A Southern Showstopper with Layers of Moist Cake, Creamy Filling & Buttery Praline Topping!
✨ Why You’ll Love It
This Pecan Praline Cake is a decadent Southern classic featuring:
✅ Three layers of tender yellow cake
✅ Creamy pecan-studded cream cheese filling
✅ Warm, buttery praline glaze that drips beautifully
✅ Perfect for holidays, birthdays, or special occasions
📝 Ingredients
For the Cake:
- 3 layers yellow cake (9-inch), baked & cooled (use your favorite recipe or box mix)
Praline Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- ¼ cup finely chopped pecans
Praline Topping:
- 1½ cups evaporated milk
- 2 cups granulated sugar
- ½ cup (1 stick) unsalted butter
- 1 tsp vanilla extract
- 1½ cups pecan pieces (toasted for extra flavor)
- Optional: Extra evaporated milk to thin
👩🍳 Step-by-Step Instructions
1. Make the Cream Cheese Filling
- Beat cream cheese & butter until smooth (~2 mins).
- Gradually add powdered sugar, then vanilla. Fold in pecans.
- Chill 30 mins to firm up (easier to spread).
2. Prepare the Praline Topping
- In a heavy saucepan, combine evaporated milk, sugar, and butter.
- Bring to a boil over medium heat, stirring constantly until sugar dissolves.
- Reduce heat and simmer 15 mins WITHOUT STIRRING (forms perfect texture).
- Stir occasionally for another 10 mins until golden and slightly thickened.
- Remove from heat, stir in vanilla & pecans. Thin with extra milk if too thick.
3. Assemble the Cake
- Place first cake layer on a plate or stand. Spread ½ of cream cheese filling.
- Repeat with second layer and remaining filling. Top with third layer.
- Chill 30 mins to set.
- Frost sides lightly with any remaining filling (optional).
- Pour warm praline topping over the cake, letting it drip down the sides.
🌟 Pro Tips for Success
🎂 Cake Secrets:
- Level cake layers for even stacking.
- Brush layers with simple syrup (1:1 sugar:water) for extra moisture.
🥜 Praline Perfection:
- Toast pecans first for deeper flavor.
- Topping thickens as it cools—pour while warm but not hot.
⏳ Make-Ahead Tips:
- Cake layers can be baked 1 day ahead (wrap tightly).
- Filling keeps for 3 days refrigerated.
- Praline topping reheats well (add splash of milk if needed).
❓ Frequently Asked Questions
1. Can I use a different nut?
Yes! Try walnuts or almonds, but pecans are classic.
2. Why is my praline topping grainy?
- Stirred too early—wait the full 15 mins before stirring.
- Undissolved sugar—stir well at the beginning.
3. How do I store leftovers?
- Room temp: Up to 2 days (covered).
- Fridge: Up to 5 days (bring to room temp before serving).
4. Can I make this gluten-free?
Use GF yellow cake mix or your favorite GF recipe.
5. What if my filling is too runny?
- Chill longer (up to 1 hour).
- Add ¼ cup more powdered sugar.
🍯 Final Thoughts
This Pecan Praline Cake is a true Southern gem—rich, buttery, and unforgettable. Perfect for Thanksgiving, Christmas, or any celebration!
“One bite and you’ll be hooked!” 🤎
Tag us in your cake photos! 📸 #PecanPralinePerfection
