Cake, Pecan Praline Sheet

This cake is SO good!

Photo by Cathie S.
MMM MM GOOD!

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

Ingredients

  • CAKE:

  • 1

    box Betty Crocker butter pecan cake mix

  • 1

    (16-ounce) 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 pecans, chopped

  • BUTTER PECAN GLAZE:

  • 1

    (14-ounce) can sweetened condensed milk

  • 3

    tablespoons butter

  • 1/2

    cup pecans, chopped

Directions

CAKE: Preheat oven to 350°F. Grease or spray a 9×13-inch baking dish with cooking spray, or a sheet pan. 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: 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-inch pan and 50 minutes for a bundt pan.

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