Praline Cake(Club Member: Jason Harvey)
A decadent praline cake featuring a pecan and caramel topping beneath moist cake, perfect for celebrations or gatherings, offering rich flavors and delightful textures.
Ingredients
Instructions
- Mix melted margarine, packed light brown sugar, light corn syrup, and chopped pecans in a small bowl.
- Spray a 9 x 13-inch pan with baking spray and spread the pecan mixture evenly in the bottom of the pan.
- Prepare the butter pecan cake mix with water, oil, and eggs according to the package instructions.
- Pour the cake batter over the pecan mixture in the pan.
- Bake at 350°F (175°C) for 45 minutes.
- Immediately invert the pan onto a serving tray after baking.
- Leave the pan over the cake for 5 minutes to set the topping.
- Remove the pan and serve the cake with ice cream or whipped topping.
Tips & Substitutions
For an extra layer of flavor, toast the pecans before mixing them into the topping. You can substitute the butter pecan cake mix with a yellow cake mix if needed, adding a teaspoon of vanilla extract for flavor. If you prefer a richer taste, consider using brown butter instead of melted margarine.
Serving Suggestions
Serve this indulgent Praline Cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped topping for a delightful contrast. It pairs beautifully with a refreshing side like Tossed Sweet Potato Salad for a complete dessert experience. For coffee lovers, enjoy it alongside a warm cup of coffee or tea.
Storage & Reheating
Store any leftover Praline Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Praline Cake(Club Member: Jason Harvey) contains roughly 1834 calories, with 4g protein, 176g carbohydrates, and 131g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 590mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just bake it and let it cool completely before covering it with plastic wrap. When ready to serve, you can warm it slightly in the oven for a few minutes to enhance the flavors.
What can I use instead of light corn syrup?
If you don’t have light corn syrup, you can substitute it with an equal amount of honey or maple syrup. Keep in mind that this may slightly alter the flavor, but it will still provide the necessary sweetness and moisture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can make the cake dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).