Pecan Praline Cake, this Butter Pecan Cake Mix is mixed with a tub of Coconut Pecan Frosting and more pecans. Then a spectacular Butter Pecan Glaze is drizzled over the top. This cake can certainly be served for dessert but it has the consistency of a coffeecake which makes it one awesome breakfast idea–especially for holiday breakfasts.
Do you need to be Louisiana-born to master the art of making Pecan Praline Cake – those special brown sugar and pecan patties? No, you just need to follow the steps below, and I’m sure You’ll make the best Pecan Praline Cake possible. 🙂
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- Cream Cheese Filling:
- 1 8oz Philadelphia Cream Cheese
- ½ cup butter
- 4 cups powdered sugar
- 2 teaspoons vanilla flavor
- ¼ cup finely chopped pecans (You may add more or less if you’d like)
- 1 1/2 cup evaporated milk
- 2 cups Sugar
- 1 stick butter (1/2 cup)
- 1 teaspoon vanilla flavor
- 1 ½ cups of pecan pieces
- Extra can of evaporated milk to thin, if needed
Praline Cream Cheese Filling:
With a mixer, blend cream cheese and butter until smooth. Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
1 ) On a stovetop melt butter, sugar and evaporated milk in a saucepan on medium heat. Stir to thoroughly combine.
2 ) Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
3 ) After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
4 ) Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined and remove from heat.
5 ) Pour one and a half cups of pecan pieces into the mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.)
1 ) Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
2 ) When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto the first layer.
Allow the icing to dry a bit, then add the second layer, spread with your desired amount of praline cream cheese frosting.
3 ) After the second layer of icing has dried a bit, top with the third cake layer. (You will have cream cheese frosting leftover.
4 ) Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of the cooled, refrigerated cake first, then frost the top. Enjoy !!!!
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Do you think this could be made in 9×13 pan?