SOUTHERN PECAN PRALINE SHEET CAKE

If you are obsessed with coconut like me, this is the next thing you need to bake.

This cake has everything I love. It is moist, decadently rich and nutty. I can never stop at one slice of this and there is a guilt trip that follows the next day. Baking the cake is super simple with the Betty Crocker butter pecan cake mix. I think the Butter pecan glaze is what makes this cake from good to a stunning dessert. The richness from condensed milk with the buttery pecan nuts proves a great match for this glaze. I like to spread it over the entire cake and save some glaze separately to pour over the individual slices after cutting.

This glaze seeps into the cake making it so moist and flavorful. This is a must-try recipe for sure.

To Make this Recipe You’Il Need the following ingredients:

Preparation time: 20 minutes | Cook time: 60 minutes | Servings: 12

Ingredients:

Cake

1 box Betty Crocker butter pecan cake mix

16 oz. can Betty Crocker Coconut Pecan Frosting

4 large eggs

3/4 cup canola or coconut oil

1 Cup half-and-half for increased flavor instead of water

1/2 cup chopped pecans

Butter Pecan Glaze

14 oz. can sweeten condensed milk

3 Tbs butter

1/2 cup chopped pecans

Directions:

Cake:

Preheat oven to 350°.

Grease or spray a 9×13 baking dish with cooking spray.

In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.

Add chopped pecans and stir to combine.

Pour batter into prepared baking dish.

Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

Butter Pecan Glaze:

In a small saucepan over medium heat, melt butter.

Add condensed milk and stir.

Heat thoroughly, then add chopped pecans.

Stir again to combine and remove from heat.

Spoon sauce over individual slices of cake or spread over the entire cake (much easier).

Notes:

The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.

Source: Food.com