Name: Buttery Pecan Praline Sheet Cake (Rich, Nutty, and Irresistible)
Ingredients: 1 (15.25 oz) box yellow cake mix; ½ cup (1 stick / 115g) unsalted butter, softened; ½ cup sour cream; 3 large eggs; 1 tsp vanilla extract; ½ cup (1 stick) unsalted butter; ½ cup packed brown sugar; ¼ cup heavy cream; 1½ cups chopped pecans; Pinch of salt; ½ cup packed brown sugar; 3 tbsp unsalted butter; 2 tbsp heavy cream; 1 cup powdered sugar; ½ tsp vanilla extract; Pinch of salt

Ingredients

Scale

For the cake:

1 (15.25 oz) box yellow cake mix
½ cup (1 stick / 115g) unsalted butter, softened
½ cup sour cream
3 large eggs
1 tsp vanilla extract

For the praline filling:

½ cup (1 stick) unsalted butter
½ cup packed brown sugar
¼ cup heavy cream
1½ cups chopped pecans
Pinch of salt

For the caramel glaze:

½ cup packed brown sugar
3 tbsp unsalted butter
2 tbsp heavy cream
1 cup powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13″ baking pan.
Make cake batter: Beat cake mix, butter, sour cream, eggs, and vanilla until smooth (~3 min). Spread half the batter into pan.
Make praline filling: In a saucepan, melt butter over medium heat. Stir in brown sugar, cream, pecans, and salt. Cook 2–3 minutes until thickened. Cool 5 minutes.
Layer: Drop spoonfuls of praline filling over bottom cake layer. Gently swirl with a knife. Top with remaining cake batter; spread evenly.
Bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
Make glaze: Melt brown sugar, butter, and cream in a saucepan. Remove from heat. Whisk in powdered sugar, vanilla, and salt until smooth.
Drizzle warm glaze over cooled cake. Let set 15 minutes before slicing.

💡 Pro Tips:
– For extra crunch, toast pecans before adding to filling.
– Don’t over-swirl filling—keep pockets of praline intact.
– Store covered at room temp up to 3 days or refrigerate for longer freshness.

Prep Time & Nutrition (per slice, serves 12):