The Southern Butter Pecan Pound Cake with Praline Glaze is my go-to for a taste of the South. Made with a buttery pecan cake mix and coconut pecan frosting, its moist texture and sweet praline glaze are hard to resist.
If you’ve ever enjoyed a classic Hummingbird Cake, you’ll understand why I hold this recipe close to my heart. Every bite takes me on a delightful Southern journey.
Ingredients List For Southern Butter Pecan Pound Cake with Praline Glaze:
For the Cake:
- 15.25 ounce Betty Crocker Butter Pecan Cake Mix
- 15.5 ounce Coconut Pecan Frosting
- 4 Eggs, lightly beaten
- 2 cups of Applesauce (or ½ vegetable oil)
- ½ cup of Chopped Pecans
For the Praline Glaze:
- 14 ounce Sweetened Condensed Milk
- 3 tablespoons Butter
- ½ cup of Chopped Pecans
How to Make Southern Butter Pecan Pound Cake with Praline Glaze:
Butter Pecan Pound Cake:
- Preheat oven to 350°F.
- Combine Ingredients: Add all of the cake ingredients, except the pecans, to a mixing bowl and combine with an electric hand mixer. Next, add the pecans and stir or mix in.
- Prepare the Pan: Spray a bundt cake pan with a non-stick baking spray and evenly pour the batter in around the pan.
- Bake: Place the pan into the oven and bake for 50 minutes, or until a toothpick inserted comes out clean. (Note: Baking time might vary based on ovens).
- Cooling: Allow the cake to cool in the pan for 10 minutes before turning it out onto a cake plate. Let the cake cool completely.
Pecan Praline Glaze:
- Melt Butter: In a saucepan over medium-low heat, melt the butter. Then add the sweetened condensed milk and stir or whisk until combined.
- Add Pecans: Slowly heat the mixture just until you see it about to bubble, then remove from the heat. Add the chopped pecans and stir to combine.
- Glazing: Allow the glaze to cool for about 5 minutes, then spoon it over the cake. You can adjust the amount of glaze based on your preference.
Notes:
- The cake can be stored covered in the refrigerator for up to a week.
- The applesauce in the recipe takes the place of using oil in the cake batter, ensuring the cake remains moist. If you don’t have applesauce, you can use a half cup of vegetable oil instead.
FAQs and Common Issues About Butter Pecan Pound Cake:
Yes, you can use another brand’s butter pecan cake mix. However, the taste and texture might vary slightly based on the brand.
If you can’t find Coconut Pecan Frosting, you can use a caramel or butterscotch frosting as a substitute. Alternatively, you can make homemade coconut pecan frosting.
The applesauce in the recipe helps keep the cake moist. Ensure you measure it correctly. If you’re using oil instead, use the specified amount to prevent sogginess.
Don’t overmix the batter. Mix just until the ingredients are combined to ensure a light and fluffy texture.
If the glaze is too runny, you can cook it for a few more minutes on low heat. If it’s too thick, add a splash of milk or cream to thin it out.
Other Delicious Recipes You May Also Enjoy!!
- Hummingbird Cake With Cream Cheese Frosting Recipe
- Caramel Drizzled Cinnamon Apple Pie Quesadillas
- Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream
- Pumpkin Bundt Cake: Way Easier Than A Layer Cake!
- Miniature Pumpkin Cake Towers with Yummy Caramel
- Salted Caramel Cheesecake
Have you liked our Southern Butter Pecan Pound Cake with Praline Glaze recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!
