MAKES 1 (9 × 13-INCH) CAKE
A trip to New Orleans always has to include samples of freshly made pralines, the famous local candy that features butter, brown sugar, and pecans. Southern Praline Dump Cake is inspired by those rich candies. It reminds us of our fun trips to that renowned city and all of the great food we’ve enjoyed there. Serve up a big, warm piece and savor the flavor!
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
In a large bowl, combine the pudding mix and milk. Whisk until the pudding is thick and creamy, about 2 minutes. Stir in the cake mix and blend until moistened. Spoon half of the batter into the prepared pan and spread to cover the pan evenly.
In a small bowl, stir together the pecans, brown sugar, and 2 tablespoons of the melted butter. Using a teaspoon, dollop half of the pecan mixture, in small spoonfuls, evenly over the cake batter.
Spoon the remaining cake batter, in dollops, evenly over the pecans. Dollop with the remaining pecan mixture. Drizzle the remaining 2 tablespoons melted butter evenly over the top.
Bake for 35 to 40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes.
MAKE THE GLAZE: Place the butter in a microwave-safe 1-cup glass bowl or cup. Microwave on High (100%) power for 30 to 40 seconds or until the butter has melted. Stir in the brown sugar and microwave on High for 30 seconds. Stir well and continue to microwave for 10 seconds or until the sugar has melted and the mixture is bubbling and hot. Stir in the cream. Microwave on High for 10 seconds or until the mixture bubbles and is hot. Stir until the sauce is smooth. Stir in the vanilla. Drizzle the glaze over the cake.
tip: If you omit the Praline Glaze, this cake becomes an irresistible butter-pecan coffee cake and is ideal for brunch.