Moist Southern Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!

Ingredients :

  • 1 Cup.Of vegetable oil
  • ½ Cup.Of butter, melted
  • 1 Cup.Of granulated sugar
  • 2 Cups.Of brown sugar
  • 5 large eggs; at room temperature.
  • 3 Cups.Of all-purpose flour.
  • 1 Tsp.Of baking powder.
  • ½ Tsp.Of salt.
  • 1 Cup.Of milk.
  • 1 Cup.Of chopped pecans.
  • 1 Cup.Of toffee bits.


  • ½ Cup.Of butter.
  • 1 Cup.Of brown sugar.
  • ¼ Cup.Of heavy cream.
  • ½ Tsp.Of vanilla extract.
  • ½ Cup.Of chopped pecans.

Instructions :

1st Step:

To start the preparation, you need to set the oven’s temp to 325 degrees Fahrenheit.

2nd Step:

In a large bowl, combine the sugar, brown sugar, melted butter, and oil by whisking the ingredients together. After adding the eggs, stir everything up well.

3rd Step:

In a separate dish, combine the dry ingredients of baking powder, salt, and flour. To a large mixing basin, add the dry ingredients and the milk, and whisk until a smooth batter develops and no dry flour remains (some lumps are ok).

4th Step:

Combine the pecans with the toffee pieces by folding them in. Pour the batter into a generously buttered bundt pan. Cook for 1 hour and 15 minutes at 350 degrees.

5th Step:

Give it approximately half an hour to cool down. While everything is going on, prepare the praline caramel sauce. Over medium-high heat, combine the butter and the brown sugar and let it melt together.

6th Step:

Mix the cream into the sauce. While stirring constantly, bring the mixture up to a boil. When it has reached a boil, let it alone for a full minute without disturbing it while it is bubbling.

7th Step:

Turn off the heat and add the vanilla extract and the pecans, stirring constantly. Flip the heated cake over onto a platter, and then drizzle the caramel topping over the top.


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