No one is going to resist this cake after you make Southern Praline Cake. I found this recipe on the internet about 15 years ago. I have been making it ever since. It even won me tickets for my family to go to Sea World in Orlando 7 years ago. I made three of these pumpkins in different cake flavors and set it up like a pumpkin patch. The judges loved this particular cake. Though I did have to admit the blackberry wine and the pumpkin butter scotch cakes also got high marks. They were all from cake mixes.
This is a rich cake and makes up nicely in a 12 cup bundt pan. It smells wonderful when it is baking. My neighbor could smell it tonight because our windows where open and he is looking forward to his share.
I know some of you have been wondering how I get my cakes out of my cake pans so I have taken time to take a few pictures on my technique. That will follow the recipe. It is really easy so don’t be afraid to ask for a great designer cake pan for Christmas.
Southern Praline Cake
- 1 package Butter Pecan Cake Mix
- 1 (16 oz) container Coconut Pecan Frosting
- 4 eggs
- ¾ cup vegetable oil
- 1 cup water
- ½ cup chopped pecans
Preheat oven 350 degrees F. Prepare baking pan or bundt pan with non stick cooking spray. Make sure to use a pastry brush to smooth out the spray and make sure it has covered all the nooks and crannies in the pan.
In a large mixing bowl combine all ingredients except nuts and beat with electric mixer until combined and fluffy. Stir in nuts. Pour into baking pan and tap the pan on the counter a few times to make the air bubbles come to the top. This is rather thick batter and you have to give it a little help in settling down with the taps. Bake for 50 minutes or until a tooth pick comes out clean, The pumpkin pan takes longer about 62 minutes, if you are using a 3 D pan like the pumpkin pan.
The cake will settle a little after it comes out of the oven and you will notice that it has pulled away from the sides. It take about 10 minutes for this to happen.Then it will be ready to flip out of the pan. Take a cookie/cake rack that fits over the pan and lay it on top.
Grab the side with pot holders because you pan is still very hot. Make sure you have a good hold on both the rack and pan. Now flip over and set the rack down on the counter with the cake still in the pan.
Take a spatula and lift up the edge of the pan just enough that you can grab it with a pot holder. Just lift the pan the same way in the picture. I can sometimes lift it straight up if it is a smaller less complicated pan, but normally I just lift like a hinged lid. Now you just let the cakes cool so you can put the cake together and frost.