chopped toasted pecans and the brickle bits.

Spoon the batter into the prepared pan.

Place the bundt pan on a baking sheet and slide into oven.

Bake for 1 hour 15minutes to 1 hour 30 minutes or until wooden toothpick comes out clean.

Cool in pan for 10 minutes. Remove to cooling rack to cool completely.

Cake

Stir together with wooden spoon heavy cream, brown sugar, and corn syrup in a 2-quart, heavy bottomed sauce pan over medium heat.

Insert a candy thermometer and cook until the temperature registers 220℉ on candy thermometer.

Remove from heat and stir in vanilla, salt, and the 1/2 cup toasted pecans.

Stir with the wooden spoon until caramel has thickened and cooled slightly. Spoon over the cake. If you have any left store in fridge and pour on ice cream or plain cake.

Glaze

This toasted pecan praline cake has me drooling !! I feel bundt cakes are often under estimated, this is no ordinary bundt. That rich buttery pecan praline topping is enough to stop anyone in their tracks. I think this will be on my table of desserts for Christmas!!

Grazie, Linda! Sei molto gentile! I love a cake in a shaped bundt pan - it always gives it that special look. Have a wonderful weekend. Abbracci!

That praline pecan cake looks decadant. The buttery caramely taste in this cake sounds amazing!

I love pecan pralines and this dessert has all the flavors of pralines in a moist cake. This dessert is perfect for Sunday supper.

What a decadent cake and I love it!! Pecans are my favorite nut so I can’t wait to make this cake to enough with my morning coffee.

Well this just looks fabulous...love the pecans in the recipe too...YUM

What a truly scrumptious looking cake! My MIL was just telling me about While Lily flour. I'll definitely be on the lookout for it. I cannot wait to try this for sure!  Thank you so much for sharing!

Oh wow, Marisa! This is a total stunner! I adore the rich, buttery, caramel-y flavors of pralines, and this masterpiece just ticks all the boxes! Great tips, too - and the interesting history behind the creation of pralines. Plus the story about Stella - oh my goodness, how very sweet! Another wonderful recipe post - you do such great work!

I love making bundt cakes. This is perfect for bbq parties. It would also make a great celebration cake. Yum!!

Top 3 praline cake recipes from across the web

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Butter Pecan Praline Poke Cake

Toasted Pecan Praline Cake

Top 3 praline cake recipes from across the web

The most viewed praline cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Pecan Praline Poke Cake

Toasted Pecan Praline Cake

The most viewed praline cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine