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Heavenly Praline Cake

6 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. Bake: 1 hour + cooling

Makes

16 servings (5 cups candied pecans)

Updated: Aug. 19, 2022
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
Heavenly Praline Cake
Heavenly Praline Cake Recipe photo by Taste of Home
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Ingredients

  • CANDIED PECANS (optional):
  • 1 large egg white
  • 4 cups pecan halves
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • CAKE:
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup chopped pecans, toasted
  • ICING:
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
  2. Spread into 2 greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container for up to 1 week.
  3. Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
  4. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  5. For icing, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
To make ahead: The sugared nuts can be made a week in advance. The cake can be made the day before serving tightly wrapped at room temperature.

Nutrition Facts

1 piece: 559 calories, 31g fat (17g saturated fat), 124mg cholesterol, 305mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 6g protein.