Pecan Praline Cake

Pecan Praline Cake

This pecan praline cake is my new favorite dessert.  The recipe is another gluten-free version of a recipe from Mennonite Country-Style Recipes.   It’s very easy to make and doesn’t need any frosting.   I absolutely love the butter, brown sugar and pecans that rest on top of a soft yellow cake.

I’ve tried this cake several times now trying to perfect a way to keep it from sticking to the pan.  I haven’t found a perfect solution, but this worked pretty well.  This cake will never win a beauty contest anyway, but it could win awards for being delicious.

Pecan Praline Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • ¼ cup butter or substitute, melted
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1 recipe for yellow cake (for the flour mix I used 1¼ cup white rice flour, ¼ cup tapioca flour, ¾ cup potato starch)
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a 9 x 13 inch cake pan by lining it with foil and greasing or spraying it with non-stick cooking spray. Make sure you grease it well, especially the edges and corners.
  3. Toast the pecans by putting them (unchopped) on a cookie sheet or cake pan and baking them about 5 –10 minutes in a 350 degree oven. Keep an eye on them to make sure they don’t burn. This step is optional, but it really brings out the flavor in the pecans. Let them cool a little then chop them.
  4. Melt the butter and combine it with the brown sugar and pecans. Press it onto the bottom of the pan. It will be pretty thin.
  5. Prepare the yellow cake batter and spread it on top of the nut mixture.
  6. Bake at 350 degrees 35 – 40 minutes.
  7. Let it cool in the pan about 5 - 10 minutes. If you have any foil wrapped over the edge of the pan, loosen it up, then turn the cake onto a tray or whatever you plan on serving it on. You want the foil and cake to come out of the pan together.
  8. Carefully remove the foil. Have a spatula handy to scrape stuck on pieces off the foil. You might need to do a little patching around the edges.

Enjoy!  It’s delicious.

This recipe is linked to the following food carnivals.  The links you will find there are not necessarily gluten free, but some are and others can easily be converted.

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Comments

  1. Anonymous says

    This cake sounds delicious. I can't wait to try it! Regarding the sticking… did you try it in a cast iron skillet?

  2. Linda says

    Anonymous ~ No, I've only tried it in a metal pan. If you try cast iron, let me know how it turns out.

  3. Pam says

    Hey Linda…do you remember when you had that widget on your blog for in season fruit and veggies….do recall where you got that from?

    Thank you!

    xoxo

  4. Iris says

    Yum yum yum! I always know where to look for desserts to share that I know friends and family will love!

  5. Iowa Mom Life says

    Wow! I can't wait to try the recipe. I've never seen that flour combo..I'm excited :)

  6. MonsterAteMy says

    I made this for my husband's 40th birthday and it was a hit – very delicious, like having a pecan pie (which he loves) on TOP of a yellow cake. Yummy!

  7. Carey says

    I made this cake and my husband and in-laws who don't eat gluten free pronounced it extremely yummy (even after I made the mistake of trying to "hide" a little bit of my extra bean flour I mistakenly bought back when I first went GF in the flour mixture). I didn't care for the bean flavor in the cake part of it but I'm going to try to make it again w/o the bean flour and I'm sure it will be even more delicious!

  8. April@The 21st Century Housewife says

    Your cake looks really delicious. I like how you have created your own gluten free cake mix too. I don't have to eat gluten free but I'd happily make and eat this cake!!

  9. Cranberry Morning says

    Stopping by from Tasty Tuesday. The photo caught my eye – How nice to find that it's actually GF!!!! I frequently post GF recipes on my blog as well. This one looks so delicious. I'll be sure to give it a try. :-)

  10. Elaine says

    My 30 yr. old son has recently been diagnosed with Celiac Disease. He has been a Type 1 diabetic since the age of 14. He and his wife live next door and they eat with us about once a week, so I have been on the hunt for some good gluten free recipes. This one just looked so delicious and I had to try it! It turned out just fabulous and I wanted to thank you for this recipe. The only other thing I have made gluten free was chocolate chip cookies, so I am a novice at this gluten free cooking. I used your yellow cake recipe and I am sure it will become a go to recipe when my son visits.

  11. Sherry says

    This was my first attempt at baking gluten free, I’m a newby. I have to say that I’ve been thinking about baking for several weeks. I usually can’t find the gluten free flours that is needed so I decided to check your desserts and I found this cake. I love pecans and pralines so I checked the ingredients and I happened to have everything I needed on hand! Thank God I had picked up the tapioca starch, potato starch and some other flours at an Asian Grocery store this past week. The only thing that I didn’t have was the milk so I used Hemp milk.
    I gotta say I was impressed & excited! The cake came out perfect! It was soft and springy and golden brown, it has encouraged me to keep trying recipes and I’ll most likely stick with yours! Thanks so much for your recipes, I don’t normally cook that much but with this gluten free diet I feel that I can’t afford not to and I wouldn’t be able to do it without sites like yours available.

    • says

      Hi Sherry. I’m glad the cake turned out well for you. It really wonderful. Hopefully you will enjoy cooking more and enjoy your food more! I’m so glad I can be of help. Thanks for taking the time to comment.

  12. johanna says

    just made the cake in a spring form ,, and it is absolutely delicious!!!! doing it in a springform was no sweat.I would recommend doing it that way. Ill definetely recommend this to my gf friends.

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