Praline Cake

Praline Cake

36 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Hillary Quinn
Recipe by  Hillary Quinn

“This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.

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Reviews (36)

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My husband loves this cake :~)This is going to be one of my "go to" recipes for a delicious but quick & easy dessert. After reading the reviews I adjusted the steps in making the frosting ~ mixed the flour into the brown sugar before adding them to the melted butter, making a roux. Cooled it slightly and whisked in the egg. Cook mixture for three minutes. Remove from heat and add pecans & vanilla. I did use more pecans too ~ 1 1/4 cups. I also exchanged 1/4 cup Amaretta for 1/4 cup of the water called for in cake mix directions and shortend the baking time to avoid the dry texture some reviewers mentioned... and, it turned out beautifuly. Thanks Hillary for this wonderful recipe.



Easy to make. My praline mix never thickened like the recipe stated, so I just spread it over the cake anyway, and it seemed to work fine. I would recommend slightly underbaking the cake. I was dismayed when I pulled he cake from the oven and found the edges already very dark (although I baked it the minimum time stated on the box) and knew that I then had to put it back in the oven for another 8 to 10 minutes.



This was a really nice change from a standard cake with frosting. After a horrible week I realized that I had to make something to bring to a barbecue still. I could have bought something, but everyone is used to home made treats from me. I have to say this was the easiest cake to make and I had all the ingredients on hand already, which made it even better. I did decrease the baking time by 10 minutes to combat the dryness others complained about. The cake was perfect. I also did have a little troubel with the praline frosting not thickening enough and most ended up dripping down the side of the cake pan. That is okay though, everyone just wanted the edges of the cake. I will sure keep this recipe in mind the next time I don't want to or have time to fix something for a pot luck.

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Amount Per Serving (12 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 53.1 g
  • 17%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 349 mg
  • 14%

Based on a 2,000 calorie diet



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Southern Praline Pecan Cake


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Texas Praline Cake