Looking for an easy cake that will please a crowd? Look no further than this amazing Praline Pecan Cake, packed with caramelized pecans and topped with generous layer of homemade brown sugar frosting. Your guests will think you spent hours in the kitchen making this decadent sheet cake, but only you’ll know how easy it is. Betty Crocker yellow cake mix and pecans that are caramelized in the microwave (really!) help make prep a total snap. Here’s how to make it!
Start by gathering your cake ingredients: Yellow cake mix, sour cream, vegetable oil, eggs, chopped pecans, brown sugar and butter (exact measurements can be found in the recipe below.).
In a microwavable bowl, combine the butter, brown sugar and pecans. Microwave on High for one minute to semi-caramelize the pecans.
Beat the remaining cake ingredients together with an electric mixer on low for one minute, on medium for two minutes, and then stir in the pecans. Pour the batter into a greased 13x9-inch pan.
Bake the cake at 350°F for 30 to 36 minutes and let it cool on a wire cooling rack. Once the cake has cooled, it’s time to prepare the frosting! You’ll need: butter, brown sugar, heavy whipping cream, powdered sugar, vanilla and more chopped pecans.
In a large saucepan, heat the butter, brown sugar and whipping cream until boiling. Boil the mixture for a minute and then remove it from the heat. Stir in the powdered sugar and vanilla until smooth, followed by the pecans. Cool the frosting for about 10 to 20 minutes. After sitting, the frosting will start to thicken a bit, which means it’s ready to spread on the cake!
Allow the frosting to cool on the cake completely before serving—the frosting will set as it cools. Then slice and enjoy. I liked this cake with no extra frills, but if you wanted to make it even more decadent, add more toffee flavor and crunch by sprinkling the frosted cake with toffee bits and additional chopped pecans while the frosting is still warm. No matter how you serve it, this dessert will be a guaranteed hit!
Ingredients
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Cake
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2tablespoons butter
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2tablespoons packed brown sugar
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1/2cup chopped pecans
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1box Betty Crocker™ Super Moist™ Yellow Cake Mix
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1/2cup sour cream
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1/2cup water
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1/3cup vegetable oil
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3eggs
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Brown Sugar Frosting
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1/2cup butter
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2cups packed brown sugar
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2/3cup heavy whipping cream
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2cups powdered sugar
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1teaspoon vanilla
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2cups chopped pecans
Directions
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1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with cooking spray.
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2In medium microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute; stir. Continue to microwave in 15-second increments until mixture is bubbling and hot; stir. Set aside.
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3In large bowl, beat cake mix, sour cream, water, vegetable oil and eggs with electric mixer on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
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4Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
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5In 2-quart heavy saucepan, add 1/2 cup butter, 2 cups brown sugar and whipping cream. Bring to a boil over medium-high heat, stirring frequently. Boil and stir 1 minute; remove from heat. Whisk in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool 30 minutes before serving. Store tightly covered at room temperature.
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