Oh, you’re in for a real treat with Southern Pecan Praline Cake with Butter Sauce! Imagine sinking your fork into a moist, delicate cake infused with the rich, nutty flavor of pecans. Each bite is a heavenly blend of sweetness and crunch, thanks to the irresistible praline topping.

And as if that weren’t enough, the warm, velvety butter sauce drizzled over the spongy cake elevates every mouthful to pure decadence. It’s a dessert that’s sure to impress any crowd and leave everyone craving more!

Ingredients Needed for This Recipe

For the Cake:

1 box of butter cake mix
1 cup of chopped pecans
1 cup of vegetable oil

1 (8 oz.) container of sour cream
4 large eggs
1/2 cup of granulated sugar

2 teaspoons of vanilla extract

For the Butter Sauce:

1 cup of unsalted butter
1 cup of granulated sugar

1/2 cup of buttermilk
1/2 teaspoon of baking soda
2 teaspoons of vanilla extract

This recipe serves approximately 12 people.

Instructions for Making Southern Pecan Praline Cake with Butter Sauce

Prepare the Cake:

Preheat your oven to 350°F (175°C) and generously grease a bundt pan. Sprinkle the chopped pecans evenly at the bottom of the pan.
In a large mixing bowl, combine the cake mix, vegetable oil, sour cream, eggs, sugar, and vanilla extract. Beat on medium speed until well combined.

Pour the batter into the prepared bundt pan over the pecans. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving plate.

Make the Butter Sauce:

While the cake is baking, combine butter, sugar, buttermilk, and baking soda in a saucepan over medium heat. Bring to a boil, stirring frequently, and boil for one minute. Remove from heat and stir in vanilla extract.

Poke holes all over the warm cake with a skewer or fork. Slowly pour the warm butter sauce over the cake, allowing it to soak in. Serve the cake warm or at room temperature.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: The quality of your ingredients can significantly impact the flavor and texture of your cake. For the pecans, opt for fresh, unsalted ones that you can toast lightly to enhance their flavor. When it comes to the cake mix, a high-quality butter cake mix can make a difference in the cake’s moisture and taste. Using real butter and fresh sour cream will also add to the richness of the cake.

Preparation: Make sure all your ingredients, especially eggs and sour cream, are at room temperature before you start mixing. This ensures a smoother batter and a more evenly baked cake. Toasting the pecans before adding them to the batter or as a garnish can also add a deeper, nuttier flavor to your cake.

Mixing the Batter: When mixing your batter, start on a low speed to combine the ingredients and then increase to medium. Avoid over-mixing once the flour is added, as this can lead to a dense cake. The goal is to have a batter that is smooth and well-combined but not overworked.

Baking: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure the right baking temperature. Baking the cake at the correct temperature ensures it rises properly and comes out moist. If the cake is browning too quickly but isn’t set in the middle, cover it loosely with aluminum foil.

The Butter Sauce: Making the butter sauce requires a bit of timing. Start making the sauce about 10 minutes before the cake is done so it’s ready to pour over the hot cake. The warm sauce will seep into the cake better, enhancing its moistness and flavor. Ensure the baking soda is fully dissolved in the sauce to avoid any aftertaste.

Serving Suggestions

Presentation: Serve the cake on a beautiful cake stand for an elegant presentation. A dollop of whipped cream on the side or a sprinkle of toasted pecans can add texture and elevate the look of your dish.

Accompaniments: While the cake is rich and flavorful on its own, serving it with a scoop of vanilla ice cream can add a lovely contrast in temperatures and textures. For a lighter option, a side of fresh berries can add a tartness that balances the sweetness of the cake and sauce.

Beverage Pairings: A cup of coffee or tea can complement the nutty and buttery flavors of the cake, making for a perfect afternoon treat. For a special occasion, a glass of dessert wine or a bourbon neat can enhance the pecan and caramel notes of the cake.

Storage Tips

Cooling Down: Allow the cake to cool completely before storing it to prevent condensation that could make it soggy. If you’ve already poured the butter sauce over the cake, let it soak in and set before covering.

Refrigerating: This cake can be refrigerated for up to 5 days. Cover it with plastic wrap or store it in an airtight container to keep it from drying out. To serve, you can enjoy it cold or let it come to room temperature. For a warm slice, microwave it for a few seconds.

Freezing: The Southern Pecan Praline Cake freezes well, either whole or in slices. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight. Warm it up slightly in the microwave if you prefer it warm.

Frequently Asked Questions

Can I make this cake in advance? Yes, you can bake the cake a day or two in advance. Prepare the butter sauce just before serving to pour over the cake for the freshest taste.

What if I don’t have buttermilk for the sauce? You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 10 minutes until it slightly curdles.

Can I use a different type of nut? Yes, while pecans are traditional for this recipe, walnuts can be a good substitute. Keep in mind that the flavor profile will change slightly.

How do I know when the cake is done? A toothpick or a cake tester inserted into the center of the cake should come out clean, or with a few moist crumbs attached, but no wet batter.

My cake stuck to the pan, what can I do? To prevent sticking, make sure to grease your bundt pan thoroughly. If the cake sticks, place the pan over low heat on the stove for a few minutes to help loosen the cake before inverting it onto a plate.

Can I make this recipe gluten-free? Yes, you can substitute the cake mix with a gluten-free variety. Ensure that the rest of your ingredients, including the baking powder, are gluten-free as well.

Southern Pecan Praline Cake with Butter Sauce

5 from 1 vote

The Southern Pecan Praline Cake with Butter Sauce is a decadent dessert that embodies the rich flavors of the South. This moist cake is infused with crunchy pecans and coated in a velvety butter sauce, offering a perfect balance of nuttiness and sweetness.

Ingredients

For the Cake:

1 box of butter cake mix
1 cup of chopped pecans
1 cup of vegetable oil
1 8 oz. container of sour cream

4 large eggs
1/2 cup of granulated sugar
2 teaspoons of vanilla extract

For the Butter Sauce:

1 cup of unsalted butter
1 cup of granulated sugar
1/2 cup of buttermilk

1/2 teaspoon of baking soda
2 teaspoons of vanilla extract

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C) and generously grease a bundt pan. Sprinkle the chopped pecans evenly at the bottom of the pan.

In a large mixing bowl, combine the cake mix, vegetable oil, sour cream, eggs, sugar, and vanilla extract. Beat on medium speed until well combined.
Pour the batter into the prepared bundt pan over the pecans. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving plate.

Make the Butter Sauce:

While the cake is baking, combine butter, sugar, buttermilk, and baking soda in a saucepan over medium heat. Bring to a boil, stirring frequently, and boil for one minute. Remove from heat and stir in vanilla extract.
Poke holes all over the warm cake with a skewer or fork. Slowly pour the warm butter sauce over the cake, allowing it to soak in. Serve the cake warm or at room temperature.