Welcome to a recipe that promises to transform your dessert experience: the **Southern Pecan Praline Cake with Butter Sauce**. This isn’t just any cake; it’s a testament to how simple ingredients, when combined ingeniously, can yield a treat so extraordinary that no one will ever suspect its humble origins from a cake mix. Prepare yourself for an unbelievably moist, deeply flavorful cake, elevated further by an irresistible, sweet butter sauce that adds a touch of Southern charm. This recipe is designed for ease, but delivers on indulgence, making it perfect for any occasion, from casual family gatherings to elegant dinner parties.

The Ultimate Southern Pecan Praline Cake with Luscious Butter Sauce

Prepare to be amazed! This Southern Pecan Praline Cake is a true showstopper, deceiving even the most discerning palates into believing it’s a labor of love from scratch. The secret? A brilliant incorporation of coconut pecan frosting directly into the cake batter, creating an unparalleled moistness and a depth of flavor that’s simply out of this world. While the cake is phenomenal on its own, a quick and easy butter sauce drizzled over each slice takes it from delicious to absolutely divine. This isn’t just a dessert; it’s an experience, guaranteed to have everyone begging for the recipe. You’ll find yourself reaching for this reliable recipe again and again, knowing it delivers consistent, impressive results every time.

A perfectly sliced piece of Southern Pecan Praline Cake, glistening with sweet butter sauce and sprinkled with chopped pecans, presented on a pristine white plate. — A delightful slice of Pecan Praline Cake, generously topped with a rich butter sauce, ready to be savored.

Why This Southern Pecan Praline Cake Will Become Your New Favorite

There are countless reasons why this Southern Pecan Praline Cake stands out in a crowded field of dessert recipes. It masterfully blends convenience with gourmet taste, ensuring a delightful experience for both the baker and those lucky enough to enjoy a slice.

Effortless Elegance: Starting with a simple cake mix, this recipe proves that you don’t need to spend hours in the kitchen to create a dessert that tastes incredibly sophisticated. It’s the perfect choice when you want to impress without the stress.
Unbelievable Moistness: The true magic lies in adding an entire tub of coconut pecan frosting directly into the cake batter. This unconventional step infuses the cake with an extraordinary level of moisture and richness, resulting in a texture that melts in your mouth and stays fresh for days.
Rich Praline Flavor: The combination of butter pecan cake mix, coconut pecan frosting, and extra chopped pecans delivers an authentic Southern praline experience. Each bite is a symphony of nutty, buttery, and sweet notes that are utterly addictive.
The Perfect Butter Sauce Companion: While the cake is a star on its own, the quick and easy butter sauce, made with sweetened condensed milk and real butter, elevates it to new heights. It adds a luxurious glaze and another layer of sweetness and richness, enhancing the praline essence.
A Proven Crowd-Pleaser: This cake consistently garners rave reviews and requests for the recipe. It has a universal appeal that makes it ideal for potlucks, holidays, celebrations, or simply as a special weekend treat. Even those who claim not to like coconut find themselves falling in love with this cake!
Versatility in Serving: Whether you serve it warm with the sauce pooled around individual slices, or as a magnificent whole cake at a buffet, its presentation is always inviting. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent treat.

Decoding the Deliciousness: Key Ingredients Explained

Every ingredient in this Southern Pecan Praline Cake recipe plays a vital role in achieving its signature flavor and texture. Understanding why each component is crucial will help you achieve the best possible results.

Butter Pecan Cake Mix: This is the foundation of our cake’s distinctive flavor. The butter pecan variety provides a rich, nutty base that is essential for the praline profile. Unfortunately, this specific flavor cannot be easily substituted without significantly altering the outcome. It’s the cornerstone of the cake’s unique taste.
Coconut Pecan Frosting: The real secret weapon! Adding an entire tub of this frosting directly to the batter is what gives the cake its incredibly moist texture and contributes to its complex, delightful flavor. Many people worry about the coconut, but rest assured, the coconut flavor in the frosting blends seamlessly into the cake, becoming almost undetectable, yet leaving behind an unmatched moistness and a hint of caramelized sweetness. It’s the same frosting commonly used for German chocolate cake, renowned for its rich and gooey consistency.
Large Eggs: Eggs provide structure and richness to the cake. For optimal mixing and a smoother batter, it’s always a good idea to let your eggs come to room temperature before incorporating them. This helps them emulsify better with the other ingredients, leading to a more uniform and tender crumb.
Vegetable Oil and Water: While cake mixes often have their own liquid ratios, for this recipe, you must follow the precise amounts listed in our instructions, not those on the back of the cake mix box. The specific quantities of oil and water here are carefully balanced to work with the added frosting, ensuring the perfect consistency and moisture level for our unique cake.
Chopped Pecans (for the cake): These add a wonderful textural contrast and an extra layer of nutty flavor, reinforcing the “pecan praline” aspect. If you’re not a huge fan of pecans, you can reduce the amount, but remember that pecans are integral to the cake mix and frosting, so their presence is a key part of the overall profile. They contribute a delightful crunch and aroma.
Sweetened Condensed Milk (for the sauce): This rich, thick, and sweet milk is the primary ingredient for our luxurious butter sauce. It creates a smooth, intensely sweet base that caramelizes beautifully when heated, mimicking a classic praline topping.
Salted Butter (for the sauce): Real salted butter is non-negotiable for the sauce. Its rich, creamy flavor and slight saltiness perfectly balance the sweetness of the condensed milk, enhancing the overall depth and creating a truly decadent topping. Do not substitute with margarine, as it will not yield the same rich taste or texture.
Chopped Pecans (for the sauce): Adding pecans to the warm butter sauce creates an authentic praline topping, providing a lovely crunch and amplifying the nutty notes. These pecans soften slightly in the warm sauce, becoming incredibly flavorful.

Mastering the Southern Pecan Praline Cake: Step-by-Step

Creating this incredibly delicious cake is surprisingly straightforward. Follow these detailed steps to achieve a perfect Southern Pecan Praline Cake every time.

A step-by-step collage showing the process of making Southern Pecan Praline Cake: butter pecan cake mix, coconut pecan frosting, eggs, and oil being combined in a large mixing bowl, followed by the addition of chopped pecans to the cake batter. — Mixing the cake batter, including the special addition of coconut pecan frosting, then stirring in the chopped pecans.

Preparing the Cake Batter

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking.
Generously spray a 9×13-inch baking dish with a nonstick cooking spray. For best results, consider using a spray that contains flour (like Baker’s Joy or Pam Baking Spray) to guarantee easy release.
In a large mixing bowl, or the bowl of your stand mixer, combine all the cake ingredients EXCEPT for the chopped pecans. This includes the entire box of butter pecan cake mix, the tub of coconut pecan frosting, four large eggs, ¾ cup of vegetable oil, and 1 cup of water. It might seem unusual to add frosting directly to the batter, but trust the process – it’s the secret to the cake’s incredible moistness!
Mix these ingredients thoroughly until well combined and the batter is smooth. A stand mixer makes this process effortless, but a hand mixer or even a sturdy whisk can be used. Ensure there are no dry pockets of cake mix remaining.
Once the batter is smooth, gently fold in ½ cup of chopped pecans. Stir just until they are evenly distributed throughout the batter; avoid overmixing.

Baking to Perfection

Pour the prepared cake batter into your greased 9×13-inch baking dish, spreading it evenly.
Bake for approximately 35-40 minutes. Baking times can vary slightly depending on your oven, so it’s crucial to check for doneness. The cake should spring back gently when lightly touched in the center, and the edges should be golden brown.
To confirm it’s fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready. If it’s still wet, continue baking for a few more minutes and re-test.
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack while you prepare the butter sauce.

A collage of two photos: cake batter poured into a baking dish and a fully baked cake with a slice being held up by a spatula. — The cake batter prepared and ready for baking, and the golden-brown, perfectly baked cake.

Crafting the Irresistible Butter Sauce

While the cake cools, prepare the luscious butter sauce. In a small saucepan, melt 2 tablespoons of real salted butter over medium heat. Alternatively, you can melt the butter in a microwave-safe bowl.
Once the butter is melted, pour in the entire 14-ounce can of sweetened condensed milk. Stir continuously with a whisk or spoon as the mixture heats up. This constant stirring is important to prevent scorching and ensure a smooth, creamy sauce.
Continue to stir and heat the mixture until it is thoroughly warmed through and slightly thickened, about 3-5 minutes. It should be hot but not boiling vigorously.
Remove the saucepan from the heat and stir in the remaining ½ cup of chopped pecans. The heat from the sauce will gently toast the pecans, enhancing their flavor.
Serve the cake warm, spooning the decadent butter sauce over individual slices just before serving. This method allows each person to enjoy the warm, gooey sauce at its best. If you’re serving a crowd and prefer convenience, you can pour the entire sauce over the cooled cake, but for the best texture experience, individual serving is recommended.

A two-part image showing the process of making the butter sauce: sweetened condensed milk and melted butter being whisked in a pan, followed by the addition of chopped pecans to the warm sauce. — Preparing the rich butter sauce by combining sweetened condensed milk with melted butter and then stirring in the chopped pecans.

Frequently Asked Questions (FAQs)

Here are some common questions about this Southern Pecan Praline Cake recipe to help you achieve perfect results and customize it to your preferences.

What if I don’t like coconut?

This is one of the most common questions! I promise you, I have made this cake countless times for people who claim to dislike coconut, and they absolutely adore it. The coconut flavor from the frosting is very subtle and melds into the overall rich praline profile, becoming nearly undetectable. You won’t see coconut flakes, and its primary contribution is to the cake’s incredible moistness and unique texture, not an overpowering coconut taste. I haven’t found a suitable substitute for this specific frosting that achieves the same consistency and flavor balance. If you or someone you’re serving is severely allergic or truly cannot tolerate even a trace of coconut, then this cake might not be suitable.

Can I use a different cake mix or frosting?

This recipe is highly dependent on the specific combination of butter pecan cake mix and coconut pecan frosting. I have experimented with various substitutes, and unfortunately, the results simply do not yield the same moistness, flavor, and unique characteristics that make this cake so special. To truly experience the magic of this Southern Pecan Praline Cake, it is strongly recommended to use the exact ingredients as listed.

Can pecan praline cake be frozen?

Yes, absolutely! This cake freezes beautifully, allowing you to prepare it in advance or save leftovers for later enjoyment. For best results, freeze the cake *without* the butter sauce poured over it. Once the cake has completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. It will maintain its quality in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving, and prepare the butter sauce fresh just before serving.

Can this be made in a Bundt pan?

Yes, this recipe adapts wonderfully to a Bundt pan. When using a Bundt pan, increase the baking time to approximately 50 minutes. It is crucial to prepare the Bundt pan meticulously to ensure the cake releases cleanly. I highly recommend generously spraying the pan with a nonstick baking spray that contains flour (such as Baker’s Joy or Pam Baking Spray), making sure to coat every crevice.

Cake mixes seem to be getting smaller; will this still work?

You’re right, cake mix sizes have changed over the years. When this recipe was first shared in 2012, standard cake mixes were around 18.25 ounces. Today, brands like Betty Crocker are typically 13.25 ounces, while Duncan Hines is often 15.25 ounces. Currently, Betty Crocker is the most common brand for butter pecan flavor. The good news is that this recipe still works perfectly without any adjustments to the other ingredients, even with the smaller cake mix boxes. The resulting cake might be slightly less thick, but the flavor and moistness will remain consistent. Just remember to keep an eye on the baking time, as all ovens vary and have different hot spots, so you may need to adjust the baking duration by a few minutes.

Does this cake need to be kept refrigerated?

The cake itself, without the butter sauce, does not require refrigeration and can be kept covered at room temperature on the counter for up to 3 days. However, if you’ve poured the butter sauce over the entire cake, then it’s best to store it in the refrigerator to maintain freshness and prevent spoilage due to the dairy content in the sauce. As a general rule, I prefer to pour the sauce over individual slices just before serving; this method not only offers a beautiful presentation but also allows for easier storage of any leftover cake.

Two enticing slices of pecan praline cake, artfully arranged on small white plates, each generously drizzled with a sweet condensed milk sauce and adorned with chopped pecans. The remaining full cake in its baking dish provides a luscious backdrop. — A close-up of two slices of Pecan Praline Cake, perfectly sauced and ready to delight.

Tips for Success & Serving Suggestions

Achieving the perfect Southern Pecan Praline Cake is easy with a few simple tips, and serving it creatively can enhance the entire experience!

Tips for the Perfect Cake:

Room Temperature Eggs: While not strictly necessary, using room temperature eggs helps them incorporate more smoothly into the batter, leading to a lighter, more even texture.
Don’t Overmix: After combining the ingredients, mix until just smooth. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
Quality Pan Prep: A good nonstick spray with flour is your best friend, especially if using a Bundt pan, ensuring your beautiful cake doesn’t stick.
Monitor Your Oven: All ovens vary. Pay attention to the visual cues for doneness (golden brown, springs back) rather than strictly adhering to the time. A clean toothpick is the ultimate test.
Real Butter is Key: For the butter sauce, use real salted butter. The flavor and richness are unmatched by margarine.
Sauce Consistency: Keep an eye on the sauce as it heats. You want it warm and slightly thickened, but not overly reduced or caramelized, unless you prefer a thicker, chewier praline-like topping.

Serving Suggestions:

Warm & Saucy: This cake is absolutely divine when served slightly warm with the butter sauce poured over individual slices. The warmth enhances the flavors and makes the cake even more tender.
A La Mode: For an extra decadent treat, serve a slice with a scoop of premium vanilla bean ice cream. The cold ice cream provides a delightful contrast to the warm cake and sauce.
Whipped Cream Dream: A dollop of freshly whipped cream can add a light, airy counterpoint to the rich cake and sauce.
Coffee Companion: Pair your slice of pecan praline cake with a hot cup of coffee, a robust espresso, or a soothing tea for a perfect after-dinner indulgence.
Garnish with Flair: A few extra chopped pecans, a sprinkle of sea salt flakes (to enhance the praline flavor), or a dusting of powdered sugar can elevate the visual appeal of each serving.
Batch for Gatherings: Since it’s a 9×13 inch cake, it’s perfect for potlucks or family gatherings. You can pour the sauce over the entire cake if you’re serving a large group, but for the best individual experience, serving the sauce on the side is recommended.

More Southern Delights to Explore

Southern Pecan Pralines
Butter Pecan Poke Cake
Southern Pecan Cake Bars
Italian Cream Cake
Southern Pecan Pie
Watergate Cake
Southern Pecan Pound Cake
Pistachio Cake
Italian Love Cake
White Texas Sheet Cake
Southern Pound Cake
Homemade Gooey Butter Cake

Originally published: November 2012
Updated photos & republished: February 2024

Southern Pecan Praline Cake with Butter Sauce

This Southern Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it’s made with a cake mix! All topped with an easy, sweet butter sauce!

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Servings:
12

Author:
Brandie Skibinski

Ingredients

For the cake:

1 box butter pecan cake mix
1 tub coconut pecan frosting
4 large eggs
¾ cup vegetable oil
1 cup water
½ cup chopped pecans

For the sauce:

2 Tablespoons salted butter
14 ounce can sweetened condensed milk
½ cup chopped pecans

Instructions

Preheat oven to 350°F (175°C). Spray a 9″x 13″ baking dish with nonstick cooking spray.
In a medium bowl (or your stand mixer bowl), combine 1 box butter pecan cake mix, 1 tub coconut pecan frosting, 4 large eggs, 3/4 cup vegetable oil and 1 cup water. Mix very well until smooth.
Then stir in 1/2 cup chopped pecans.
Pour batter into prepared baking dish.
Bake for about 35-40 minutes. Oven times vary but cake should spring back to the touch and be golden brown. Or insert a toothpick into the middle it should come out clean.
For the sauce: In a small pot over medium heat, melt 2 Tablespoons salted butter.
Pour in 14 ounce can sweetened condensed milk with the melted butter and stir.
Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat.
Then spoon this deliciously yummy sauce over individual slices of cake when serving. Or pour it all over the whole cake.

Video

Watch the Pecan Praline Cake Video Tutorial Here

Learn how to make this delicious cake with a visual step-by-step guide.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can also make this in a Bundt pan. Bake for about 50 minutes, and ensure the pan is very well greased with a flour-containing nonstick spray.
I prefer to pour the sauce over individual slices of cake for a prettier presentation and to ensure each bite gets maximum sauce. However, you can certainly pour all of the sauce over the entire cake if you prefer, especially when taking it to a gathering.

Course:
Dessert

Cuisine:
American, Southern

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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