Description
A delicious and moist butter pecan cake topped with a rich praline sauce.
Ingredients
Scale
- 1 box (15 oz) butter pecan cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup butter (1 stick)
- 1 cup brown sugar (packed)
- 1/2 cup evaporated milk
- 1 cup chopped pecans (toasted)
- 1 tsp vanilla extract
- Optional: caramel sauce for drizzling, whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine butter pecan cake mix, eggs, water, and oil according to package directions.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and, while still warm, poke holes evenly across the surface using the handle of a wooden spoon.
- Slowly pour the sweetened condensed milk over the warm cake, allowing it to soak into the holes.
- In a saucepan, melt butter and brown sugar over medium heat. Stir in evaporated milk and bring to a gentle boil for 2–3 minutes.
- Remove from heat, add vanilla extract and toasted pecans, then pour the warm praline mixture evenly over the cake.
- Let the cake cool completely before slicing. Serve as is or top with whipped cream and caramel drizzle.
Notes
- Ensure the cake cools completely before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg