Southern Praline Pecan Cake

Southern Praline Pecan Cake

237

"This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms."
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Ingredients

servings 394 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
  2. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
  3. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Reviews

237
  1. 266 Ratings

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Most helpful positive review

Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a ...

Most helpful critical review

I did not care for this recipe.

Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a ...

Tasty and so very easy to make! It took longer to bake in my oven -- a little over an hour for a toothpick inserted in center to come out clean. I would definitely recommend allowing the cake ...

I made this as a b-day cake and people were coming back for 2nd and 3rd helpings. As recommended cut the oil down to 2/3 and the water to 3/4. I also made a citrus glaze for it (thought the carm...

GREAT-tasting and moist (it got the finicky hubby's stamp of approval)...AND WAY TOO EASY (if there is such a thing)! HOWEVER, please note: the 1st time I made this I took the advice of other re...

This is great but it is very rich. Need to let cool completely (at least 2-3 hours) before removing from pan-because the cake is so heavy the bottom will come apart. I used Carmel Frosting VI as...

A good cake but not a knockout. Somewhat too sweet. It doesn't cut well and the slices are very crumbly due to the frosting in the batter, which makes it heavy and moist inside. It was fast and ...

Took it to a PTO Officer meeting and they loved it!! Betty Crocker makes the butter pecan cake mix. We collect the box tops and this helps our program!! Thanks for the great recipe!!

Excellent cake recipe and EXTREMELY easy! I did decrease the oil to 1/2 cup after the first one and it's perfect!

I first made this cake with caramel cake mix. I couldn't find butter pecan. It turned out ok but with a maple flavor?. I kept searching and found butter pecan at a smaller gro store chain(piggly...