I’m sharing my Pecan Praline Cake With Butter Sauce that cleverly hides its cake mix origins beneath a sweet butter sauce and always has guests asking how it was made.

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I never thought I could trick people with something from a box, but my Southern Pecan Praline Cake With Butter Sauce does exactly that. Using a yellow cake mix and pecans it somehow becomes this glossy, nutty marvel that feels way fancier than it should.

I even joke that it’s a Butter Pecan Praline Poke Cake Recipe when guests swoon, and they eat like it’s been in the family forever. There’s a weird little tension between sweet and crunchy that keeps you going back for more, and honestly I kinda love watching them try to guess what’s in it.

Ingredients

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Box cake mix gives structure, carbs and sweetness, an easy shortcut most people love.
Eggs add protein, moisture and lift; they make the crumb tender and cohesive.
Sour cream brings tang, fat and moisture, keeps cake rich and less dry.
Pecans supply crunch, healthy fats and some fiber, toasted they get super nutty.
Brown sugar makes caramel notes and moisture, mainly simple carbs and sweetness.
Butter in sauce adds richness, mouthfeel and saturated fat, melts into velvet.
Cream makes the butter sauce silky and smooth, adds fat and flavor.
Vanilla lifts flavor, tiny amount intensifies sweetness without adding sugar.

Ingredient Quantities

1 (15.25 oz) yellow cake mix

4 large eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

1 cup packed light brown sugar

1/2 cup unsalted butter 1 stick

1/2 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan well, or line with foil for easier cleanup.

2. In a large bowl whisk together 1 (1
5.25 oz) yellow cake mix, 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup milk and 1 teaspoon vanilla extract until smooth and no dry streaks remain; don’t overmix, a few small lumps are fine.

3. Fold in 1 cup of the chopped pecans gently with a spatula so they’re evenly distributed, then pour the batter into the prepared pan and smooth the top.

4. Bake 30 to 35 minutes or until a toothpick in the center comes out mostly clean with a few moist crumbs; oven times vary so start checking at 28 minutes.

5. While the cake bakes make the butter sauce: in a small saucepan combine 1 cup packed light brown sugar, 1/2 cup unsalted butter (1 stick), 1/2 cup heavy cream, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt. Heat over medium, stirring until the sugar and butter melt and the sauce just begins to simmer, then let simmer 1 to 2 minutes until slightly thickened. Remove from heat.

6. When the cake is out of the oven, immediately poke holes all over the top with a skewer or fork so the sauce can soak in.

7. Pour the warm butter sauce evenly over the hot cake, letting it sink into the holes. Sprinkle the remaining 1/2 cup chopped pecans over the top so they get a little sticky and toasty. If the sauce cools and thickens too much, gently rewarm it before pouring.

8. Let the cake sit at least 20 minutes so sauce sets a bit, serve warm or at room temperature. Leftovers keep well covered in the fridge and taste even better the next day.

Equipment Needed

1. 9 by 13 inch baking pan greased well or lined with foil for easier cleanup
2. Large mixing bowl or two for the batter
3. Whisk for mixing the cake batter
4. Rubber spatula for folding in pecans and smoothing the top
5. Measuring cups and measuring spoons
6. Small saucepan for the brown sugar butter sauce
7. Wooden spoon or small whisk to stir the sauce
8. Skewer or fork to poke holes and oven mitts to handle the hot pan

FAQ

Q: Can I use a different cake mix or make the cake from scratch? A: Yes, you can swap in white or butter cake mix, or use your favorite from-scratch yellow cake recipe; just use a batter that yields a sturdy, moist crumb so it soaks up the butter sauce without falling apart. Baking time might change a few minutes so watch the center for doneness.

Q: Should I toast the pecans first? A: Toasting is worth the 5 to 7 minutes in a 350 F oven or in a dry skillet, it makes the nuts smell amazing and brings out the oil, but you can skip it if you’re short on time.

Q: My butter sauce is too thin how do I thicken it? A: Simmer the sauce a couple minutes longer until it coats a spoon, then let it cool a bit it will thicken as it cools; if you need it thicker fast, stir in a tiny cornstarch slurry 1 tsp cornstarch mixed with 1 tsp cold water and heat until glossy.

Q: How do I keep the cake from getting soggy when I pour the sauce? A: Poke holes across the warm cake with a skewer or fork, pour the warm sauce slowly so it soaks evenly, then let the cake rest 10 to 15 minutes before serving; or serve the sauce on the side if you want to keep it firmer.

Q: Can I use salted butter or different nuts? A: Salted butter is fine just cut the added salt in the sauce by half, and walnuts or almonds work okay if you dont have pecans, but pecans give that classic Southern praline flavor.

Q: How do I store leftovers and can I make this ahead? A: You can bake the cake a day ahead and keep it wrapped at room temp, store the sauce in the fridge up to 5 days and reheat gently before using; the cake can be frozen for a few months, thaw overnight in the fridge then warm slightly and add sauce.

Southern Pecan Praline Cake With Butter Sauce Recipe Substitutions and Variations

Eggs (4 large): 1 egg = 1/4 cup applesauce or 1/4 cup plain yogurt for moisture, or 1 tbsp ground flaxseed + 3 tbsp water (wait 5 min) for a vegan binder; cakes may be slightly denser.
Sour cream (1 cup): swap with 1 cup plain Greek yogurt for the same tang and thickness, or use 3/4 cup buttermilk + 1/4 cup yogurt if you only have thin dairy on hand.
Vegetable oil (1/2 cup): use 1/2 cup melted unsalted butter for a richer, nuttier flavor, or 1/2 cup applesauce to cut fat (cake will be moister), or any neutral oil like canola if you prefer.
Heavy cream (1/2 cup): replace with 1/2 cup half and half, or 1/2 cup evaporated milk + 1 tbsp melted butter to mimic the fat, or use coconut cream for a dairy free option.

Pro Tips

– Dont skip bringing the eggs, sour cream and milk to room temp. Cold ingredients make the batter seize up and you end up overmixing to fix it. Let the batter rest 5 to 10 minutes after mixing so the dry mix hydrates, youll get a moister crumb.

– Be gentle with mixing and folding in the pecans. Stop as soon as most streaks are gone, a few small lumps are fine. Overbeating makes the cake dense and tough.

– Toast half the pecans first in a dry skillet until fragrant, then use some in the batter and save some for the top. Toasting brings out way more flavor, just watch them because they go from perfect to burnt fast.

– For maximum gooey-ness warm the sauce a bit thinner than you think you need so it really soaks in, and poke lots of holes in the hot cake before pouring. If the sauce sets up too fast, gently rewarm it on low so it pours and soaks again.

Southern Pecan Praline Cake With Butter Sauce Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Pecan Praline Cake With Butter Sauce that cleverly hides its cake mix origins beneath a sweet butter sauce and always has guests asking how it was made.

Servings

servings

Calories

543

kcal

Equipment: 1. 9 by 13 inch baking pan greased well or lined with foil for easier cleanup
2. Large mixing bowl or two for the batter
3. Whisk for mixing the cake batter
4. Rubber spatula for folding in pecans and smoothing the top
5. Measuring cups and measuring spoons
6. Small saucepan for the brown sugar butter sauce
7. Wooden spoon or small whisk to stir the sauce
8. Skewer or fork to poke holes and oven mitts to handle the hot pan

Ingredients

1 (15.25 oz) yellow cake mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 cup packed light brown sugar
1/2 cup unsalted butter 1 stick
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan well, or line with foil for easier cleanup.
In a large bowl whisk together 1 (1
25 oz) yellow cake mix, 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup milk and 1 teaspoon vanilla extract until smooth and no dry streaks remain; don’t overmix, a few small lumps are fine.
Fold in 1 cup of the chopped pecans gently with a spatula so they’re evenly distributed, then pour the batter into the prepared pan and smooth the top.
Bake 30 to 35 minutes or until a toothpick in the center comes out mostly clean with a few moist crumbs; oven times vary so start checking at 28 minutes.
While the cake bakes make the butter sauce: in a small saucepan combine 1 cup packed light brown sugar, 1/2 cup unsalted butter (1 stick), 1/2 cup heavy cream, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt. Heat over medium, stirring until the sugar and butter melt and the sauce just begins to simmer, then let simmer 1 to 2 minutes until slightly thickened. Remove from heat.
When the cake is out of the oven, immediately poke holes all over the top with a skewer or fork so the sauce can soak in.
Pour the warm butter sauce evenly over the hot cake, letting it sink into the holes. Sprinkle the remaining 1/2 cup chopped pecans over the top so they get a little sticky and toasty. If the sauce cools and thickens too much, gently rewarm it before pouring.
Let the cake sit at least 20 minutes so sauce sets a bit, serve warm or at room temperature. Leftovers keep well covered in the fridge and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.