Southern Pecan Praline Sheet Cake
A soft butter pecan sheet cake with coconut pecan frosting mixed into the batter and a warm glaze made with sweetened condensed milk, butter, and chopped pecans.
Equipment
- 1 9×13-inch baking dish Greased
- 1 Large mixing bowl
- 1 Hand mixer or sturdy whisk
- 1 Rubber spatula
- 1 Small saucepan
Ingredients
Cake
- 1 box Betty Crocker butter pecan cake mix Use the dry mix; follow this recipe instead of the package directions.
- 1 16-ounce tub Betty Crocker coconut pecan frosting The entire tub goes into the batter.
- 4 large eggs
- 3/4 cup canola oil Or coconut oil, melted and cooled until no longer hot.
- 1 cup half-and-half
- 1/2 cup chopped pecans Measure after chopping.
Butter pecan glaze
- 1 14-ounce can sweetened condensed milk Do not use evaporated milk.
- 3 tablespoons butter
- 1/2 cup chopped pecans Measure after chopping.
Instructions
Cake
- Heat the oven to 350°F (175°C). Grease the bottom and sides of a 9×13-inch baking dish.
- Add the dry cake mix, the entire tub of coconut pecan frosting, eggs, oil, and half-and-half to a large mixing bowl. Mix until combined, scraping the sides and bottom so no dry cake mix remains.
- Use a spatula to fold ½ cup chopped pecans into the batter.
- Pour the batter into the greased dish and spread it evenly into the corners.
- Bake for 40 to 50 minutes, checking at 40 minutes. The top should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter. Let the cake cool in the dish for at least 20 minutes. Cool completely before cutting if you want neater slices.
Butter pecan glaze
- While the cake cools, melt the butter in a small saucepan over medium-low heat. Add the sweetened condensed milk and stir until warm and fully blended. Keep the heat gentle and do not boil.
- Stir in the remaining ½ cup chopped pecans, then remove the saucepan from the heat.
- Spoon the warm glaze over the cake and spread it gently, or cut the cake and spoon the glaze over individual slices. Cut into 15 pieces to serve.
Notes
Frosting: The coconut pecan frosting belongs in the cake batter. The topping is the separate butter pecan glaze.
Coconut oil: If using it, melt and cool it before measuring. Avoid very cold eggs and half-and-half, which can make the oil firm up.
Baking time: Use 45 minutes as a planning estimate; the cake may take 40 to 50 minutes. The total time includes a 20-minute cooling allowance. Allow longer for the cake to cool completely.
Glaze: This is a soft, creamy topping. It does not set like praline candy.