It’s Potluck time again in the office and this time I’m taking a Honey Spiral Ham, Collard Greens, and a Southern Pecan Praline Cake! Can’t say I do anything special to the ham except throw it in an oven bag add some butter and cinnamon and then add the glaze it comes with after heating it up. Collards aren’t hard; just prep them and then cook them in chicken broth, onions, garlic, red pepper flakes and neck bones with a little salt, pepper, vinegar and Tony Chachere’s seasoning. The Southern Pecan Praline Cake isn’t hard either and boy is it delish! It could be for breakfast, dessert, parties orrr Potlucks! Let me know if you try it what you think.
INGREDIENTS
CAKE:
- 1 box Betty Crocker butter pecan cake mix
- 16 oz. can Betty Crocker Coconut Pecan Frosting
- 4 large eggs
- 3/4 cup canola or coconut oil
- 1 cup half-and-half for increased flavor instead of water
- 1/2 cup chopped pecans
BUTTER PECAN GLAZE:
- 14 oz. can sweetened condensed milk
- 3 tbsp. butter
- 1/2 cup chopped pecans
INSTRUCTIONS
CAKE:
- Preheat oven to 350°.
- Grease or spray a 9×13” baking dish with cooking spray.
- In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
- Mix well.
- Add chopped pecans and stir to combine.
- Pour batter into prepared baking dish.
- Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
BUTTER PECAN GLAZE:
- In a small saucepan over medium heat, melt butter.
- Add condensed milk and stir.
- Heat thoroughly, then add chopped pecans.
- Stir again to combine and remove from heat.
- Spread over entire top of cake.
- Eat up!
