a sticky praline / caramel pecan cake (or bars)—gooey, glossy, and loaded with nuts. Here’s a full homemade version you can follow:
🍯 Sticky Caramel Pecan Cake (Praline Style)
Ingredients
Cake Base:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup milk or buttermilk
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
Caramel Pecan Topping:
- 1 cup brown sugar (packed)
- ½ cup (1 stick) butter
- ¼ cup heavy cream or milk
- 1 tsp vanilla
- 1 ½–2 cups pecans (halves or chopped)
- Pinch of salt
Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Grease a 9×13 pan
2. Make Cake Batter
- Whisk flour, baking powder, and salt
- In another bowl, beat butter + sugars until fluffy
- Add eggs one at a time
- Mix in vanilla
- Alternate adding dry ingredients and milk
- Pour into pan
3. Bake
- Bake 30–35 minutes until golden and set
- Let cool slightly (not completely)
4. Make the Sticky Pecan Topping
- In a saucepan, melt butter
- Add brown sugar + cream, stir constantly
- Bring to a gentle boil for 2–3 minutes
- Remove from heat, stir in vanilla + salt
- Fold in pecans
5. Assemble
- Pour warm topping over the slightly warm cake
- Spread evenly
- Let it soak in and set
⭐ Optional Upgrade:
- Broil for 1–2 minutes after topping for that bubbly, caramelized finish
- Add a light sprinkle of flaky salt for contrast
Tips
- Serve warm for extra gooey texture
- Pairs perfectly with vanilla ice cream
- The topping thickens as it cools into a praline-like layer