Pecan Praline Cake

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Description:
Pecan Praline Cake is a deliciously rich and moist dessert, featuring layers of soft cake infused with buttery, caramel-like praline flavor and topped with crunchy pecans. This Southern-inspired cake has the perfect balance of sweetness and nuttiness, making it a hit for special occasions or any time you want to indulge in a decadent treat.

Ingredients:

For the Cake:

  • Yellow cake mix: 1 box (15.25 oz)
  • Eggs: 3 large
  • Water: 1 cup (240 ml)
  • Vegetable oil: ½ cup (120 ml)
  • Sour cream: ½ cup (120 ml)
  • Vanilla extract: 1 tsp
  • Chopped pecans: 1 cup (120 g)

For the Praline Topping:

  • Butter: ½ cup (1 stick, 115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ½ cup (120 ml)
  • Powdered sugar: 1 ½ cups (180 g)
  • Chopped pecans (toasted): 1 cup (120 g)

Optional Ingredients (for extra flavor):

  • Maple syrup: 1 tbsp for a hint of maple flavor
  • Cinnamon: ½ tsp for warmth in the cake
  • Bourbon: 1 tbsp for a Southern twist in the praline topping

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
  2. Prepare the cake batter:
    In a large mixing bowl, combine the yellow cake mix, eggs, water, vegetable oil, sour cream, and vanilla extract. Beat the mixture with an electric mixer on medium speed until smooth and well combined. Fold in the chopped pecans.
  3. Bake the cake:
    Pour the batter into the prepared pan(s) and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Make the praline topping:
    In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Let it boil for 2-3 minutes, stirring constantly. Remove from heat and whisk in the powdered sugar until smooth.
  5. Add pecans to the topping:
    Stir in the toasted chopped pecans (and bourbon or maple syrup if using). Let the praline mixture cool slightly until it thickens but is still pourable.
  6. Top the cake:
    Pour the praline topping over the cooled cake, spreading it evenly. Allow the topping to set for about 10-15 minutes before serving.

Tips for Success:

  • Toast the pecans: Toasting the pecans before adding them to the batter and topping will enhance their flavor and crunch.
  • Let the cake cool completely: Make sure the cake is fully cooled before adding the praline topping to prevent it from melting.
  • Use fresh pecans: Fresh, high-quality pecans make a noticeable difference in the overall flavor.

Recommendations:

  • Serve with whipped cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the richness of the praline cake.
  • Make it a layer cake: If you want a more impressive presentation, use two 9-inch cake pans to create a layered cake with praline topping between the layers.
  • Store leftovers: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition (per serving, approx. based on 12 servings):

  • Calories: 450
  • Protein: 5 g
  • Fat: 24 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Sugar: 38 g
  • Sodium: 320 mg

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