SOUTHERN PECAN PRALINE SHEET CAKE
Ingredients:
Cake
- 1 box Betty Crocker butter pecan cake mix
- 16 oz. can Betty Crocker Coconut Pecan Frosting
- 4 large eggs
- 3/4 Cup canola or coconut oil
- 1 Cup half-and-half for increased flavor instead of water
- 1/2 Cup chopped pecans
Butter Pecan Glaze
- 14 oz. can sweetened condensed milk
- 3 Tbs butter
- 1/2 Cup chopped pecans
Directions:
Cake:
- Preheat oven to 350°.
- Grease or spray a 9×13 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 to combine.
- Pour batter into prepared baking dish.
- Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
- In a small saucepan over medium heat, melt butter.
- Add 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 (much easier).
Notes:
- The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
- The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan