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I actually made this cake back in 2015, but it fell through the cracks and never got posted. It’s not a bad cake, I just expected a little more out of it. The cake itself seemed a little on the dry side. I liked the topping, but may make it again using a different cake base.

Southern Pecan Praline Cake

(Adapted from Can’t Stay out of the Kitchen)


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1 15-oz. box Betty Crocker Butter Pecan Cake Mix

1 16-oz. can Betty Crocker Coconut Pecan Frosting

4 eggs

¾ cup canola or coconut oil

1 cup half-and-half (instead of water) for increased flavor

½ cup chopped pecans


Preheat oven to 350°.


Grease or spray a 9×13” baking dish with cooking spray.


In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.


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Add chopped pecans and stir to combine.


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Pour batter into prepared baking dish.


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Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.


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The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.

My cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a Bundt pan. I baked mine for 40 minutes and it was a hair overdone and dry. It’s hard to gage this one.

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