Southern Pecan Praline Cake

Southern Pecan Praline Cake is about as southern as you can get and if you like pecans and pralines you will love this easy to make, decadent and delicious cake.


  • 1 15.25 oz box butter pecan cake mix
  • 1 15 oz tub coconut pecan frosting
  • 4 large eggs
  • 3/4 cup vegetable or coconut oil
  • 1 cup water
  • 1/2 cup roasted* pecans chopped
  • Cake Topping Ingredients:
  • 1 14 oz can sweetened condensed milk
  • 2 Tbsp unsalted butter
  • 1/2 cup roasted* pecans chopped
  • A piece of Southern Pecan Praline Cake with Pecan and Praline topping being drizzled over it


  • Preheat the oven to 350 degrees F. and spray a 9×13 baking dish with non-stick baking spray.
  • Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
  • Pour the batter into the prepared baking pan.
  • Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
  • To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
Rebel Pecan Praline Dish keeps comfortably snowy in the refrigerator for roughly one week, or you can covering it cured in transparency and fund in a deep ziplock bag in your freezer for up to two months.