Looking for an easy cake that will please a crowd? Look no further than this amazing Praline Pecan Cake, packed with caramelized pecans and topped with generous layer of homemade brown sugar frosting. Your guests will think you spent hours in the kitchen making this decadent sheet cake, but only you’ll know how easy it is. Betty Crocker yellow cake mix and pecans that are caramelized in the microwave (really!) help make prep a total snap. Here’s how to make it!
Start by gathering your cake ingredients: Yellow cake mix, sour cream, vegetable oil, eggs, chopped pecans, brown sugar and butter (exact measurements can be found in the recipe below.).
In a microwavable bowl, combine the butter, brown sugar and pecans. Microwave on High for one minute to semi-caramelize the pecans.
Beat the remaining cake ingredients together with an electric mixer on low for one minute, on medium for two minutes, and then stir in the pecans. Pour the batter into a greased 13x9-inch pan.
Bake the cake at 350°F for 30 to 36 minutes and let it cool on a wire cooling rack. Once the cake has cooled, it’s time to prepare the frosting! You’ll need: butter, brown sugar, heavy whipping cream, powdered sugar, vanilla and more chopped pecans.
In a large saucepan, heat the butter, brown sugar and whipping cream until boiling. Boil the mixture for a minute and then remove it from the heat. Stir in the powdered sugar and vanilla until smooth, followed by the pecans. Cool the frosting for about 10 to 20 minutes. After sitting, the frosting will start to thicken a bit, which means it’s ready to spread on the cake!
Allow the frosting to cool on the cake completely before serving—the frosting will set as it cools. Then slice and enjoy. I liked this cake with no extra frills, but if you wanted to make it even more decadent, add more toffee flavor and crunch by sprinkling the frosted cake with toffee bits and additional chopped pecans while the frosting is still warm. No matter how you serve it, this dessert will be a guaranteed hit!