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Pralines, Coffee & Cream Cake





1 (18.25 ounce) box white cake mix
3 eggs
1 cup coffee flavored liqueur
1/2 cup vegetable oil
1 cup butter
1 cup brown sugar
1-1 1/2 cups chopped pecans
1 package (3.4 ounces) instant vanilla pudding mix
1 1/2 cups milk
8 ounces cream cheese
12 ounces non-dairy whipped topping




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


2 Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.


3 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.


4 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.


5 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!


Makes 9 x13 inch cake


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