Pecan Praline Butter Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 package butter pecan cake mix
02 -
1 container coconut pecan frosting
03 -
4 large eggs
04 -
¾ cup cooking oil
05 -
1 cup water
06 -
½ cup chopped pecans
→ Butter Sauce
07 -
2 tablespoons salted butter
08 -
1 can (14 oz) condensed milk with sweetener
09 -
½ cup chopped pecans
# Instructions:
01 -
Warm your oven to 350°F and coat a 9x13 inch baking dish with cooking spray to stop sticking.
02 -
In a bowl, combine the butter pecan cake mix, entire container of coconut pecan frosting, eggs, oil, and water. Beat until smooth and fully mixed.
03 -
Fold the chopped pecans into your mixture for extra crunch in every bite. Transfer the batter to your greased pan.
04 -
Slide it into the oven for around 35-40 minutes. It's ready when the top bounces back after touching and looks golden. Check by sticking a toothpick in the center - it should come out clean.
05 -
As the cake bakes, start your sauce. In a small pot, melt the butter over medium heat. Add the condensed milk and stir constantly until hot. Then mix in your chopped pecans.
06 -
You can pour the warm sauce over single slices or cover the whole cake with it. Either way tastes amazing!
# Notes:
01 -
Though it starts from a box, this cake feels totally homemade because we add coconut pecan frosting right into the mix
02 -
You can make the butter sauce earlier and just warm it up when you're ready to eat