Praline Caramel Cake

Praline Caramel Cake

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Kay Skipper


I received this recipe from a friend back in the late 90's. I believe some are making this recipe on this site with a bundt pan, but mine is a little different due to the round cake pans and caramel icing topping.


★★★★★ 2 votes

25 Min


  • 1
    betty crocker butter pecan cake mix
  • 1 can(s)
    coconut pecan frosting
  • 4
  • 1 c
  • 1 c

  • 3 stick
    real butter (no substituting)
  • 3 c
    granulated sugar
  • 3 c
    brown sugar
  • 3 c
  • 3/4 tsp
    baking soda
  • 1
    pecan half
  • ·
    wax paper

How to Make Praline Caramel Cake


  1. Mix together eggs, oil water and frosting. Beat well, add cake mix. Beat at low speed for 30 seconds and then on high speed for 2 minutes.
  2. Pour into 3 parchment paper lined cake pans and bake at 350 degrees until a toothpick comes out clean. Cool in pans 10 minutes, then turn out on wire rack, remove parchment paper and let completely cool.
    Combine all ingredients in heavy saucepan such as a pressure cooker sized pot and cook, stirring constantly until mixture reaches the soft ball stage. (You may have to continually adjust the heat to keep it from bubbling over.) Once softball stage is reached, remove from heat and continue stirring with a flat wooden spatula until iut starts to set up. You will have to move quickly now as the icing will harden very fast. (That's why I suggested extra was paper.) Stack and ice each layer, then the sides. Spoon excess icing on wax paper and top with a pecan half.

Printable Recipe Card

About Praline Caramel Cake

Course/Dish: Cakes

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