• Prep Time: 40 mins
  • Cooking Time: 60 mins
  • Serves: 16

Heavenly Praline Cake

  • Recipe Submitted by on

 Ingredients List

  • CANDIED PECANS (optional):
  • 1 large egg white
  • 4 cups pecan halves
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • CAKE:
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup chopped pecans, toasted
  • ICING:
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract


Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container.
Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

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