Looking for a cake that’s just as perfect for a holiday breakfast as it is for dessert? This Pecan Praline Cake is the ultimate buttery, nutty, sweet indulgence that works beautifully for both.
Starting with a Butter Pecan cake mix, we elevate it by mixing in coconut pecan frosting, chopped pecans, and finishing it off with a warm, rich Butter Pecan glaze drizzled over the top. The result? A moist, tender, and flavor-packed cake that’s a little bit coffee cake and a whole lot of comfort.
What’s even better is how easy this cake is to throw together. With just a few pantry ingredients and minimal effort, you get a gorgeous cake that’s bursting with southern flavor and irresistible texture.
Serve it warm as a holiday brunch treat, alongside coffee for a cozy breakfast, or save it for an after-dinner dessert. Either way, you’ll be going back for seconds—and maybe thirds!
- Related Recipes:
- Make Banana Cream Cheesecake
- The Most Decadent Gooey Chocolate Cake Recipe
- How To Make The Japanese pancake Easy Steps..
Ingredients:
- Cream Cheese Filling:
- 1 8oz Philadelphia Cream Cheese
- ½ cup butter
- 4 cups powdered sugar
- 2 teaspoons vanilla flavor
- ¼ cup finely chopped pecans (You may add more or less if you’d like)
- Topping:
- 1 1/2 cup evaporated milk
- 2 cups Sugar
- 1 stick butter (1/2 cup)
- 1 teaspoon vanilla flavor
- 1 ½ cups of pecan pieces
- Extra can of evaporated milk to thin, if needed
Instructions:
Praline Cream Cheese Filling:
With a mixer, blend the cream cheese and butter until smooth. Gradually add in cups of powdered sugar, beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting the cake.
Praline Topping:
1 ) On a stovetop melt butter, sugar and evaporated milk in a saucepan on medium heat. Stir to thoroughly combine.
2 ) Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
3 ) After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
4 ) Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined and remove from heat.
5 ) Pour one and a half cups of pecan pieces into the mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.)
Assemble Cake:
1 ) Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
2 ) When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto the first layer.
Allow the icing to dry a bit, then add the second layer, spread with your desired amount of praline cream cheese frosting.
3 ) After the second layer of icing has dried a bit, top with the third cake layer. (You will have cream cheese frosting leftover.
4 ) Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of the cooled, refrigerated cake first, then frost the top. Enjoy !!!!
- Amazon Best Sellers For Babies:
- Pampers Swaddlers Diapers – Size 4
- Huggies Natural Care Sensitive Baby Wipes
- Video Baby Monitor with Camera and Audio
Pro Tips for the Best Pecan Praline Cake
- Use Room Temperature Ingredients
They mix more smoothly and evenly for a better cake texture. - Coconut Pecan Frosting in the Batter = Moisture Magic
Yes, you mix it right in! It adds moisture, sweetness, and rich texture. - Toast the Pecans First
Lightly toasting pecans enhances their flavor and adds a nice crunch. - Pour the Glaze While Cake is Warm
Letting the warm glaze soak into the warm cake ensures deep flavor in every bite. - Make Ahead Friendly
You can bake this cake a day in advance—it stays moist and flavorful. - Perfect for Gifting
Bake in a Bundt pan and wrap it up for the ultimate homemade holiday gift.
FAQ – Pecan Praline Cake
Do I mix the tub of frosting into the cake batter?
- Yes! The coconut pecan frosting goes straight into the cake mix for added moisture and texture.
What kind of pan should I use?
- A Bundt pan works beautifully, but a 9×13” baking pan or even loaf pans will do.
Can I serve this warm?
- Absolutely! It’s delicious warm, especially for breakfast or brunch.
Can I make this cake ahead of time?
- Yes, it stays moist for days. Store it covered at room temp or refrigerate for longer shelf life.
Is this cake very sweet?
- It’s sweet, but the pecans and buttery glaze balance it out so it doesn’t feel overpowering.
Can I freeze leftovers?
- Yes—freeze slices or the whole cake wrapped tightly in plastic wrap and foil for up to 2 months.
Can I use homemade frosting instead of store-bought?
- Definitely! A homemade coconut pecan frosting will work just as well.
- More Recipes:
- Best Air Fryers To Buy
- Best Espresso Machines
Do you think this could be made in 9×13 pan?