Recipes Made with Cake Mixes
Pralines, Coffee and Cream Cake
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 3 eggs
- 1 cup coffee-flavored liqueur (Kahlua)
- 1/2 cup vegetable oil
- 1 cup butter
- 1 cup brown sugar, firmly packed
- 1 1/2 cups chopped pecans
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 1/2 cups milk
- 8 ounces cream cheese
- 12 ounces non-dairy whipped topping
Instructions
- Heat oven to 350 degrees F (175 degrees C). Lightly grease and flour** a 9 x 13-inch pan.
- Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes.
- Pour into prepared pan.
- Bake for approximately 25 minutes (may vary). Done when cake springs back to the touch or a wooden pick inserted in center comes out clean.
- Set aside on cooling rack.
- To make pralines, combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly.
- Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake.
- Cool cake in refrigerator.
- To make frosting, combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed.
- Spread on cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!