Praline Pound Cake Recipes

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PRALINE CAKE



Praline Cake image

This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.

Provided by Hillary Quinn

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 cup light brown sugar
1 tablespoon all-purpose flour
½ cup butter
1 egg
¾ cup chopped pecans
½ teaspoon vanilla extract

Steps:

  • Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
  • In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g

HEAVENLY PRALINE CAKE



Heavenly Praline Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings (5 cups candied pecans).

Number Of Ingredients 23

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

Steps:

  • 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.

Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

SWEET POTATO PRALINE CAKE



Sweet Potato Praline Cake image

Add sweet potatoes and pecans to Betty Crocker™ Super Moist™ yellow cake mix for a simple yet delicious dessert for any occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed cooked sweet potatoes
1 cup chopped pecans
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
1 cup coarsely chopped praline pecans

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, 3/4 cup milk, the oil, eggs and sweet potatoes with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chopped pecans. Pour batter into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in 1 tablespoon milk and the vanilla. Frost cake. Sprinkle with praline pecans.

Nutrition Facts : Calories 520, Carbohydrate 65 g, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg

RED VELVET PECAN PRALINE POUND CAKE



Red Velvet Pecan Praline Pound Cake image

Make and share this Red Velvet Pecan Praline Pound Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 2h4m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup warm water
1/2 cup granulated sugar
1/2 cup pecans, toasted and chopped
1/3 cup untoasted pecans, finely chopped
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
6 large eggs
1 ounce red food coloring
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup dark cocoa
1/2 teaspoon baking powder
1 cup buttermilk
1/2 cup miniature chocolate chip

Steps:

  • To make Pecan Praline Powder:
  • Prepare a jelly roll pan by lining with foil and buttering the bottom.
  • Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
  • Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
  • To Make Pound Cake: Preheat oven to 300 degree F.
  • Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
  • Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
  • Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
  • Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
  • Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation.

WHITE LILY PRALINE POUND CAKE



White Lily Praline Pound Cake image

A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 7

1 1/2 cups pecans (TOASTED and chopped ~ DIVIDED)
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups packed brown sugar
6 eggs, room temperature
3 1/4 cups all-purpose flour (White Lily preferred)
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees .
  • Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
  • Cream butter and cream cheese.
  • Add brown sugar and beat until light and fluffy (about 5 minutes).
  • Add eggs one at a time, mixing well after each addition.
  • Fold in flour just until combined. Do not overmix.
  • Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
  • Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.

Nutrition Facts : Calories 549.3, Fat 31.5, SaturatedFat 14.9, Cholesterol 131.1, Sodium 236.3, Carbohydrate 62, Fiber 1.7, Sugar 41.1, Protein 7

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE



Jim's Apple Raisin Pound Cake with Praline Glaze image

This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!

Provided by JimJimmy

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h50m

Yield 20

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
3 cups apples - peeled, cored and shredded
1 cup chopped pecans
1 cup raisins
½ cup white sugar
½ cup light brown sugar
½ cup half-and-half cream
¼ teaspoon salt
½ cup butter, softened
1 cup chopped pecans
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  • In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  • For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g

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