Christmas Pecan Praline Cake
“If you grew up on pecan pie and Sunday cakes, this one’s gonna feel like coming home.”
There’s something deeply comforting about a holiday cake that looks like it came straight out of Grandma’s kitchen — thick praline glaze dripping down the sides, toasted pecans tucked into every layer, and that buttery aroma that fills the whole house.
This Christmas Pecan Praline Cake is the kind of dessert your family will ask for every December. It’s soft, rich, and nutty… with a caramel-like praline glaze that settles into every nook of the cake. A true Southern-style showstopper, yet beautifully simple thanks to a clever shortcut: a butter pecan cake mix that tastes homemade once it’s transformed with frosting and chopped pecans.
Bring this to a Christmas party, and it’ll be the first thing gone. Slice it at home, and you’ll have people wandering into the kitchen asking, “What smells so good?”
🥘 Ingredient Overview
⭐ Butter Pecan Cake Mix
The perfect base — rich, buttery, and packed with pecan flavor.
⭐ Coconut Pecan Frosting
A secret ingredient that gives the cake extra moisture and depth.
⭐ Eggs, Oil & Milk
Classic cake ingredients that make the batter rich and velvety.
⭐ Chopped Pecans
Folded right into the cake for crunchy texture.
⭐ Praline Glaze
Made with brown sugar, butter, and cream — glossy, sweet, and absolutely irresistible.
⭐ Pecan Halves
For decorating the top and giving the cake its Christmas charm.
👩🍳 Step-by-Step Instructions
⭐ Step 1 — Prepare the Cake Batter
In a mixing bowl, combine:
-
Butter pecan cake mix
-
Coconut pecan frosting
-
Eggs
-
Oil
-
Milk
Blend until smooth.
Stir in 1 cup chopped pecans.
⭐ Step 2 — Bake the Cake
Pour batter into two 9-inch or three 8-inch greased cake pans.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean.
Let the cakes cool fully before glazing.
⭐ Step 3 — Make the Praline Glaze
In a saucepan over medium heat:
-
Melt butter
-
Add brown sugar and heavy cream
Bring to a low boil and cook 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Let cool slightly until thick but still pourable.
⭐ Step 4 — Assemble the Cake
Place the first cake layer on a stand.
Spread a thin layer of glaze or frosting.
Repeat with the remaining layers.
Pour warm praline glaze over the top of the cake, letting it drip beautifully down the sides.
Arrange pecan halves around the top for a festive finish.
⭐ Step 5 — Chill & Serve
Let the cake sit for 20–30 minutes so the glaze can set.
Slice and enjoy this sweet, buttery masterpiece.
❓ 20 Frequently Asked Questions
1. Can I use a different cake mix flavor?
Butter pecan is best, but yellow cake or spice cake works too.
2. Can I leave out the coconut pecan frosting?
It adds a lot of richness — but you can replace it with ½ cup sour cream.
3. Can I make this as a sheet cake?
Yes — use a 9×13 pan and adjust glaze to taste.
4. Does the cake need to be refrigerated?
Not required, but it stays fresh longer if chilled.
5. Can I freeze the cake layers?
Yes — freeze before glazing for up to 2 months.
6. Can I toast the pecans first?
Yes — toasting enhances flavor.
7. Can I make the glaze thicker?
Boil for an extra 30–60 seconds.
8. Can I use half-and-half instead of heavy cream?
Yes, but glaze will be slightly thinner.
9. Why did my glaze turn grainy?
It was cooked too long or stirred too little.
10. Can I add bourbon to the glaze?
Absolutely — 1–2 teaspoons is delicious.
11. Can I use margarine instead of butter?
Not recommended for praline texture.
12. Can I add cinnamon to the batter?
Yes — ½ teaspoon is wonderful.
13. Can I use silicone pans?
Yes, but increase bake time slightly.
14. Can I bake this as cupcakes?
Yes — bake 15–18 minutes.
15. Can I add chocolate chips?
You can, but it becomes a different flavor profile.
16. Is this very sweet?
Yes — praline desserts are rich and sweet.
17. Can I cut the sweetness?
Reduce glaze by ¼ cup sugar.
18. Can I lighten the cake?
Use applesauce for half the oil.
19. Should cake cool before glazing?
Yes — or the glaze slides off.
20. Can I double the glaze?
Many people do. It’s Christmas, after all.
💡 20 Helpful Tips
1. Use room-temperature ingredients for smoother batter.
2. Toast pecans for deeper flavor.
3. Don’t overmix the batter — keep it fluffy.
4. Line pans with parchment for easier removal.
5. Let cake cool completely before stacking.
6. Pour glaze while warm — not hot.
7. Add a pinch of salt to the glaze to balance sweetness.
8. Freeze layers before assembling for cleaner edges.
9. Use a serrated knife to level cake layers.
10. Add extra pecans between layers for crunch.
11. For a thicker glaze, boil longer.
12. For a thinner glaze, add more cream.
13. Use a drip bottle for precise glaze drips.
14. Keep cake chilled until serving to prevent sliding.
15. Add a little maple syrup to glaze for warmth.
16. Dust pecans with powdered sugar for a snowy look.
17. Serve with whipped cream or vanilla ice cream.
18. Use dark brown sugar for a deeper caramel flavor.
19. Let glaze cool slightly for cleaner layering.
20. Add a splash of vanilla to both cake and glaze.
🧊 10 Storage Tips
-
Store cake covered at room temperature for 2 days.
-
Refrigerate for up to 5 days.
-
Freeze unglazed cake layers 1–2 months.
-
Freeze baked cake slices individually for easy serving.
-
Keep glaze separate when freezing.
-
Wrap cake tightly to prevent drying.
-
Use airtight containers to protect from fridge odors.
-
Refresh glaze before serving leftover slices.
-
Let refrigerated cake warm slightly before slicing.
-
Store pecan decorations separately if making ahead.
🔐 20 Recipe Secrets
-
Adding frosting to the batter makes it taste 100% homemade.
-
Toast pecans in butter for a flavor explosion.
-
Use buttermilk instead of milk for richness.
-
Add a tablespoon of bourbon for holiday warmth.
-
Mix ½ tsp cinnamon into the batter.
-
Add a pinch of nutmeg for a true Christmas flavor.
-
Use salted butter in the glaze for balance.
-
Spread a thin glaze between each layer — huge flavor impact.
-
Drizzle glaze twice: once warm, once semi-set.
-
Chill the cake before the final pour for perfect drips.
-
Add chopped pecans into the glaze itself.
-
Use vanilla bean paste for luxury flavor.
-
Bake layers evenly by rotating pans halfway through.
-
Tap pans on counter to remove air bubbles.
-
Use cake strips for flat, even layers.
-
Don’t overboil glaze — it becomes grainy.
-
Keep glaze warm over a double boiler for slow assembly.
-
Use golden brown sugar for lighter praline flavor.
-
Make a caramel pecan filling by reducing glaze further.
-
Decorate with whole pecans coated in glaze for shine.