Recipes Made with Cake Mixes
Southern Praline Pecan Cake
Yield: one 13 x 9 inch sheet cake
Ingredients
Cake
- 1 (18.25 ounce) box butter pecan cake mix*
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 (16 ounce) container coconut pecan frosting
Praline Frosting
- 1/2 cup butter
- 2 cups packed brown sugar
- 2/3 cup heavy whipping cream
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
Cake
- Heat oven to 350 degrees F (175 degrees C). Spray a 13 x 9 inch baking pan with nonstick spray.
- Combine the cake mix, eggs, oil, water, vanilla extract and pecans. Mix until combined, then stir in the frosting by hand.
- Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a wooden pick comes out clean.
Praline Frosting
- In a heavy 2 quart saucepan, heat butter, brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir for 1 minute; remove from heat.
- Stir in confectioners' sugar and vanilla extract until smooth.
- Stir in pecans. Cool for 10 to 20 minutes, stirring occasionally, until frosting begins to thicken.
- Spread warm frosting over cake.
- Let frosting cool before cutting.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Photo credit: ohgoodnesscakes / CC BY