Praline Cake

a form cutting into a pecan cake topped with praline sauce.

5 from 19 votes

This praline cake features moist pecan cake, a buttery filling, and a decadent topping. This Southern cake is easy to make and always quick to disappear.

Course Cake

Cuisine American, Southern

Prep Time 15

Cook Time 23

Total Time 38

Servings Slices

Calories 442kcal

Author Krystle Smith

Ingredients

For the Cake

1 Box Pecan Cake Mix
¾ Cup Butter Melted
¼ Cup Tony Chachere's Honey Ham Praline Injectable Marinade
4 Whole Eggs
1 Cup Whole Milk

For the Filling:

½ Cup Tony Chachere's Honey Ham Praline Marinade

For the Topping

1 Can Sweetened Condensed Milk
2 Tablespoons Tony Chachere's Honey Ham Praline Injectable Marinade
¾ Cup Pecans Roughly Chopped

Instructions

For the Cake

Line a 9x13 inch pan with nonstick foil.
In a large bowl, combine all cake ingredients. Stir until just combined. Do not over mix.
Pour into a prepared pan. Bake for 23-28 minutes or until a toothpick inserted near the center comes out clean.

For the Filling:

Cool cake slightly for 3-5 minutes.
Using a wooden spoon, poke holes into the cake around 2 inches apart.
Pour or inject marinade into the holes.

For the Topping

In a medium microwave-safe bowl combine sweetened condensed milk and butter marinade. Heat for 2-3 minutes or until warmed through and slightly thickened.
Spoon over cake and garnish with pecans.

Nutrition