Easy Southern Pecan Praline Sheet Cake is the dessert I make when I want big flavor without babysitting a fancy layer cake. Imagine a buttery vanilla cake baked in a sheet pan, covered in warm praline icing that sinks into every nook and cranny. It tastes like a hug from your favorite aunt who never lets you leave empty-handed. If you want a sweet, shareable treat for potlucks, family dinners, or just a Tuesday night craving, this one checks every box. No fussy steps, no rare ingredients, just honest Southern-style comfort.
Why you will love this recipe
Let me say it straight. This cake is delicious, easy, and makes a lot. The texture is soft and tender, and the icing sets up like a glossy praline blanket on top. When you slice into it, you get those sweet little pockets where the icing flowed into the cake. It’s the kind of dessert that disappears faster than you expect, so you might want to sneak a piece early.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Southern Pecan Praline Sheet Cake. When the craving hit, I dialed in the flavors so it’s easy and full of cozy vibes. Easy Southern Pecan Praline Sheet Cake is the dessert I make when I want big flavor without babysitting a fancy layer cake. Imagine a buttery vanilla…
I also love that you can bake it in a standard rimmed sheet pan. No tall layers to level and stack. No mixer stress. Just a quick batter, an oven, and a stovetop icing that comes together in minutes. If you enjoy bite-size shareable treats, you might also like these Texas sheet cake bites for a fun party option.
And yes, the praline icing is as dreamy as it sounds. Melted butter, warm brown sugar, and toasty pecans make your kitchen smell like a candy shop. If you’re already a praline person, this cake is going to be your new favorite. If you’re not, get ready to change your mind in one bite. This is my ultimate shortcut version of the real deal flavor in an easy format. It’s what makes the Easy Southern Pecan Praline Sheet Cake such a winner.
“I made this for my neighborhood cookout and watched grown adults hover around the pan. No leftovers. Zero. People asked for the recipe before they even finished their slice.”
What are pralines?
Pralines are classic Southern candy made from brown sugar, butter, cream or milk, and pecans. Think of them as soft, rich pecan candies that taste like butter toffee and caramel had a cozy little baby. They’re typically poured in rounds on parchment and set up with a slightly firm outside and tender center. The pecans are the star, and the candy hugs them in sweetness.
In this cake, we take those praline flavors and turn them into an icing that seeps into the warm cake. It’s the same family of ingredients, just used in a way that’s easier for serving a crowd. If you want to try the candy version someday, check out this helpful guide to making them: easy pecan pralines recipe. You’ll recognize the flavor instantly in the cake icing.
So, pralines equal pecans plus caramel-like sweetness. And that’s exactly what you get on top of this cake. It’s comforting, nostalgic, and very shareable. 
Here’s what you will need for this recipe
Nothing fancy, just pantry friends and a couple of dairy staples. This is the list I pull from memory at the store because it’s that straightforward.
- All-purpose flour for a tender but sturdy sheet cake
- Granulated sugar for balanced sweetness in the cake
- Light brown sugar for the praline icing depth
- Unsalted butter for both the cake and icing
- Buttermilk for tang and moisture
- Large eggs for structure
- Vanilla extract for warmth
- Baking soda and baking powder for lift
- Salt to bring out the flavors
- Pecans, chopped and lightly toasted, for crunch and aroma
- Heavy cream or evaporated milk for the praline icing
- Optional: a pinch of cinnamon for a cozy note
Tool-wise, grab a rimmed sheet pan, about 13 by 18 inches, sometimes called a jelly roll pan. Line it with parchment for easy cleanup. A heavy saucepan for the icing helps too.
If pecan desserts are your love language, save this for later: easy no bake pecan pie cheesecake. It’s a cool, creamy partner to this warm cake and perfect when you do not want to turn on the oven.
How to make this Southern Pecan Praline Cake
This is where the magic happens. The cake and icing each take just a few steps, and the payoff is huge. I love that I can whip up the cake batter while the oven preheats, then make the icing while the cake bakes. It’s the rhythm of a good bake day, and it makes the Easy Southern Pecan Praline Sheet Cake feel almost effortless.
Make the cake base
Preheat your oven to 350°F. Line a 13 by 18 inch rimmed sheet pan with parchment, leaving a little overhang so you can lift the cake out later if you want cleaner slices.
Whisk the dry ingredients in a large bowl: flour, baking powder, baking soda, and salt. In another bowl, whisk the melted butter with granulated sugar until it looks thick and paste-like. Add eggs one at a time and whisk until smooth. Stir in vanilla and buttermilk. Fold the dry mix into the wet mix just until no dry flour remains. Avoid overmixing so the cake stays tender.
Pour the batter into the pan and smooth it out. Bake for 18 to 22 minutes, depending on your oven. You want the center set and a toothpick to come out clean or with a few moist crumbs. While it bakes, get your icing ready so you can pour it on while the cake is still warm.
Make the praline icing and finish
In a heavy saucepan, melt the butter over medium heat. Add brown sugar and cream. Bring it to a gentle simmer while stirring, and cook for about 2 to 3 minutes until the sugar melts fully and the mixture looks glossy. Take it off the heat and stir in vanilla, a pinch of salt, and the toasted pecans. If you like, add that pinch of cinnamon now for a little warmth.
Let the icing sit for a minute to thicken slightly, then pour it evenly over the warm cake. Work quickly and spread it gently with an offset spatula if needed. The icing will set as it cools, creating that signature praline finish. Let the cake cool for at least 30 minutes before slicing, though it tastes amazing while still a little warm.
If you need another dessert that is just as shareable for the holidays, bookmark this crunchy favorite: pecan pie bark. It’s a snackable cousin to praline sweetness and makes great gifts.
Tips for perfect results every time
- Toast the pecans first. Five to eight minutes at 350°F brings out amazing aroma. Let them cool before adding to icing.
- Warm cake, warm icing. Pour the icing while the cake is still warm so it sinks in just a bit and sets beautifully.
- Use heavy-bottomed pans for the icing. It reduces hot spots and prevents grainy sugar.
- Measure flour lightly. Spoon and level. Too much flour makes cake dense.
- Don’t overbake. Start checking at 18 minutes. A dry cake will not absorb icing as nicely.
- Salt matters. A small pinch in the icing balances the sweetness and boosts the praline flavor.
- Storage trick. Cover tightly once fully cool. The cake stays soft for 2 to 3 days at room temp, or refrigerate if your kitchen runs warm.
- Serving idea. Top slices with a tiny sprinkle of flaky salt or a dollop of whipped cream for contrast.
Common Questions
Can I use a different pan?
Yes. A 9 by 13 pan works, but increase baking time to about 28 to 34 minutes. The cake will be thicker and the icing layer will feel richer per slice.
Do I have to use buttermilk?
If you are out, make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup, then let it sit for 5 minutes. It does a good job.
How finely should I chop the pecans?
Aim for small to medium pieces. Too fine and you lose crunch, too large and the icing will not spread as evenly.
Can I make this a day ahead?
Absolutely. In fact, the praline icing settles in overnight and the flavor deepens. Cover tightly once cool. It slices even cleaner the next day.
Is this the same as a Texas sheet cake?
It shares the easy sheet pan style, but the flavor is different. The Easy Southern Pecan Praline Sheet Cake leans caramel-pecan instead of chocolate.
Ready to bake and share?
Now you’ve got everything you need to make a pan of cozy sweetness that feeds a crowd and wins hearts. The Easy Southern Pecan Praline Sheet Cake delivers that signature praline flavor without fuss, and it’s flexible enough for birthdays, potlucks, or Sunday supper. If you want to compare styles and pick up a few extra tips, check out Nana’s Southern Pecan Praline Sheet Cake – Ermhearts and this friendly guide at Southern Pecan Praline Cake | gritsandpinecones.com. Bake it once, and it might just become your new signature dessert. Share a slice, and watch it turn into smiles. 
Southern Pecan Praline Sheet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 13 by 18 inch rimmed sheet pan with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter and granulated sugar until thick and paste-like.
- Add eggs one at a time, whisking until smooth. Then stir in vanilla and buttermilk.
- Fold the dry ingredients into the wet ingredients just until combined.
- Pour the batter into the prepared pan and smooth it out.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- In a heavy saucepan, melt the butter over medium heat.
- Add brown sugar and cream, stirring until it comes to a gentle simmer.
- Cook for 2 to 3 minutes until the sugar is fully melted and the mixture is glossy.
- Remove from heat, stir in vanilla, salt, toasted pecans, and optional cinnamon.
- Let sit for a minute to thicken slightly, then pour over the warm cake.
- Spread the icing evenly and allow it to cool for at least 30 minutes before slicing.
