Butter Pecan Praline Cake!

This "Butter Pecan Praline Cake" is a really moist cake and even though it starts with a cake mix and...heaven forbid, 'canned frosting''s absolutely delicious!   Now if you are a cake mix snob, which means you are definitely a canned frosting snob also, this recipe might not be for you! 

 For those of you who have no idea what a 'cake mix snob' is, it's those people who send me comments on recipes that use a cake mix that say things like,  "I cannot believe you use a cake mix for this cake" or "My mama makes this from scratch, never with a cake mix"  or "We would NEVER make a cake with a cake mix"!   I take all of this with a grain of salt, because I know it's just a lot of folks wanting to talk!  If you follow this blog much at all, you know most of the cakes are from scratch and for some of the great southern classics that is how it should be.  However, there are some great recipes for cakes and other desserts that start with an actual cake mix, so never be ashamed of that! 

If you make this cake and serve it to guests or take it to a potluck or family dinner, I guarantee, no one will ever say, "I bet that's a cake mix"!  This cake tastes just that good!!!  Here is what you will need for this wonderful cake:

1 box butter pecan cake mix
2 (16 oz.) cans coconut pecan frosting, divided
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1 cup chopped pecans
2 tsp. vanilla, divided

Preheat oven to 350 degrees.

In a large mixing bowl, beat the cake mix, 1 can of frosting, eggs, 1/2 cup vegetable oil, water, pecans, and 1 tsp. of the vanilla together until well blended. 

Spray a 10 cup Bundt pan liberally with nonstick baking spray.  Use the type that contains flour.  I like Baker's Joy and use it almost exclusively for baking.   If you don't have the baking spray, use shortening and flour to liberally grease the pan all over.   I am stressing this step, because this cake is very moist and has a tendency to stick if you do not grease and flour your pan well. 

This is the cake mix and frosting I used, if you are not familiar with it!

Pour the batter into the prepared pan and place in the preheated 350 degree oven for 50 to 55 minutes.  Test with a pick inserted in the center.  If it comes out clean, it's done.  Remove from oven and allow to cool in the pan for 30 minutes before inverting onto a cake plate.

You can serve the cake plain, right out of the pan as is, or why not kick it up a notch or two!  Place the other can of frosting after opening it in the microwave for 1-2 minutes or just until warm.  Be sure to remove all of the foil that is on top of the can or you will have fireworks in the microwave.  Don't even ask how I know!   Stir the other teaspoon of vanilla into the frosting and then spoon it evenly over the cake. 

Slice and serve while the frosting is still warm and it's wonderful!  This cake just gets more moist as it sits if you keep it covered tightly!

1 comment:

  1. Oh my stinkin' heck! That looks so good! I'm usually a scratch baker, but I'm not too proud to use a mix on occasion. This is definitely going into the queue for my bridge buddies!



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