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READY IN 1½ hrs

Praline Cake

Read Reviews (36)

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

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package yellow cake mix
1 cup light brown sugar
1 tablespoon all-purpose flour
1/2 cup butter

1 egg
3/4 cup chopped pecans
1/2 teaspoon vanilla extract

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Directions

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).
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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PREP 15 mins
COOK 50 mins
READY IN 1 hr 30 mins

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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.

—DEBORAHARV614

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Most Helpful Critical Review

Mar 16, 2009

This cake was ok. It came out to heavy. Family said it was just ok. I probably will not make it again.

—Mary

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40 Ratings

Feb 04, 2003

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.

—KIMAR

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Jul 28, 2003

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.

—Navy_Mommy

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Feb 27, 2004

I took this cake to our weekly potluck at my office. I used a cake mix with pudding in the mix. I only allowed the cake to cool long enough for me to make the topping. I used walnuts because that is what I had on hand. And I messed up and added extra vanilla by mistake, turned out to be a lucky mistake. As chance would have it there were 3 cakes brought that day but mine was the only one finished, with raves and requests for the recipe. I will definitely make this again everyone loved it as did I.

—LUVNEWRECIPES

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Sep 10, 2010

I always read the reviews, and I also took the advice of others and cut back on the initial baking time. I used a german chocolate cake mix (with pudding in the mix) as my husband doesn't like a cake unless it's chocolate. I altered the frosting just a bit, as I have another cooked frosting recipe that's similar. Instead of the egg, I used 1 egg yolk and 3 tbls. milk (2%). I cooked the frosting like my other recipe and brought it to a rolling boil, and cooked for 3-5 minutes. This is a great recipe, and it turned out well.

—MotherNature

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Aug 29, 2002

This is a great recipe - I made it for my family and then brought what was left (not much) for my co-workers. Everyone raved over it. It's very easy to make. You may even want to make more of the praline topping for your cake because that is the best part. Enjoy!

—LISA LACY

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Feb 01, 2010

Used a pudding in the mix good quality yellow cake mix, made as directed, 9x13 greased and floured pan baked for 35 min. Made frosting as directed in recipe seemed runny, poured on hot cake and returned to oven for 5 min. looked a little runny but had cooked up, was afraid to leave it longer so took it out, tasted very good, but leaving in oven 8-10 minutes would have made it carmelize. Should have done what the recipe said!I think it would be divine with some vanilla ice cream!

—GRAMMA GORGEOUS

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Nutrition

Calories
380 kcal
19%

Carbohydrates
53.1 g
17%

Cholesterol
39 mg
13%

Fat
18 g
28%

Fiber
1.1 g
5%

Protein
3.2 g
6%

Sodium
349 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Praline Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 380
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 6.2g 31 %
Cholesterol 39mg 13 %
Sodium 349mg 14 %
Potassium 96mg 3 %
Total Carbohydrates 53.1g 17 %
Dietary Fiber 1.1g 5 %
Protein 3.2g 6 %
Sugars 36.8g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 10 %
Iron 11 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.