Pecan Praline Cake

Ingredients:

For the Cake:

• 1 box butter pecan cake mix
• 1 tub (16 oz) coconut pecan frosting
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup water
• 1 cup chopped pecans

For the Praline Glaze:

• 1 can (14 oz) sweetened condensed milk
• 1 tbsp butter
• ½ cup chopped pecans

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Mix the cake: In a large bowl, combine cake mix, coconut pecan frosting, eggs, oil, and water. Beat with a mixer until smooth and well blended.
3. Add the crunch: Stir in chopped pecans, then pour batter into the prepared pan.
4. Bake: Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
5. Make the glaze: In a small saucepan over low heat, melt the butter, then stir in sweetened condensed milk and pecans. Warm through, stirring constantly until thickened (don’t boil).
6. Glaze and serve: Pour the warm praline glaze over the slightly cooled cake. Let it set before slicing.

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🍽️ Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream.
• Sprinkle with extra chopped pecans for crunch and flair!

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💡 Tips:

• This cake tastes even better the next day — if there’s any left!
• Store covered at room temp or in the fridge for longer freshness.

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