Southern Praline Pecan Cake

I was turned on to this recipe by a friend this past week and I must say this cake is dreadfully sinful! Sinfully delicious! I’ve personally eaten half of this cake and I just took it out of the oven 24 hours ago. Apparently this recipe has been floating around the internet for a few years but I never came across it, so I don’t mind sharing it because some of you may not have seen it and I can promise, everyone needs to try it. Easy, super delicious, what more can you ask for? You start with a boxed mix but don’t follow the directions and you add a tub of store-bought icing but it goes IN the batter instead of on the cake. Give it a shot! If you love pecans, this will surely please.

For the cake:

  • 1 box butter pecan cake mix
  • 1-15oz tub Coconut-Pecan Frosting
  • 4 eggs
  • 3/4 cup oil
  • 1/2 cup chopped pecans (I love pecans so I didn’t really measure at any point)

For the sauce;

  • 1-14oz can sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1/2 cup chopped pecans

Preheat the oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray. I personally use the ones with flour for baking, like Baker’s Joy or generic equivalent. In a medium bowl or the bowl of your stand mixer, if you have one, combine the boxed cake mix, eggs, oil and the tub of frosting and run the mixer to combine well. Fold in the pecans and then pour into your greased baking dish (I used a pyrex one). Bake about 40 minutes or until golden brown and when a toothpick comes out clean. The cake would be perfect to eat at this point but the sauce puts it over the top!

To make the sauce, melt the butter in a small saucepan. Add the condensed milk and stir while heating through. Add the remaining 1/2 cups of pecans and cook, stirring, for another minute or so, then remove from the heat. Now at this point you can cut the cake and spoon the sauce over it, or do as I did and just pour the sauce all over the top of the cake. I think this is best because the sauce soaks down into the cake, sort of like making a tres leche cake.

 

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Redneck Cobbler

This recipe is so simple, I almost feel bad for sharing it, but it was so delicious and so ridiculously simple, I thought why not share it with everyone. Cobblers are made all over the south. They are a great way to use up ripe fruit from the trees in your yard, or fruit sold out of pickup trucks and car trunks on the side of the road all over the south come summer. Everyone loves a cobbler and this is probably the easiest cobbler I’ve ever made that tasted like a homemade dessert. Sure, you can open a couple of cans of fruit pie filling and throw on a pre-made cobbler crust, but this recipe actually tastes homemade. Give it a shot and you’re sure to impress your family and friends!

  • 2 pounds of fresh fruit (your choice of fruits including peaches, pineapple, strawberries, blueberries, blackberries, etc) OR you can purchase a 2 pound bag of frozen fruit from the grocery store if making out of season
  • 1 cup dark brown sugar
  • 1 box Duncan Hines BUTTER recipe yellow cake mix
  • 2 sticks unsalted butter, melted
  • Sliced Almonds or Pecans (optional)

Preheat the oven to 350F. In a heavy bottom saucepan, cook the fruit and brown sugar until hot and bubbly. Pour fruit into a greased casserole dish (I use a deep dish Corningware French White lasagna casserole, about 3″-4″ deep so it won’t bubble out when baking). If you want to add nuts, sprinkle them liberally over the top of the fruit.

Open the butter cake mix and pour over the top of the fruit. Don’t mix up the mix, use the mix in its dry form straight from the box. Melt the butter in a glass measuring cup and pour over the top of the cake mix, covering as much of the surface with the butter as possible.

Bake for 30-40 minutes, until bubbly and golden brown.

If you really want a rich version of this recipe, use 3 sticks of butter instead of 2. It’s delicious, but will surely clog your arteries. We’d call the 3 stick version the Paula Dean Redneck Cobbler!