Save on Pinterest

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
  • Total Time
    Prep: 40 min. Bake: 1 hour + cooling
  • Makes
    16 servings (5 cups candied pecans)

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

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Otis
    Jan 25, 2021

    I substituted the butter for vegetable oil as I always do with all cakes and baked it at 350 for 58 minutes and it was VERY MOIST & DELICIOUS! It’s one of my favorites!

  • Jacqueline
    Oct 7, 2019

    This cake is very good but I reduced the baking time by 20 minutes. 45 to 50 minutes is perfect depending on certain ovens. I also made a maple simple syrup and brushed it all over the bundt and used a cream cheese frosting. Cake was moist and delicious!

  • Jerry
    Jun 3, 2019

    Don’t waste your time and money on this cake. It looked lovely, like the picture, but it was very dry. The glaze was good but I wouldn’t make again.

  • kbbradford
    May 19, 2019

    bessiebell, you serve the nuts along with the cake. They are not added into the cake mixture.

  • SwedeStelzer
    May 19, 2019

    Does not taste like I want a second piece. I would not make it again!

  • bessiebell
    May 18, 2019

    When do you put the pecans in?