Pralines, Coffee and Cream Cake Recipe -
Pralines, Coffee and Cream Cake Recipe
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Pralines, Coffee and Cream Cake

Recipe by  

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

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Ingredients Edit and Save

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

    30 mins
  • COOK

    30 mins

    1 hr


  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!
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2006

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.

Most Helpful Critical Review
Jan 29, 2008

The only part of this recipe I used was the cake itself.I think 1 cup of coffee liquor was way to much and it tasted strange and kind of nasty. But maybe if I had also used the toppings and frosting it wouldn't have been bad. I used my own frosting. It just tasted strange to me though. (My frosting was good, the cake's flavor was strange)

Jan 01, 2011

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!!

Feb 15, 2003

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!

Jan 29, 2004

I've made this recipe 4 times now and everyone flips over it. One thing you may want to consider: rather than spreading the frosting on the cake I split it evenly with sewing thread forming a top and bottom layer and spread the frosting in between, pouring the pralines directly onto the cake (otherwise the pralines melt the frosting!). When I serve it I put a small dolop of frosting on the side as well. This makes a much cleaner presentation. Make this cake. You will not be disappointed!

Dec 26, 2003

This is WONDERFUL!! I used caramel liquer instead of coffee.....awesome! I used this for gift giving to our employees! I just used two 8x8 cake pans & split the pecan mix and then the topping in half. This worked out very well! Thanks for helping my gift giving!!!

Sep 24, 2003

I made this cake with chocolate cake mix and Irish cream. The cake was delicious. The pecan topping, however, tasted grainy. I substituted 1 1/2 cups white sugar melted and caramelized, added the pecans and a pinch of baking soda, then poured the hot mixture over the cake. The topping was to die for and so easy. I used it to frost another cake (a friend used it on her carrot cake and got rave reviews). Thanks for this recipe.

Nov 10, 2002

I made this for Bosses' Day and took it in. It was a huge hit by everyone who tasted it. Several people have already asked me for the recipe. I changed it a bit by using an 8 oz. container of Creamy Cool Whip and added a tablespoon or two of Kaluah to the icing which cut the sweetness a bit. It was perfect and I am now going to make it again for Thanksgiving for my family gathering. Whoever dreamed up this one gets a big A+ from me.


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  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 406 mg
  • 16%

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

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