Pecan Praline Cake
This indulgent Pecan Praline Cake is a Southern favorite featuring moist yellow cake layers, a creamy pecan-studded filling, and a warm, buttery praline topping that drips beautifully over the sides. It's a celebration-worthy dessert that’s as delicious as it is impressive!
Ingredients
For the Cake Layers:
- 3 layers of yellow cake 9-inch pans, baked and cooled
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup chopped pecans
For the Praline Topping:
- 1½ cups evaporated milk
- 2 cups granulated sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups pecan pieces
Instructions
- Bake three 9-inch yellow cake layers and allow to cool completely.
- In a mixing bowl, beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar, then vanilla and chopped pecans. Chill until ready to use.
- For the praline topping, combine evaporated milk, sugar, and butter in a saucepan. Stir over medium heat until sugar is dissolved.
- Bring to a boil and simmer for 5 minutes, stirring frequently. Remove from heat and add vanilla and pecan pieces.
- To assemble, place one cake layer on a serving plate. Spread half of the cream cheese filling on top.
- Add the second layer and repeat with remaining filling.
- Place the third layer on top and pour warm praline topping over the cake, allowing it to drip down the sides.
- Let the cake rest for 30 minutes or chill before serving.
Notes
- Toast pecans before adding for extra flavor.
- You can use a boxed yellow cake mix for convenience.
- Praline topping thickens as it cools—pour while warm.
- Store in the fridge for up to 4 days; bring to room temp before serving.