Best Praline Dessert Recipes

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PRALINE CHOCOLATE DESSERT



Praline Chocolate Dessert image

A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 15

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup butter, melted
1 cup chopped pecans
PRALINE:
1-1/2 cups butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup packed brown sugar
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Pecan halves

Steps:

  • Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

DESSERT, CAKE: BANANA CAKE WITH PECAN PRALINE TOPPING RECIPE - (4.5/5)



Dessert, Cake: Banana Cake with Pecan Praline Topping Recipe - (4.5/5) image

Provided by LynnK

Number Of Ingredients 20

3/4 c dark brown sugar
1/3 c butter -- softened
3 bananas -- ripe
1/4 c buttermilk
2 tbsps rum
1 egg
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 c chopped pecans -- toasted
Pecan Praline Topping
1/4 c butter
1/2 c dark brown sugar
5 tbsps milk
2 c powdered sugar
1 tsp vanilla
1/2 c pecan halves -- toasted and coarsely broken

Steps:

  • preheat oven to 350. grease and flour a 9 inch SQUARE pan. cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients. pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping. for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.

APPLE PRALINE DESSERT CAKE



Apple Praline Dessert Cake image

Make and share this Apple Praline Dessert Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup sugar
1/4 cup butter, softened
1 egg, beaten
2 cups apples, grated
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
1/4 cup butter
1/2 cup whipping cream (unwhipped)
1 cup sugar
1 tablespoon flour
2 teaspoons vanilla

Steps:

  • Set oven to 350 degrees.
  • Grease an 8-in square baking pan.
  • Cream together the 1 cup sugar with the 1/4 cup butter in a bowl.
  • Add in the egg and apples; mix well.
  • Sift together the dry ingredients.
  • Add to creamed mixture; mix well; stir in nuts.
  • Bake for 30 minutes, or until the cake tests done.
  • FOR SAUCE: Melt the 1/4 cup butter in a saucepan.
  • Add the cream and mix well until blended.
  • Combine the sugar and the 1 tbsp flour to the butter/cream mixture; mix well until thickened, over low heat.
  • Add in vanilla, mix well.
  • Serve warm over the apple dessert.

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

I came across this recipe in a grocery store flyer just before Canadian Thanksgiving. I am not a pumpkin pie fan although the rest of the family is. I should say they were. The dessert is all gone but half of a pumpkin pie remains. This will be a new tradition at our Thanksgiving table. Serve with whipped cream.

Provided by Esther

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 16

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
4 teaspoons ground cinnamon
1 (18.25 ounce) package butter pecan cake mix
1 ½ cups chopped pecans
¾ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
  • Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.1 g, Cholesterol 64.6 mg, Fat 21.7 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 356.8 mg, Sugar 31.1 g

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

I know that pumpkin pie is for the holidays; however for a change, try this. Extra easy and super good!

Provided by Caroline Cooks

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 (18 ounce) package golden vanilla cake mix
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
3/4 cup butter or 3/4 cup margarine, melted
whipped cream, if desired
additional pumpkin pie spice, if desired

Steps:

  • Heat oven to 350°.
  • Grease bottom and sides of 13x9” baking dish, with shortening.
  • Beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.
  • Pour into pan.
  • Sprinkle dry cake mix over pumpkin mixture.
  • Sprinkle with pecans.
  • Pour melted butter evenly over top of dessert.
  • Bake 50-60 minutes or until knife inserted in center comes out clean.
  • Cool slightly.
  • To serve, cut dessert into 4 rows by 3 rows.
  • Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.
  • Store covered in refrigerator.

PRALINE-CHOCOLATE DESSERT



Praline-Chocolate Dessert image

Served warm or cool, this pecan-studded dreamy dessert is a slice of heaven!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h8m

Yield 16

Number Of Ingredients 12

1 package Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/2 cup butter or margarine, softened
2 tablespoons baking cocoa
1 tub Betty Crocker™ Rich & Creamy coconut pecan ready-to-spread frosting
1/3 cup milk
1 cup raisins, if desired
2 tablespoons Gold Medal™ all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Stir together dry cake mix, butter and cocoa. Press evenly in ungreased 13x9x2-inch rectangular pan.
  • Stir frosting, milk, raisins, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.
  • Bake 45 to 48 minutes or until set. Serve warm or cool. Garnish each serving with remaining ingredients. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg

RICH AS CROESUS PRALINE ICE CREAM DESSERT



Rich As Croesus Praline Ice Cream Dessert image

A wonderful Southern dessert - pralines, pecans, caramel, vanilla ice cream - what could be better? This comes from the mother of one of my mom's friends - she was a true Southern Belle! Everyone who's tasted this has LOVED it! I personally prefer Breyer's ice cream because it's all natural without guar gum or any other odd-sounding stuff added to it. I buy Smucker's because it's good and readily available. You certainly can use any brand of either. Do allow enough time before you serve so this can be well frozen - put it together at least 5 or 6 hours before you want to serve.

Provided by annbb

Categories     Frozen Desserts

Time 5h20m

Yield 1 panful, 8-12 serving(s)

Number Of Ingredients 6

1 cup softened unsalted butter (preferred)
1/2 cup brown sugar
2 cups flour
1 cup coarse-chopped pecans
2 (15 -19 ounce) bottles smucker's caramel sauce
1/2 gallon breyer's brand natural vanilla ice cream, softened

Steps:

  • Preheat oven to 400 degrees.
  • Mix together the butter, brown sugar, flour and pecans. Spread evenly on a cookie sheet sprayed lightly with Pam (or lightly greased).
  • Bake for 10 to 12 minutes, until browned.
  • When cooled, break into coarse praline pieces. Set aside 1 1/4 cups.
  • Cover a 9" X 13" pyrex dish or pan with the remaining praline pieces.
  • Pour 1 1/2 of the jars/bottles of caramel evenly over the praline pieces. Freeze for 45 minutes.
  • Remove pan from freezer and evenly cover all with the softened ice cream, (I sometimes use a little more than just a 1/2 gallon - personal preference).
  • Sprinkle top of ice cream with the set-aside praline pieces and drizzle the remaining caramel sauce ~artfully~ over the top.
  • Freeze.
  • DO remember to take this out of the freezer about 1/2 hour before you want to serve it. If you forget, you'll need a hammer and chisel to get it out of the pan!
  • This needs to be in the freezer for at least 5 to 6 hours before serving.

Nutrition Facts : Calories 1016.4, Fat 48.8, SaturatedFat 25.2, Cholesterol 124.5, Sodium 493.7, Carbohydrate 142.7, Fiber 4.1, Sugar 44, Protein 11.3

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker™ Super Moist™ yellow cake mix or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  • Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g

PRALINE CRESCENT DESSERT



Praline Crescent Dessert image

Baked in muffin cups and topped with whipped cream, this simple dessert has everyone's favorite flavors.

Provided by Jamallah Bergman

Categories     Other Desserts

Number Of Ingredients 10

1/3 c margarine or butter
1/2 c brown sugar, firmly packed
3 Tbsp dairy sour cream
1 c crisp rice cereal
1/2 c chopped pecan or nuts
1/2 c coconut
1 can(s) refrigerated crescent rolls
1 pkg cream cheese, room temperature (3oz)
2 Tbsp powdered sugar
whipping cream, whipped, if desired

Steps:

  • 1. Heat oven to 375. Melt margarine in medium saucepan over low heat. Add brown sugar;cook 2 minutes, stirring constantly. Add sour cream; cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut; stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup; press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup; spread over bottom. Divide brown sugar mixture evenly into cups.
  • 2. Bake at 375 for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.

PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

Not sure if you want to serve cake or pie?? LOL .. this is the cake and the pie!! BTW, you can chopped walnuts for the pecans.

Provided by LoriAnn Poland @lobolori

Categories     Cakes

Number Of Ingredients 8

1 can(s) pure pumpkin
1 can(s) 12 oz evaporated milk
3 - eggs
1 cup(s) granulated sugar
4 teaspoon(s) pumpkin pie spice
1 - prepared super moist yellow/white cake mix
1 1/2 cup(s) pecans, chopped
3/4 cup(s) butter, melted

Steps:

  • Preheat oven to 350 degrees. Prepare a 13x9x2 baking pan (I use a glass casserole) with non stick spray for baking. Mix pumpkin, milk, eggs, sugar, and spices together until smooth. Pour into pan.
  • Sprinkle DRY cake mix evenly over pumpkin mixture. Sprinkle chopped nuts evenly over dry cake mix. Drizzle melted butter all over top of nuts.
  • Bake uncovered 50 to60 minutes, or until knife inserted in center of dessert comes out clean. Allow to cool completely. Refrigerate. I serve it with a dollop of cool whip. Men love this recipe!!!

PRALINE CRESCENT DESSERT



Praline Crescent Dessert image

Number Of Ingredients 10

1/3 cup margarine or butter
1/2 cup firmly packed brown sugar
3 tablespoons dairy sour cream
1 cup crispy rice cereal
1/2 cup chopped pecan or nuts
1/2 cup coconut
1 (8-ounce) can refrigerated crescent roll
1 (3-ounce) package cream cheese, softened
2 tablespoons powdered sugar
whipping cream, whipped, if desired

Steps:

  • Heat oven to 375°F. Melt margarine in medium saucepan over low heat. Add brown sugar cook 2 minutes, stirring constantly. Add sour cream cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup spread over bottom. Divide brown sugar mixture evenly into cups.Bake at 375°F. for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.TIP: To make ahead, prepare, cover and refrigerate up to 2 hours bake as directed.Nutrition Per Serving: Calories 390 Protein 4g Carbohydrate 33g Fat 27g Sodium 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PRALINE DESSERT



Praline Dessert image

From Betty's Soul Food Collection ... Sweet chocolate, smooth dripping caramel and indulgent whipped cream. Did someone mention dessert?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1/2 cup butter or margarine, softened
1 container Betty Crocker™ Rich & Creamy coconut pecan frosting
1/3 cup milk
2 tablespoons Gold Medal™ all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
  • Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
  • Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 14 g, TransFat 1 1/2 g

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