Rating: 4.69 stars
87 Ratings
  • 5 star values: 67
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is a great cake for parties, gatherings, etc. I always get numerous requests for the recipe. Easy to make!

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
18
Yield:
1 - 9x13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.

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  • 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 at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick 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. Ready to serve!

Nutrition Facts

571 calories; protein 5.2g; carbohydrates 51.4g; fat 36.4g; cholesterol 73.6mg; sodium 406.3mg. Full Nutrition
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Reviews (78)

Most helpful positive review

Rating: 5 stars
01/01/2011
I can't remember a cake I've made that was such a hit! Everyone asks for the recipe when I make it. No one can guess what's in it. I wouldn't serve it to non-drinkers though. Be sure and cool the cake completely before frosting it. One time I made this I followed the instructions on the cake box (called for egg whites instead of whole eggs and 2 Tbl. oil instead of 1/2 cup). I wished I hadn't done that - the texture just wasn't right. I have found that 1 cup of milk is better than 1 1/2 cup - otherwise the frosting is a bit too runny. Note that 1 1/2 cups pecans is a 6 oz. package. Thanks so much for the recipe!! Read More
(33)

Most helpful critical review

Rating: 3 stars
01/29/2008
The only part of this recipe I used was the cake itself.I think 1 cup of coffee liquor was way to much and it tasted strange and kind of nasty. But maybe if I had also used the toppings and frosting it wouldn't have been bad. I used my own frosting. It just tasted strange to me though. (My frosting was good the cake's flavor was strange) Read More
(3)
87 Ratings
  • 5 star values: 67
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/01/2011
I can't remember a cake I've made that was such a hit! Everyone asks for the recipe when I make it. No one can guess what's in it. I wouldn't serve it to non-drinkers though. Be sure and cool the cake completely before frosting it. One time I made this I followed the instructions on the cake box (called for egg whites instead of whole eggs and 2 Tbl. oil instead of 1/2 cup). I wished I hadn't done that - the texture just wasn't right. I have found that 1 cup of milk is better than 1 1/2 cup - otherwise the frosting is a bit too runny. Note that 1 1/2 cups pecans is a 6 oz. package. Thanks so much for the recipe!! Read More
(33)
Rating: 5 stars
01/29/2006
What a super cake! I used a butter pecan cake mix and substituted a cup of strong coffee for the coffe liquor (since the last cake I made that called for a cup of it tasted of nothing but booze) and the cake turned out great. The praline layer was positively delicious and the frosting? Y-U-M! I got so many compliments on the frosting itself as well as the cake when I brought it into work. The whole thing was just rich and delicious and great. Read More
(30)
Rating: 5 stars
02/15/2003
This is a fabulous cake - outstanding! Very impressive and gourmet tasting! I made it for a gathering and everyone profusely praised it and wanted the recipe. Absolutely the best and easy too! Not inexpensive though since Kahlua and 1 1/2 cups pecans aren't cheap but I must say this cake is worth every penny! Thanks for sharing the recipe!!My only suggestion would be to downsize the Cool-Whip from 12 oz. to 8 oz. size. There was so much frosting that I discarded some of it. I also think by downsizing the Cool-Whip that the flavor of the vanilla pudding would show through a little more and enhance the frosting. I highly recommend this cake! Read More
(28)
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Rating: 5 stars
01/29/2004
I've made this recipe 4 times now and everyone flips over it. One thing you may want to consider: rather than spreading the frosting on the cake I split it evenly with sewing thread forming a top and bottom layer and spread the frosting in between pouring the pralines directly onto the cake (otherwise the pralines melt the frosting!). When I serve it I put a small dolop of frosting on the side as well. This makes a much cleaner presentation. Make this cake. You will not be disappointed! Read More
(14)
Rating: 5 stars
12/26/2003
This is WONDERFUL!! I used caramel liquer instead of coffee.....awesome! I used this for gift giving to our employees! I just used two 8x8 cake pans & split the pecan mix and then the topping in half. This worked out very well! Thanks for helping my gift giving!!! Read More
(11)
Rating: 4 stars
09/24/2003
I made this cake with chocolate cake mix and Irish cream. The cake was delicious. The pecan topping however tasted grainy. I substituted 1 1/2 cups white sugar melted and caramelized added the pecans and a pinch of baking soda then poured the hot mixture over the cake. The topping was to die for and so easy. I used it to frost another cake (a friend used it on her carrot cake and got rave reviews). Thanks for this recipe. Read More
(10)
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Rating: 5 stars
11/10/2002
I made this for Bosses' Day and took it in. It was a huge hit by everyone who tasted it. Several people have already asked me for the recipe. I changed it a bit by using an 8 oz. container of Creamy Cool Whip and added a tablespoon or two of Kaluah to the icing which cut the sweetness a bit. It was perfect and I am now going to make it again for Thanksgiving for my family gathering. Whoever dreamed up this one gets a big A from me. Read More
(10)
Rating: 5 stars
02/04/2004
This is a fabulous cake to make when entertaining. Everyone thought it was delicious and wants the recipe. Definitly not for children. mmm... Read More
(7)
Rating: 5 stars
04/04/2007
Yummm!!! Even my non-cake-eating husband raved! I used coffee instead of coffee liquor and real whipped cream instead of cool whip. The frosting was out of this world...cleaned the bowl with a slice of bread...:-) Read More
(6)
Rating: 3 stars
01/29/2008
The only part of this recipe I used was the cake itself.I think 1 cup of coffee liquor was way to much and it tasted strange and kind of nasty. But maybe if I had also used the toppings and frosting it wouldn't have been bad. I used my own frosting. It just tasted strange to me though. (My frosting was good the cake's flavor was strange) Read More
(3)