Coconut Butter Pecan Praline Sheet Cake

Coconut Butter Pecan Praline Sheet Cake

Serves: 12 people
Cooking Time: 1 hour 20 minutes
Coconut Butter Pecan Praline Sheet Cake
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Ingredients

  • 1 box Betty Crocker Butter Pecan Cake Mix
  • 1 (16-ounce) can Betty Crocker Coconut Pecan Frosting
  • 4 large eggs
  • 3/4 cup canola or coconut oil
  • 1 cup half-and-half
  • 1 cup chopped pecans, divided
  • 3 tablespoons butter
  • 1 (14-ounce) can sweetened condensed milk

Instructions

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Enjoy this mouthwatering and easy-to-make Southern dessert: a rich and moist coconut butter pecan cake finished off with sweet buttermilk pecan glaze. With summer approaching, it's the perfect treat to bring to a barbecue or a party, or even to eat with your morning coffee.
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with cooking spray.
  2. In a mixing bowl, combine the cake mix, frosting, eggs, oil, and half-and-half; mix well.
  3. Add 1/2 cup chopped pecans to the mixture; stir to combine.
  4. Pour the batter into the greased baking dish.
  5. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. To make the butter pecan glaze, melt the butter in a small saucepan over medium heat. Add condensed milk; stir. Heat thoroughly, then add remaining 1/2 cup of chopped pecans. Stir again to combine and then remove from heat.
  7. Spoon sauce over individual slices of cake or spread over the entire cake (recommended) and enjoy!