Here’s a classic pound cake recipe that every southern will surely love. This easy and fun to make pecan praline cake by In The Kitchen With Gina Young will be your new go-to favorite.
Ingredients:
- Yellowcake mix or any cake mix you like
- ½ cup vegetable oil
- 3 eggs
- 1 cup warm water
- Vanilla extract
- Ground cinnamon
- ½ tsp salt
- Coconut pecan icing
- 1½ cups evaporated milk
- 4 tbsp salted butter
- Pecans
- 1½ cups sugar
- Crisco
- Flour
Directions:
Step 1
In a stand mixer bowl, add in the cake mix, vegetable oil, vanilla extract, and ground cinnamon to taste, crack and add 3 eggs, then pour the warm water, roughly chop the pecans and add it to the mixer as well. Start off with a low speed and mix the batter together while preparing the other ingredients. Grab your cake pan and rub the inside with some Crisco, sprinkle some flour to the pan, and move it around until all areas are covered, tap and remove the excess flour. Pour the well-mixed batter onto the cake pan until nice and level, tap the pan on the surface a few times to release air bubbles. Place the cake in the middle rack of a preheated oven at 350 degrees and bake it for about 35 minutes until it’s nice and brown.
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Step 2
Use a butter knife to slowly remove the sides of the cake from sticking onto the cake pan, let it cool down for about 5 minutes before unmolding it. Turn the cake pan over to a cooling rack. Scoop out the pecan icing and smear a thin layer on top of the cake while it is still hot. While waiting for the cake to cool down, chop down some more pecans, then set them aside. Transfer the cake on top of parchment paper. Place a saucepan on a stove, add in the evaporated milk and sugar, stir them together until fully combined over medium heat until it brings to a slight boil. Add in the butter and stir it for about 12 minutes until it reaches a praline texture. Add about 2 tablespoons of vanilla extract or depending on your taste, add in the chopped pecans as well. Turn off the heat but continue stirring them together until the glaze thickens up. Transfer it to a measuring cup, then pour it over the pound cake slowly.
*All image credit belongs to In The Kitchen With Gina Young via YouTube. Follow and subscribe to her channel for more!
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