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Pecan Praline Pound Cake

Course Dessert

Ingredients

Cake

  • 1 box Duncan Hines Perfectly Moist Class White Cake Mix
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 3 large egg whites
  • 1/3 cup vegetable oil
  • 1 cup sour cream
  • 1 tsp clear vanilla extract

Pecan Filling

  • 1/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon

Praline Topping

  • 5 tbsp butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 3/4 cup chopped pecans

Instructions

Cake

  • In a mixing bowl add cake mix, flour, baking powder and stir until mixed. Add in egg whites, oil, sour cream and vanilla. Beat with beaters or in a stand mixer. Set aside.
    In a small bowl add ingredients for the pecan filling in a bowl. Stir to combine. Pre-heat oven to 350 degrees. Oil and flour a standard sized bundt pan. Spoon in half of the cake mixture. Smooth with a spatula. Sprinkle the batter with the pecan filling mixture until all of the batter is covered. Spoon the rest of the batter by spoonfuls on top. Smooth with a spatula. Bake for 35-40 minutes or until the cake is browned. Cool in the pan for 5-10 minutes, then invert to take the cake out of the pan. Cool on a wire rack.

Praline Topping

  • In a saucepan add butter, brown sugar and milk. Let the mixture start to boil, then let it boil for one minute. Remove from the heat, then add powdered sugar and vanilla. Stir until smooth, then add chopped pecans. Pour on top on the cake and serve.