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Heavenly Praline Cake

 Heavenly Praline Cake
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
16 ServingsPrep: 40 min. Bake: 1 hour + cooling


  • 1 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 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) 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 McCormick® Pure Vanilla Extract


  • Preheat oven to 325°. In a large bowl, beat egg white until

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Heavenly Praline Cake (continued)

Directions (continued)

  • foamy. Add pecan halves; stir gently to coat. Combine sugar and
  • brown sugar; add to pecan mixture and stir gently to coat.
  • Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes,
  • stirring once. Cool. Store in an airtight container.
  • Meanwhile, in a large bowl, cream butter, cream cheese and brown
  • sugar until light and fluffy. Add eggs, one 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.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at
  • 325° 60-70 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • 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. Yield: 16 servings (5 cups 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.
Nutritional Facts: 1 slice (calculated without candied pecans) equals 559 calories, 31 g fat (17 g saturated fat), 124 mg cholesterol, 305 mg sodium, 65 g carbohydrate, 1 g fiber, 6 g protein.