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Praline Pecan Cake
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Indulgent cake with caramelized pecans and velvety homemade brown sugar frosting.
Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1/2 cup chopped pecans
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup sour cream
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup butter
  • 2 cups packed brown sugar
  • 2/3 cup heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 cups chopped pecans
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and lightly coat the bottom of a 13 x 9-inch pan with cooking spray.
  • In a medium microwave-safe bowl, heat 2 tablespoons of butter, 2 tablespoons of brown sugar, and 1/2 cup of chopped pecans on High for 1 minute. Stir well. Microwave in additional 15-second bursts until the mixture is bubbling and hot. Stir again and set aside.
  • Combine cake mix, sour cream, water, vegetable oil, and eggs in a large bowl. Use an electric mixer on medium speed for 2 minutes until well combined. Gently fold in the pecan mixture, then transfer the batter into a pan.
  • Bake for 26 to 31 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a cooling rack for about 1 hour.
  • In a 2-quart heavy saucepan, melt 1/2 cup butter, then add 2 cups brown sugar and whipping cream. Bring to a boil over medium-high heat, stirring frequently. Boil and stir for 1 minute before taking it off the heat. Whisk in powdered sugar and vanilla until smooth, then stir in 2 cups pecans. Let the frosting cool for 10 minutes, stirring occasionally, until it thickens slightly. Finally, spread the warm frosting over the cake, let it cool for 30 minutes, and store tightly covered at room temperature before enjoying.

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