Pralines, Coffee and Cream Cake

Pralines, Coffee and Cream Cake

72 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
MLDMO
Recipe by  MLDMO

“This is a great cake for parties, gatherings, etc. I always get numerous requests for the recipe. Easy to make!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
  2. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack.
  4. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator.
  5. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!

Share It

Reviews (72)

Rate This Recipe
KRANEY
28

KRANEY

I can't remember a cake I've made that was such a hit! Everyone asks for the recipe when I make it. No one can guess what's in it. I wouldn't serve it to non-drinkers though. Be sure and cool the cake completely before frosting it. One time I made this, I followed the instructions on the cake box (called for egg whites instead of whole eggs, and 2 Tbl. oil instead of 1/2 cup). I wished I hadn't done that - the texture just wasn't right. I have found that 1 cup of milk is better than 1 1/2 cup - otherwise, the frosting is a bit too runny. Note that 1 1/2 cups pecans is a 6 oz. package. Thanks so much for the recipe!!

FRAMBUESA
27

FRAMBUESA

What a super cake! I used a butter pecan cake mix and substituted a cup of strong coffee for the coffe liquor (since the last cake I made that called for a cup of it tasted of nothing but booze) and the cake turned out great. The praline layer was positively delicious, and the frosting? Y-U-M! I got so many compliments on the frosting itself as well as the cake when I brought it into work. The whole thing was just rich and delicious and great.

KIMAR
25

KIMAR

This is a fabulous cake - outstanding! Very impressive and gourmet tasting! I made it for a gathering, and everyone profusely praised it and wanted the recipe. Absolutely the best, and easy too! Not inexpensive, though, since Kahlua and 1 1/2 cups pecans aren't cheap, but I must say this cake is worth every penny! Thanks for sharing the recipe!!My only suggestion would be to downsize the Cool-Whip from 12 oz. to 8 oz. size. There was so much frosting that I discarded some of it. I also think by downsizing the Cool-Whip that the flavor of the vanilla pudding would show through a little more and enhance the frosting. I highly recommend this cake!

More Reviews

Similar Recipes

Sour Cream Coffee Cake III
(549)

Sour Cream Coffee Cake III

Cream Puff Cake
(357)

Cream Puff Cake

Sour Cream Coffee Cake I
(68)

Sour Cream Coffee Cake I

Cream Cheese Coffee Cake II
(54)

Cream Cheese Coffee Cake II

Sour Cream Coffee Cake II
(51)

Sour Cream Coffee Cake II

Sour Cream Blueberry Coffee Cake
(23)

Sour Cream Blueberry Coffee Cake

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 570 cal
  • 29%
  • Fat
  • 36.4 g
  • 56%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream Puff Cake

>

next recipe:

Sour Cream Coffee Cake II