Instructions:
1. Preheat and Prepare:
. Preheat your oven to 350°F (175°C).
. Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray. This ensures the cake doesn’t stick to the pan.
2. Make the Cake Batter:
. In a large mixing bowl, combine the yellow cake mix, oil, water, and eggs. Mix until smooth and well combined.
. Add the entire container of coconut pecan frosting to the batter. This might seem unusual, but it’s the secret to the cake’s incredible moisture and flavor!
. Gently fold in the ½ cup of finely chopped pecans to distribute them evenly throughout the batter.
3. Bake the Cake:
. Pour the batter into the prepared baking dish and spread it evenly.
. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
4. Prepare the Topping:
. While the cake is baking, prepare the topping. In a small saucepan, combine the butter and sweetened condensed milk over medium heat.
. Stir constantly until the butter is fully melted and the mixture is smooth and warm. Be careful not to let it boil.
. Remove the saucepan from the heat and stir in the 1 cup of chopped pecans. Set aside.
5. Assemble the Cake:
. Once the cake is out of the oven, let it cool for about 5–10 minutes (it should still be warm but not piping hot).
. Pour the warm topping mixture over the cake, spreading it evenly with a spatula. The warmth of the cake will help the topping soak in slightly, creating a deliciously gooey layer.
6. Serve and Enjoy:
. Allow the cake to cool slightly before serving. It’s best enjoyed warm, but it’s also delicious at room temperature.
. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
Tips for Success:
. Cake Mix Variations: If you don’t have yellow cake mix, you can use a butter or vanilla cake mix instead.
. Toasting Pecans: For an extra layer of flavor, toast the pecans before adding them to the batter or topping. Simply spread them on a baking sheet and bake at 350°F for 5–7 minutes, or until fragrant.
. Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave before serving.
. Optional Additions: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Why You’ll Love This Cake:
. Moist and Flavorful: The addition of frosting to the batter keeps the cake incredibly moist and adds a rich, caramel-like flavor.
. Easy to Make: With just a few simple ingredients and minimal prep time, this cake is perfect for busy bakers.
. Crowd-Pleaser: The combination of pecans, sweetened condensed milk, and buttery cake is irresistible. It’s sure to be a hit at any gathering!
This Pecan Praline Cake is a true showstopper, and I can’t wait for you to try it! Let me know how it turns out—I’m sure it’ll become a new favorite in your household.
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