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Pralines, Coffee and Cream Cake
1 (18.25 ounce) box white cake mix
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
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.
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