If you’re craving a cake that’s cozy, nutty, buttery, and absolutely dripping with Southern charm, then this Southern Praline Cake is for you. Made with a butter pecan cake base, rich coconut pecan frosting folded right into the batter, and finished with a decadent pecan praline glaze—this cake is comfort food at its finest. It’s the kind of dessert that makes people close their eyes after one bite. Rich, dense, and full of texture, this is a true Southern classic you’ll want to make again and again.
About The Recipe
This cake holds a special place in my heart because it’s one of those recipes that feels like home. The first time I made it, I knew it was something truly special. It’s one of those no-fuss, easy-to-make cakes that packs a serious punch of flavor and texture. And trust me—nobody will believe it starts with a boxed mix.
What makes this Southern Praline Cake so good? It’s that shortcut magic. You start with a butter pecan cake mix (yes, from the box!) and amp it up with a tub of coconut pecan frosting mixed right into the batter. Add in roasted pecans for crunch, and you already have a cake that could hold its own at any potluck or holiday gathering.
But the real Southern flair comes from the topping—a warm, buttery praline glaze made with sweetened condensed milk and toasted pecans that’s poured over the cooled cake just before serving. It sinks into the cake a little, coats the top in sticky, nutty goodness, and turns this into something utterly irresistible.
Reasons You Will Love This Southern Praline Cake
Southern flavor in every bite – With butter pecan cake, coconut frosting in the batter, and a warm pecan praline glaze, this cake is rich, cozy, and perfectly sweet.
So easy to make – Thanks to a boxed cake mix and a few pantry staples, this comes together with minimal prep and maximum flavor.
Loaded with texture – Roasted pecans give every bite a delightful crunch, while the glaze adds gooey decadence to the top.
Great for holidays and gatherings – Whether it’s Thanksgiving, Christmas, or a family reunion, this cake feels like a hug on a plate.
Make-ahead friendly – You can bake the cake in advance and store it until you’re ready to add the topping and serve.
Crowd pleaser – This is one of those cakes that always disappears fast. People will ask for the recipe. Guaranteed.
Equipment Needed
Before you start baking, make sure you have these essentials on hand:
9×13-inch baking pan – Perfect for this type of single-layer sheet cake.
Mixing bowls – One large for the batter, one small for the glaze.
Hand mixer or stand mixer – For easy mixing of the cake batter.
Spatula – For folding and spreading the batter evenly into the pan.
Small saucepan – To prepare that rich praline topping.
Cooling rack – To help your cake cool evenly before glazing.
Sharp knife or food chopper – For chopping your roasted pecans.
Ingredients
For the Cake:
1 box (15.25 oz) butter pecan cake mix
1 tub (15 oz) coconut pecan frosting
4 large eggs
¾ cup vegetable or coconut oil
1 cup water
½ cup roasted pecans, chopped
For the Praline Topping:
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter
½ cup roasted pecans, chopped
Ingredient Notes:
Butter Pecan Cake Mix – The perfect base for this Southern-inspired cake. It’s buttery, nutty, and full of flavor.
Coconut Pecan Frosting – Stirred right into the batter! It adds sweetness, coconut texture, and more depth with zero extra effort.
Roasted Pecans – Toasting your pecans makes a huge difference in flavor. They bring richness and crunch to both the cake and the topping.
Sweetened Condensed Milk – A key player in creating that sticky-sweet praline glaze.
Unsalted Butter – Adds creaminess and richness to the glaze without overpowering the nutty flavors.
How To Make Southern Praline Cake
Step 1: Prep and Mix the Batter
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with baking spray and set aside.
In a large mixing bowl, combine the cake mix, coconut pecan frosting, eggs, oil, and water. Mix with a hand or stand mixer until everything is smooth and well combined. Fold in the roasted chopped pecans, making sure they’re evenly distributed through the batter.
Step 2: Bake the Cake
Pour the batter into the prepared baking dish and smooth out the top. Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The edges should start to pull away slightly from the sides of the pan. Let the cake cool in the pan on a wire rack until completely cool.
Step 3: Make the Praline Topping
Once the cake is fully cooled, prepare the topping. In a small saucepan over medium heat, combine the sweetened condensed milk and butter. Stir gently until the butter is melted and the mixture is warm and smooth. Remove from heat and stir in the roasted chopped pecans.
Step 4: Glaze and Serve
Pour the warm praline topping evenly over the cooled cake, spreading it gently with a spatula if needed to reach the edges. Let it sit for a few minutes to slightly absorb and set.
FAQ’s and Troubleshooting
Can I make this cake ahead of time?
Yes! In fact, it gets even better with time. You can bake the cake a day or two in advance and store it (unfrosted) in the fridge or freezer. Just wait to add the praline topping until right before serving for the best texture and presentation.
What’s the best way to roast pecans?
Super simple—just spread them on a baking sheet in a single layer and roast at 350°F for about 10 minutes. If your pecans are already chopped, reduce the roasting time to 4–5 minutes and watch closely to prevent burning.
Can I freeze this cake?
Definitely! Bake and cool the cake completely, then wrap it tightly in foil and place it in a large freezer-safe zip-top bag. You can freeze it for up to two months. For best results, wait to add the praline topping until after the cake has thawed.
Can I use homemade cake batter instead of a box mix?
Absolutely. If you have a homemade butter pecan or yellow cake recipe you love, go for it! The coconut pecan frosting stirred into the batter is the real secret weapon, so just don’t skip that step.
Decorating Ideas
Sprinkle with extra chopped pecans just before serving for a rustic, bakery-style finish.
Drizzle with a touch of caramel sauce for an extra indulgent presentation.
Dust with powdered sugar for a subtle, elegant look.
Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream for the ultimate Southern dessert experience.
How To Store
This cake stores beautifully and holds up well in the fridge.
Refrigerator – Keep the cake covered and refrigerated for up to 5–6 days. The praline topping keeps the cake moist and rich the entire time.
Freezer – Freeze the unfrosted cake wrapped tightly in foil and sealed in a freezer bag for up to 2 months. Thaw overnight in the fridge before adding the praline topping and serving.
And there you have it—Southern Praline Cake that’s rich, nutty, full of Southern comfort, and truly impossible to resist.
