Easy Southern Praline Pecan Cake With Butter Sauce Recipe

If you’re craving a dessert that’s irresistibly rich, buttery, and packed with that warm Southern charm, you’re going to adore this Easy Southern Praline Pecan Cake With Butter Sauce Recipe. I remember the first time I made it—I was immediately hooked, and now it’s a staple whenever I want to impress family or friends without spending hours in the kitchen. Stick with me here because this cake isn’t just delicious; it’s surprisingly simple to pull together, and that butter sauce? It’s what dreams are made of.

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Ingredients You’ll Need

One of the best things about this Easy Southern Praline Pecan Cake With Butter Sauce Recipe is how accessible and straightforward the ingredients are. They all work harmoniously to create a moist cake with that lovely nutty crunch and a buttery, sweet finish.

• Duncan Hines Classic Yellow Cake Mix: This forms the base and adds that familiar, comforting cake flavor we all love.
• Vegetable oil: Keeps the cake moist without adding extra flavors that compete.
• Sour cream: Adds a subtle tang and helps create a tender crumb.
• Melted butter: Brings a richness that turns this cake into something truly special.
• Brown sugar: Adds depth and slight caramel notes to the batter.
• Heavy cream: Makes the batter silky and smooth.
• Eggs: Essential for structure and a luscious texture.
• Chopped pecans: The star of the show, offering crunch and nutty goodness.
• Butter (for sauce): The foundation of the buttery pecan sauce.
• Sweetened condensed milk: Gives the sauce its creamy, sweet, and sticky irresistible charm.
• Chopped pecans (for sauce): Toasty nuts folded into the warm butter sauce—yum!

Variations

I love how adaptable the Easy Southern Praline Pecan Cake With Butter Sauce Recipe is. Over time, I’ve played around with it to fit different tastes and occasions—you should definitely make this recipe your own and have fun with it!

• Gluten-Free Variation: I’ve had great success swapping the cake mix for a gluten-free yellow cake mix without losing the texture or sweetness.
• Nut-Free Option: Leaving out the pecans and using toasted coconut for a similar crunch works surprisingly well for guests with nut allergies.
• Spiced Up: Adding a dash of cinnamon and nutmeg to the batter gives the cake a cozy fall vibe that my family goes crazy for.
• Mini Cakes: I once made this batter into cupcakes and drizzled each with the butter sauce individually — perfect for parties or plate presentations.

How to Make Easy Southern Praline Pecan Cake With Butter Sauce Recipe

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C)—this is important so your cake bakes evenly from the get-go. Grease a 13×9-inch baking dish thoroughly; I like to use a little butter and dust it with flour to ensure nothing sticks. If you’re feeling fancy, you could also line it with parchment paper for easy removal, but it’s really not necessary with good greasing.

Step 2: Mix the Batter

In a large bowl, combine the cake mix, vegetable oil, sour cream, melted butter, brown sugar, heavy cream, and eggs. I recommend adding the melted butter last so it doesn’t cool the mixture too quickly. Use a hand mixer or stand mixer on medium speed, and blend until the batter is smooth and creamy with no lumps. Don’t overmix — a few gentle folds are all you need once the wet and dry ingredients are mostly combined.

Step 3: Fold in the Chopped Pecans

This is when the magic starts—fold in the chopped pecans carefully using a spatula. You want them evenly distributed but don’t deflate the batter. Those pecans bring the perfect nutty texture you’re craving.

Step 4: Bake to Perfection

Pour your batter into the greased pan and smooth the top lightly. Pop it into the preheated oven and bake for about 30 minutes. You want to test doneness by inserting a toothpick or cake tester in the center—when it comes out clean or with just a couple of moist crumbs, it’s ready. Be careful not to overbake because you want that tender, moist crumb.

Step 5: Make the Butter Pecan Sauce

Once the cake is in the oven, you can prepare the glorious butter sauce. In a small saucepan, melt the butter over low heat. As soon as it’s melted, pour in the sweetened condensed milk and stir continuously until everything is warmed through and well combined. I like to turn the heat up to medium if my stove’s low setting isn’t quite getting it warm enough, but watch carefully so it doesn’t burn.

Add the chopped pecans to the sauce and stir them in. Because pecans tend to float to the surface quickly, I pour the sauce into a glass measuring cup and stir frequently to keep the nuts evenly mixed. This makes it easier to pour the sauce over the cake later without ending up with a nut-heavy spoonful.

Step 6: Serve and Enjoy

Once your cake has cooled slightly—just enough that the butter sauce won’t melt it into a mess—pour the warm butter sauce over the entire cake or drizzle it liberally on individual slices. The sauce soaks in beautifully, creating a luscious, sticky top layer that will have everyone asking for seconds.

How to Serve Easy Southern Praline Pecan Cake With Butter Sauce Recipe

Garnishes

I typically sprinkle a few extra chopped pecans over the top right before serving—that little touch adds texture and looks inviting. Sometimes I dust a tiny bit of powdered sugar on the plate for contrast. A scoop of vanilla ice cream is always a winning partner, too!

Side Dishes

This cake pairs perfectly with a hot cup of coffee or a glass of cold milk. If you’re serving at a holiday meal, simple fresh fruit like sliced strawberries or a citrus salad lightens the richness wonderfully.

Creative Ways to Present

For special occasions, I like to bake this cake in smaller ramekins to serve individual portions, topped with a pecan and a drizzle of butter sauce right before guests sit down. It’s also delightful layered with whipped cream and pecan bits as a trifle in a glass dish.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly covered with plastic wrap or foil at room temperature for up to two days. If your kitchen is warm, it’s better to refrigerate it to keep it fresh. Just keep the butter sauce separate until serving if refrigerated.

Freezing

I’ve frozen slices of this cake wrapped well in plastic wrap and foil for up to three months. When it’s time to enjoy, thaw overnight in the fridge and warm slightly—this recipe holds up surprisingly well!

Reheating

For best results, reheat individual slices in the microwave for 20-30 seconds to bring back that fresh-baked warmth. Pour over some warmed butter sauce just before serving, and it’ll taste like it came straight from the oven.

FAQs

Final Thoughts

This Easy Southern Praline Pecan Cake With Butter Sauce Recipe truly holds a special place in my heart (and on my dessert table). It’s that wonderfully rich Southern classic that feels like a warm hug after every bite. I can’t recommend it enough if you want a show-stopping dessert that’s simple to make but impressive to serve. Trust me, once you try this cake (especially with that luscious butter sauce), you’ll be making it again and again—just like I do!

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