Warm, buttery, and dripping with Southern charm—this pecan praline cake delivers that rich, melt-in-your-mouth experience you’d expect from a bakery window in New Orleans. It’s got layers of texture, caramel notes, and just the right crunch to make every bite unforgettable.
Surprisingly easy to pull off, this cake uses pantry staples and a few pro tips to create something that tastes as good as our other favorite desserts—Pecan Pie Muffins and Peanut Butter Bars. The coconut-pecan frosting seeps into the sponge, creating a fudgy, praline-soaked masterpiece.
Inspired by Southern cookouts and cozy fall potlucks, this recipe blends homestyle comfort with a polished finish. One slice in, and you’ll feel like you’ve mastered the sweet art of Southern hospitality.
Flavor Bomb Alert!
- I first baked this for a Sunday brunch, and it stole the show—even folks who don’t usually like sweets went back for seconds.
- The frosting sinks into the cake overnight, making it taste even better the next day—perfect for prepping ahead without stress.
- I’ve tried it with toasted coconut and even a splash of bourbon in the batter—every twist brings something new without losing that praline magic.
- It’s surprisingly filling, so a small slice goes a long way—great when I’m cutting back but still craving something indulgent.
- It tastes rich, nutty, and downright decadent—like a warm, sugary celebration in every bite.
Pecan Praline Cake Recipe
Equipment
- 9 or 10-inch Bundt pan
- Mixing bowl
- Hand or stand mixer
- Measuring cup
- Measuring spoons
- Rubber spatula
- Cooling rack
Ingredients
- 1 cup chopped pecans
- 1 container coconut pecan frosting
- ¾ cup vegetable oil
- 1 package butter pecan cake mix dry
- 4 eggs
- 1 cup water
Instructions
- Preheat oven to 350°F (175°C). Spray a 9 or 10-inch Bundt pan with non-stick cooking spray.
- In a mixing bowl, combine the cake mix, prepared frosting, eggs, oil, water, and half of the chopped pecans.
- Mix until everything is well combined using a hand or stand mixer.
- Sprinkle the remaining pecans evenly into the bottom of the prepared Bundt pan.
- Pour the cake batter over the pecans in the pan.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes.
- Invert onto a cooling rack.
- Allow to cool completely before serving
Notes
- Using canned frosting in the batter gives the cake an ultra-moist, almost melt-in-your-mouth texture.
- Lightly toast the pecans before adding them for deeper, nuttier flavor.
- Try adding a splash of vanilla or bourbon extract to enhance the praline taste.
| Calories | 394kcal |
| Carbohydrates | 41g |
| Fiber | 1g |
| Fat | 25g |
| Protein | 4g |
| Cholesterol | 47g |
Tips To Ease Your Job!
- Bring Ingredients to Room Temperature– Let the eggs and frosting sit at room temperature for 20–30 minutes before mixing. This helps everything blend more smoothly and creates a consistent batter.
- Grease the Pan Thoroughly -Spray every nook and cranny of your Bundt pan with non-stick spray, especially the center tube and ridges. This ensures the cake releases cleanly and keeps the pecan topping intact.
- Choose the Right Cake Mix– If butter pecan cake mix isn’t available, use a yellow or vanilla cake mix with pudding in the mix for added moisture and flavor. You can also add a pinch of cinnamon for a warmer taste.
- Mix in Stages– Start mixing on low speed to combine the wet and dry ingredients without mess. Then switch to medium speed for 1–2 minutes to get a smooth, well-aerated batter.
