As I've told you before, my brother-in-law is a chef in New Orleans. Which works out great for me because I love that city and I love that cuisine. He came home to visit the family for Thanksgiving. The Saturday after Turkey Day, the Oklahoma Sooners played the Louisiana State Tigers. Obviously our tailgate was Cajun-themed and we put the chef in charge of gumbo. Legit Louisiana gumbo with andouille sausage and leftover smoked turkey parts. My contribution to the day was dessert. Finding a dessert that would stand up to to the quality of the gumbo was no easy task. I've been told that King Cake outside of Mardi Gras is bad luck and a big no-no. I settled on this Southern Pecan Praline Cake because not only was it simple to make, but the sugary praline layer is reminiscent of that delicious Pecan Praline Candy. Bonus, it tasted great even though I made it the day before. It was such a hit at the tailgate, I had several requests for the recipe. As usual, tailgate is so hectic I never even ate a piece of cake, nor did I get any pictures of it. Then I had the brilliant idea to re-create the same menu for our family Christmas meal. Afterall we still had a freezer full of andouille sausage and my side of the family will never turn down a good 'ol Southern meal. We enjoyed Gumbo with Potato Salad (the authentic way) but we also served rice to appease Little Devil. My brother brought a big batch of Jalapeno Cornbread, and I shared some spicy saltine crackers and homemade bread & butter pickles gifted to me by a coworker. The highlight of the meal was truly this cake. As anticipated, it brought down the house. An easy crowd pleaser for sure, and the tastiest finish to any home cooked meal.
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| This is the best finale to any Southern meal. |
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| The ingredient line up. |
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| Bake the cake according to the box mix directions. While it is baking prepare the praline mixture by boiling together butter, brown sugar and pecans. |
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| Using the handle of a wooden spoon, poke holes evenly over the warm cake. Spread the praline mixture over the cake, allowing it to seep into the holes. Spread the remaining mixture evenly over the entire cake. |
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| Whip together the softened cream cheese, heavy whipping cream and vanilla extract until very fluffy. Spread over the praline layer carefully frosting the entire cake. |
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| Drizzle caramel sauce over the frosting. |
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| Top with remaining toasted pecans. Cover and refrigerate at least two hours to allow the flavors to meld. |
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| This is the yummiest cake. The tangy cream cheese frosting is the perfect counterbalance to the sweet praline layer. |
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| Enjoy at the end of any Southern meal, especially if you have a brother-in-law that can make gumbo! |
SOUTHERN PECAN PRALINE POKE CAKE
1 box yellow cake mix + the ingredients called for to make the cake (eggs, oil, water)
2 cups chopped pecans, toasted and divided
1 cup packed brown sugar
1 stick unsalted butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup prepared caramel sauce (I used a good quality ice cream topping sauce)
Preheat the oven to 350 degrees F. Prepare the cake mix according to the box directions. Pour batter into a greased 9x13-inch baking pan. Bake the cake for approximately 30-35 minutes or until a cake tester inserted in to the center of the cake comes out clean.
While the cake is baking prepare the praline filling. In a skillet over medium heat, melt the stick of butter and add the brown sugar and 1.5 cups of the toasted pecans. Bring to a boil then reduce heat until you have a thick, sticky mixture.
Using the handle of a wooden spoon, poke holes evenly allover the warm, baked cake. Pour the brown sugar mixture over the cake, carefully allowing it to seep into the poke holes, and then spread evenly across the surface of the cake. Set aside.
In a mixing bowl of a stand mixer, beat the softened cream cheese, powdered sugar, heavy whipping cream and vanilla extract until smooth and very fluffy.
Spread the cream cheese frosting evenly over the cooled praline layer on the cake.
Drizzle caramel sauce over the top of the frosting and garnish with the remaining 1/2 cup of chopped toasted pecans. Refrigerate for at least two hours before serving to let the flavors meld.
1 box yellow cake mix + the ingredients called for to make the cake (eggs, oil, water)
2 cups chopped pecans, toasted and divided
1 cup packed brown sugar
1 stick unsalted butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup prepared caramel sauce (I used a good quality ice cream topping sauce)
Preheat the oven to 350 degrees F. Prepare the cake mix according to the box directions. Pour batter into a greased 9x13-inch baking pan. Bake the cake for approximately 30-35 minutes or until a cake tester inserted in to the center of the cake comes out clean.
While the cake is baking prepare the praline filling. In a skillet over medium heat, melt the stick of butter and add the brown sugar and 1.5 cups of the toasted pecans. Bring to a boil then reduce heat until you have a thick, sticky mixture.
Using the handle of a wooden spoon, poke holes evenly allover the warm, baked cake. Pour the brown sugar mixture over the cake, carefully allowing it to seep into the poke holes, and then spread evenly across the surface of the cake. Set aside.
In a mixing bowl of a stand mixer, beat the softened cream cheese, powdered sugar, heavy whipping cream and vanilla extract until smooth and very fluffy.
Spread the cream cheese frosting evenly over the cooled praline layer on the cake.
Drizzle caramel sauce over the top of the frosting and garnish with the remaining 1/2 cup of chopped toasted pecans. Refrigerate for at least two hours before serving to let the flavors meld.
Enjoy,
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