Praline Cake Recipe -
Praline Cake Recipe
  • READY IN hrs

Praline Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Feb 24, 2004

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.

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.


47 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.

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.

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.

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.

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!

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!


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 37 mg
  • 12%
  • 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.

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