Description
This Easy Southern Praline Pecan Cake with Butter Sauce is a rich, moist yellow cake loaded with chopped pecans and topped with a warm, buttery pecan sauce. Perfect for gatherings or a comforting dessert, it combines classic Southern flavors with an effortlessly simple preparation using a cake mix and a luscious homemade butter sauce made from sweetened condensed milk and toasted pecans.
Ingredients
Scale
Cake Mix
- 15.25 ounces Duncan Hines Classic Yellow Cake Mix
- 2/3 cup vegetable oil
- 1/2 cup sour cream
- 4 tablespoons melted butter
- 3 tablespoons brown sugar
- 4 tablespoons heavy cream
- 4 eggs
- 1 1/2 cups chopped pecans
Pecan Butter Sauce
- 3 tablespoons butter
- 14 ounce can sweetened condensed milk
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13-inch by 9-inch baking dish thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, sour cream, melted butter, brown sugar, heavy cream, and eggs. Mix well until all ingredients are fully incorporated and the batter is smooth.
- Add Pecans: Fold 1 1/2 cups chopped pecans gently into the batter to distribute them evenly without overmixing.
- Bake the Cake: Pour the prepared batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for about 30 minutes or until a cake tester inserted into the center comes out clean.
- Prepare Butter Pecan Sauce: While the cake bakes, melt 3 tablespoons of butter in a small saucepan over low heat. Once melted, pour in the 14-ounce can of sweetened condensed milk and stir continuously until the mixture is heated through but not boiling.
- Add Pecans to Sauce: Stir in 1/2 cup chopped pecans to the warm mixture, ensuring they are evenly coated and heated without burning.
- Serve: After the cake has cooled slightly, pour the warm butter pecan sauce over slices of cake or drizzle over the entire cake. For easier pouring, you can transfer the sauce to a glass measuring cup and stir frequently to keep pecans evenly distributed.
Notes
- To pour the butter sauce more easily, transfer it to a glass measuring cup and stir regularly to prevent pecans from floating to the top unevenly.
- If your stove’s low heat setting isn’t sufficient to warm the butter sauce, increase the heat to medium but watch closely to avoid burning the sauce.
- This cake is best served warm with freshly made butter pecan sauce.
- You can lightly toast the pecans beforehand for extra flavor if desired.
- Ensure the cake is tested with a toothpick or tester to avoid underbaking.
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 370
- Sugar: 28g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
