PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
- In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
- In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
- Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
PECAN PRALINE BUTTER CREAM ICING
I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 3-4 cups of frosting, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- -Pecan Pralines-.
- Melt butter over medium heat in a saucepan.
- Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
- Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
- On parchment paper, spread out the pecan mixture and let cool completely.
- Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
- -Butter Cream Icing-.
- Add a dash of salt to the egg whites and beat for 30 seconds.
- Place the whites over a double broiler and add sugar 1/2 cup at a time.
- Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
- Whip mixture on medium high until bowl is cool to the touch.
- Cut up the cold, but not hard, butter, and slowly add it to the meringue.
- Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
- Add vanilla.
Nutrition Facts : Calories 1486.3, Fat 114.5, SaturatedFat 58.1, Cholesterol 233.9, Sodium 132.8, Carbohydrate 116.7, Fiber 3.5, Sugar 113, Protein 8.7
PECAN PRALINE BUTTER CRUNCH CAKE
This cake I created when I was packing to move and didn't have all my baking tools handy. I usually bake from scratch, but I used a box mix to start and added in lots of goodies. I called it my 'experiment' and it turned into one of the yummiest cakes I've ever made.
Provided by KAFE1
Categories Pralines
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely.
- Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.
Nutrition Facts : Calories 1291.7 calories, Carbohydrate 120.4 g, Cholesterol 240.8 mg, Fat 87 g, Fiber 2.7 g, Protein 10.2 g, SaturatedFat 42.6 g, Sodium 999.5 mg, Sugar 79.7 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
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BUTTER PECAN PRALINE CAKE RECIPE - LADY AND THE BLOG
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Servings 8Estimated Reading Time 5 mins
- How To Make Butter Pecan Praline Cake Preheat oven to 350°. Grease or spray a 9x13” baking dish with cooking spray. In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
- Add chopped pecans and stir everything to combine. Then, pour in the batter to your prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean. Set aside too cool.
- How To Make The Butter Pecan Glaze In a small saucepan over medium heat, melt butter. Add in your condensed milk and stir. Heat thoroughly, then add chopped pecans.
- Stir again to combine and remove from heat. Spoon sauce over individual slices of cake or spread over the entire cake. Cut and enjoy!
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