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PRALINES N CREAM CAKE


  • Active Time : 45 minutes
  • Total Time : several hours
  • Serves : 15 servings

INGREDIENTS

  • 1 15.25 ounce package white cake mix (15.25 ounce)
  • 1 cup sour cream
  • 1 3.4 ounce package instant vanilla pudding & pie filling (3.4 ounce)
  • 1/2 cup + 2 tablespoons coffee flavored liqueur divided
  • 1/4 cup pure vegetable oil
  • 3 large eggs
  • 1 cup butter
  • 1 cup firmly packed light brown sugar
  • 1 6 ounce package chopped pecans (6 ounce)
  • 1 8 ounce container frozen original whipped topping (8 ounce) thawed
  • 1 8 ounce package cream cheese (8 ounce) softened
  • 1/2 cup caramel topping

DIRECTIONS

In large mixing bowl combine cake mix, sour cream, pudding mix, ½ cup liqueur, oil and eggs. Using an electric mixer on medium speed, beat 2 minutes. Transfer to a greased 13x9-inch baking pan.

Bake in a preheated 350°F oven 50-55 minutes or until toothpick inserted in center comes out clean. Remove from oven; set aside.

In medium saucepan over medium heat, combine butter and brown sugar; bring to a boil, stirring constantly. Stir in pecans; pour over cake. Refrigerate several hours or until completely cooled.

In medium bowl, combine whipped topping, cream cheese, caramel topping and remaining 2 tablespoons liqueur; using an electric mixer on medium speed, mix until well combined. Spread over cake. Drizzle with additional caramel topping, if desired.

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