Easy Southern Praline Pecan Cake With Butter Sauce Recipe

Well, This Cake Has Some Stories…

I can’t count the times I’ve made this Easy Southern Praline Pecan Cake With Butter Sauce for gatherings, family dinners or, yep, just because Tuesday needed a boost. The first time I baked it, my uncle wandered in and, before even tasting it, asked, “Does it have that melt-in-your-mouth stuff on top?”—which, of course, is the butter sauce. If you ask me, this cake is shamelessly rich—so much so it’ll have you licking the plate before you realize you’ve done it. Also, confession: I once dropped half the pecans on the kitchen floor (my old hound, Jasper, had a field day). Still turned out delicious, though.

Why I Love Making This—And Why You Will Too

I make this when I need something easy but impressive (or when I want a legit excuse to eat dessert before dinner). My family goes wild for it because it’s basically the “fancy” cake that takes no time at all (seriously, I mix everything in one bowl – less washing up). Also, if your sweet tooth needs taming, this is not your cake. Oh, and here’s a tip—I once ran out of brown sugar and used white; wasn’t quite the same, but folks still asked for seconds (maybe out of politeness, but hey!).

The Good Stuff: Ingredients

• 1 box butter pecan cake mix (Duncan Hines is my go-to, but honestly, whatever’s on sale)
• 1 tub coconut pecan frosting (I’ve used Great Value; no one cared)
• 4 large eggs
• 3/4 cup vegetable oil (sometimes I swap for melted butter if I’m feeling extra)
• 1 cup water (milk also works—makes it a bit creamier)
• 1 cup chopped pecans (or walnuts, if that’s all I have—still good)
• Butter Sauce:
• 1/2 cup unsalted butter
• 1 cup sugar (I’ve replaced half with brown sugar for a deeper flavor, but not always on purpose)
• 2 tbsp water
• 1 tsp vanilla extract (original, imitation, or, in a pinch, a splash of bourbon… trust me)

How I Do It (Take What Works)

1. Preheat your oven to about 350°F (that’s 180°C, more or less – I eyeball it when my oven dial won’t cooperate).
2. Grab a 9×13-inch pan; spray it or rub it with butter, unless you like chiseling out cake (been there).
3. In a huge mixing bowl, dump in the cake mix, coconut pecan frosting, eggs, oil, water, and pecans. Mix until combined—lumpy bits are fine.
4. Pour that glorious mess into the pan and smooth the top—sort of. It doesn’t need to be perfect. Pop it in the oven for about 35-40 minutes. Just wait till it starts to smell like you live in a bakery.
5. While the cake bakes, make your butter sauce: Melt the butter in a small saucepan (or microwave, but watch out—it bubbles up). Stir in sugar and water, bring it just to a bubble, then remove from heat. Add vanilla, give it a whisk. This is where I usually sneak a spoonful; don’t tell my kids.
6. Once your cake passes the toothpick test (poke the center, it should come out cleanish), take it out and let it cool for just a bit—warm but not hot is perfect.
7. Pour that dreamy butter sauce all over. Let it soak in; resist poking the cake too much, or it might look a bit patchy (which honestly just adds character).

Things I’ve Messed Up—Notes from the Trenches

• If you overbake, it gets dry; but the sauce kind of saves it anyway, so I wouldn’t stress.
• Sometimes I sprinkle extra pecans on top after baking—mainly so it looks “planned.”
• I’ve tried using just brown sugar in the sauce, came out almost caramel-like. Not bad, just a bit too sweet for my taste.

Yeah, I’ve Experimented—Variations

• Chopped walnuts instead of pecans? Works! My cousin swears by adding a splash of bourbon to the sauce, which I tried… well, it was a bit much, but you might like it.
• I once tried a “healthier” version with applesauce for oil… let’s just say, don’t bother. Cake came out gummy, but my dog didn’t mind (Jasper approves anything sweet, apparently).
• If nuts are an issue, skip ’em—or just sprinkle on one side for picky eaters.

The Stuff You Probably Have – Equipment

• 9×13-inch baking pan (Glass or metal, either’s fine; if you only have an 8×8 tin, just split the batter and adjust the baking time, or embrace a thicker cake)
• Mixing bowl (I’ve used a stock pot when everything else was dirty, so use what you have—no one’s judging)
• Whisk or sturdy spoon; electric mixer works too, but I’m usually too lazy to clean it
• Small saucepan for the sauce—or a microwave-safe bowl, if you’re feeling rebellious

How To Store (Sort of a Joke at My House…)

In theory, you can cover this cake and keep it at room temp for 2 days, or in the fridge for up to 5 days—it actually tastes better on day two, but honestly, it’s usually gone by breakfast next day (I once had to hide a slice in the veggie drawer). If you need freezing tips, I found a good guide here, though I almost never make it that far.

Serving It Up, My Way

Big slices, served warm, with a scoop of vanilla ice cream melting all over the top—you just can’t go wrong. My aunt used to pour cold milk over hers, which is… a choice. And sometimes, late at night, I sneak a sliver with a cup of hot coffee. If you want to dress it up for company, sprinkle extra pecans and a bit of flaky sea salt—fancy!

Lessons Learned – My (Sort-Of) Pro Tips

• Don’t rush the cooling before pouring the sauce; I got impatient once and, well, the sauce just ran right off to the edges—tasted fine, looked a bit tragic.
• If it comes out underbaked, don’t panic. Slice and toast the pieces for a snack, or just call it “bread pudding.” Works for me.
• Actually, I find it works better if you mix the frosting in last—keeps it a bit more swirly, but that might just be me being stubborn.

Friendly FAQ—Because People Really Ask Me!

Can I make this cake ahead?

Oh sure, just wrap it up tight after cooling. But keep the sauce for right before serving if you want that wow factor.

Does the cake really need the coconut pecan frosting inside?

Honestly, that’s the secret—I’ve tried skipping it, but it comes out drier (not terrible, just not the showstopper my crew expects). If you’re allergic to coconut, check out this pecan torte instead.

What if I don’t have butter pecan cake mix?

Yellow cake mix plus a dash of maple extract and extra pecans is a close-enough swap. Don’t overthink it.

My sauce is grainy. What gives?

Don’t sweat it—sometimes sugar crystals up if you don’t stir enough. Still tasty, and honestly, most folks won’t notice.

Is this really Southern?

I mean, my grandma from Mississippi made versions of it, but you’ll find similar cakes all across the South. Probably half the Methodist potlucks from Texas to Alabama.

By the way, if you’re curious about Southern cakes in general, I tend to ‘fall down the rabbit hole’ with lists like this every time I start planning desserts.

★★★★★ 4.80 from 120 ratings

Easy Southern Praline Pecan Cake With Butter Sauce

yield: 12 servings

prep: 15 mins

cook: 40 mins

total: 55 mins

A moist, buttery cake loaded with crunchy pecans and rich praline flavor, finished with a warm butter sauce. This easy southern dessert is perfect for potlucks, holidays, or any sweet craving.

🖨️ Print Pin Recipe

Ingredients

• 1 box butter pecan cake mix (15.25 oz)
• 1 cup sour cream
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter (for butter sauce)
• 1/2 cup granulated sugar (for butter sauce)
• 1/4 cup evaporated milk (for butter sauce)

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. 2
   In a large bowl, combine butter pecan cake mix, sour cream, eggs, vegetable oil, and water. Mix until batter is smooth.
3. 3
   Stir in chopped pecans and brown sugar until evenly distributed.
4. 4
   Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
5. 5
   While the cake bakes, prepare the butter sauce: In a saucepan, melt butter over medium heat. Add granulated sugar and evaporated milk, stirring constantly until the mixture comes to a gentle boil and the sugar is dissolved.
6. 6
   Remove cake from oven. While still warm, poke holes over the cake and pour the warm butter sauce evenly over the top. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 400cal

Protein: 5 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 47 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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