If you're looking for an easy and impressive dessert, this Butter Bundt Cake with Praline Frosting is a must-try! The rich, buttery cake perfectly balances the sweet, nutty praline glaze, making it a crowd-pleasing treat for holidays, special occasions, or anytime you’re craving something indulgent. Even better, this recipe starts with a cake mix—one of my favorite kitchen shortcuts for saving time without sacrificing flavor! Whether you're hosting guests or just treating your family, this easy praline bundt cake is guaranteed to impress.
I love this cake and it really shines on a Holiday table! Personally, I can eat it any time of year because praline frosting should NOT be saved for Christmas! HA! But another reason I love it is because of using a cake mix! It just makes it go some much faster.
Read below in my TIPS section for making that cake mix so much better!
If you are looking for more Holiday recipes try my Pumpkin Bars!
Ingredients
- Butter Cake Mix (I uses Duncan Hines Perfectly Moist)
- milk
- eggs
- butter
- brown sugar
- vanilla
- powdered sugar
See exact quantities in recipe card below
Instructions
To begin, prepare the butter cake mix according to the package directions, but substitute milk for the water to give it a richer flavor. Pour the batter into a well-greased Bundt pan and bake according to the package instructions. Once baked, allow the cake to cool completely before adding the frosting.
While the cake is baking or cooling, prepare the frosting. First, gather and measure all the frosting ingredients to ensure a smooth process. In a medium saucepan over medium heat, bring the brown sugar, butter, and milk to a boil, whisking constantly. Let it boil for 1 minute, continuing to whisk to prevent scorching. Remove the pan from heat and stir in the vanilla extract. Gradually whisk in the sifted powdered sugar until the mixture is smooth. Then, stir gently for 3 to 5 minutes, just until the frosting starts to cool and thicken slightly. Finally, pour the warm frosting over the cooled cake and top with whole or chopped pecans if desired. See the recipe in action below!
Equipment
A well stocked kitchen will make your baking time so much more enjoyable! I definitely love kitchen tools and shop for them often! So take a look at my affiliate link for some of my favorites!
Storage
Just a cover over this cake and it will be great for 3-4 days!
Look at that BEAUTIFUL FROSTING! This is my dream frosting...but I do love anything Praline style!
Top Tip
When using boxed cake mix always substitute milk for water! Also a dash of vanilla is wonderful and if you want a richer cake add an extra egg! For this particular cake it is wonderful with an extra yolk!
Bundt Pan
Definitely use a bundt pan and not a tube pan for this cake. Any bundt pan will work, but I prefer the classic style as it holds the icing beautifully. See it HERE.
Desserts to Try
Looking for more desserts to try this season? Try one of these!
- Pumpkin Bars
- Ugly Cinnamon Butter Cake
- Individual Chocolate Chip Skillet Cookies
- Texas Sheet Cake
- Chocolate Cobbler
- Misty’s Chocolate Bundt Cake
Quick Weeknight Meals
This time of year is full of busy schedules! Try one of these quick meals soon!
Butter Bundt Cake with Praline Frosting
Ingredients
Cake
- 1 box Butter cake mix in box I used Duncan Hines Perfectly Moist adjust ingredients accordingly if you use a different brand
- ¾ cup milk
- 3 eggs large, room temperature
- 7 tablespoon butter, melted
Praline Frosting
- ½ cup firmly packed brown sugar
- ¼ cup butter
- 3 Tablespoons milk
- 1 teaspoon vanilla
- 1 cup powdered sugar sifted
Instructions
- Mix together the butter cake according to package directions, subbing milk for water and pour into greased bundt pan. Bake according to package instructions. Frosting:Prepare all ingredients for a smooth process.Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in sifted powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Top with pecans if desired.
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