Name: Southern Pecan Praline Cake with Butter Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 box butter pecan cake mix; 1 (16 oz) tub coconut pecan frosting; 4 large eggs; 3/4 cup vegetable oil; 1 cup water; 1/2 cup chopped pecans; 1 cup unsalted butter; 1 cup granulated sugar; 1/2 cup evaporated milk; 1 tsp vanilla extract

Jump to Recipe·Leave a Review

Why You’ll Love Southern Pecan Praline Cake with Butter Sauce Recipe

This cake brings together the irresistible combination of pecans, coconut frosting, and a buttery glaze in the easiest way possible. By starting with a boxed mix and store-bought frosting, you get homemade flavor with minimal effort. The result is a moist and flavorful cake that’s drenched in a silky, buttery sauce, making each bite utterly decadent. Whether you’re baking for a crowd or treating yourself, this is the kind of dessert that keeps people coming back for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box butter pecan cake mix
1 (16 oz) tub coconut pecan frosting
4 large eggs
3/4 cup vegetable oil
1 cup water
1/2 cup chopped pecans

For the Butter Sauce:

1 cup unsalted butter
1 cup granulated sugar
1/2 cup evaporated milk
1 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, vegetable oil, and water. Stir until fully combined and smooth.
Fold in the chopped pecans and pour the batter evenly into the prepared baking dish.
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly while you prepare the sauce.
In a medium saucepan over medium heat, melt the butter.
Stir in the sugar and evaporated milk, cooking for about 5 minutes, until the sugar dissolves and the mixture becomes smooth.
Remove from heat and stir in the vanilla extract.
Slice the warm cake and pour the butter sauce generously over each slice. Serve warm.

Servings and timing

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Servings: 12
Calories: Approx. 450 kcal per serving

Variations

Add toasted coconut: Mix in 1/4 cup of toasted shredded coconut for extra texture and flavor.
Make it boozy: Add a splash of bourbon or rum to the butter sauce for an adult twist.
Mini cakes: Use muffin tins to create individual portions. Adjust baking time to 20–25 minutes.
Nut swap: Replace pecans with walnuts or almonds if desired.
Cream cheese swirl: Add a swirl of sweetened cream cheese into the batter before baking.
Maple glaze: Replace some of the sugar in the butter sauce with maple syrup for a fall flavor.
Spiced version: Add a pinch of cinnamon or nutmeg to the batter.
Drizzle with chocolate: For extra indulgence, drizzle slices with melted chocolate.
Frost it: Let the cake cool completely and frost it with whipped topping or cream cheese frosting.
Add fruit: Fold in chopped apples or mashed bananas for a fruity twist.

Storage/Reheating

Storage: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Warm individual slices in the microwave for about 20–30 seconds. If refrigerated, allow the cake to come to room temperature before reheating for the best texture. The butter sauce can be reheated separately on the stove or in the microwave.

FAQs

What does the coconut pecan frosting do in the batter?

It adds moisture, sweetness, and texture with its bits of coconut and pecans, making the cake richer and denser.

Can I use a different cake mix?

Yes, a yellow or spice cake mix works well, but butter pecan gives the best flavor for this recipe.

Do I have to use evaporated milk in the sauce?

Evaporated milk gives the sauce a creamy texture. You can substitute with half-and-half or heavy cream if needed.

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the sauce a day in advance. Reheat the sauce and pour it over the cake just before serving.

Is it okay to freeze this cake?

You can freeze the cake without the sauce. Wrap it tightly and freeze for up to 2 months. Add freshly made sauce when ready to serve.

How do I toast pecans for more flavor?

Spread chopped pecans on a baking sheet and toast at 350°F for 5–7 minutes, stirring once, until fragrant.

Can I make this without nuts for allergies?

Yes, omit the pecans and ensure the frosting doesn’t contain nuts or cross-contamination if serving someone with allergies.

What size pan should I use?

A 9×13-inch baking dish is recommended, but you can also use two 9-inch round pans or a bundt pan—adjust baking times accordingly.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready.

Can I use homemade frosting instead of store-bought?

Absolutely. If you prefer a homemade coconut pecan frosting, feel free to substitute your favorite recipe.

Conclusion

Southern Pecan Praline Cake with Butter Sauce is everything a comforting dessert should be—rich, moist, buttery, and filled with nutty goodness. With simple ingredients and an easy method, this cake brings big flavor without the fuss. Whether you’re making it for a special event or just a cozy night in, it’s a recipe you’ll turn to again and again.