It’s been a while since I made this cake, but it was so incredibly good that I still remember the feel and taste of it in my mouth. You know a recipe is good when the end result leaves that kind of impression. Soft, warm, gooey, sweet, rich, nutty, crunchy, creamy, pillowy – basically, everything good. A whole lotta yum. There is frosting mixed into the cake. And then it’s topped with even more goodness. Need I say more?
Pecan Praline Cake with Butter Sauce
1 (15 oz) box Butter Pecan Cake Mix
1 (16 oz) tub Coconut Pecan Frosting
4 large eggs
3/4 cup vegetable oil
1 cup water
1/2 cup chopped pecans
1 (14 oz) can sweetened condensed milk
2 tablespoons butter
1/2 cup chopped pecans (optional)
Preheat oven to 350F. Spray a 9×13 pan with oil and set aside.
Combine all cake ingredients except the pecans and beat together until well combined, a minute or two, then stir in the pecans. Pour into prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Rest on a cooling rack while you make the sauce.
In a saucepan over medium heat, melt the butter and stir in the sweetened condensed milk. Continue to stir until heated through, then stir in the pecans. Pour over the whole cake, or individual slices.
Recipe source: The Country Cook
More cake mix favorites:
Chocolate Italian Love Cake – perfect for Valentine’s Day.
Easy Italian Cream Cake – chock full of pecans, coconut, and maraschino cherries, topped with cream cheese frosting. To die for.
Cookies ‘n Cream Cake/Cupcakes. I didn’t like Oreos until this cake.