Pecan Praline Cake with Butter Sauce is so scrumptious that no one will know it’s made with a cake mix! All topped with a sweet butter sauce!
SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE

I’m gonna start this recipe by saying I am nuts about nuts. Alright now, get your brains outta the gutter! I’m talking about pecans and walnuts and macadamia – you name it. But my absolute favorite is the pecan. And if you love pecans like I do, then ooohhh doggie, you are in for a treat!

Ingredients

FOR THE PRALINE CREAM CHEESE FILLING

1 Philadelphia cream cheese
4 cups powdered sugar
half cup butter
4 tablespoons chopped pecans
1 tablespoon pure vanilla extract

FOR PRALINE TOPPING

1 cup and half evaporated milk
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup softened butter
1 cup and half of pecan pieces

DIRECTIONS:

Blend cream cheese and butter milk until smooth using an electric hand-mixer.
Add vanilla extract and powdered sugar , beat for 4 minutes until well blended.
Add pecans , stir and allow to slightly chill before frosting cake.
Melt butter, evaporated milk and sugar in a medium saucepan. Stir to thoroughly combine.
Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
Add 1 teaspoon of pure vanilla extract and stir until combined .
Remove from heat and pour one and a half cups of pecan pieces into mixture and stir mixing completely.
Use your favorite yellow cake recipe to make three layers , spread your desired amount of praline cream cheese frosting onto first layer, then add second layer and spread second layer of frosting , and now top with third cake layer.
Let the cake chill in the refrigerator for 30 minutes .Then frost sides and the top and retur it to the refrigerator for 2 more hours .

SERVE AND ENJOY !!!