Prep Time 25m
Cook Time 40m
Ready Time 135m
Yield 16 servings

  • 1/2 cup butter
  • 1/4 cup heavy cream
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped pecans
  • 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 3/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 16 whole pecans
  • 16 chocolate curls
Preparation Directions
  • Step 1Heat oven to 325°F. Combine butter, 1/4 cup cream and brown sugar in small heavy saucepan. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.
  • Step 2Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
  • Step 3Bake 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
  • Step 4Beat 1 3/4 cups cream in small bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • Step 5Place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
High Altitude (above 3500 ft.):
  • Step 1See cake package for directions. Immediately remove from pans.
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