Sticky praline pecans baked right into a tender orange cake, then stacked high with fluffy citrus-vanilla whipped cream—this showstopper is surprisingly simple thanks to a boxed butter cake mix and two Olive Leaf favorites: Blood Orange Olive Oil and Cara Cara Orange Vanilla Balsamic.

Ingredients

Praline layer (for two pans)

• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1/4 cup butter
• 1 cup coarsely chopped pecans

Cake

• 1 box butter recipe cake mix
• 1/4 cup The Olive Leaf Blood Orange Olive Oil
• 1/4 cup butter, melted
• 3 eggs
• 3/4 cup water
• 1/4 tsp orange extract

Cara Cara Orange Vanilla Whipped Cream

• 1 1/4 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 2 tsp The Olive Leaf Cara Cara Orange Vanilla Balsamic

Directions

1. Heat & prep. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. Make the praline base. In a small saucepan, combine brown sugar, cream, and butter. Cook over medium heat, stirring, until smooth and just bubbling. Divide evenly between the two pans and sprinkle pecans over the top.
3. Mix the cake. In a large bowl, beat cake mix, Blood Orange Olive Oil, melted butter, eggs, water, and orange extract—30 seconds on low, then about 4 minutes on medium until light and fluffy.
4. Bake. Carefully spoon batter over the pecan mixture (start around the edges, then the center). Bake 30–35 minutes, until a toothpick comes out clean. Cool in pans 5 minutes, then invert onto racks. If any praline sticks to the pan, scrape it out and spread back onto the cake. Cool completely.
5. Whipped cream. Beat cold cream to soft peaks. Gradually add powdered sugar; beat to medium peaks. Switch to low and gently mix in Cara Cara Orange Vanilla Balsamic. Chill until ready to use.
6. Assemble. Place one layer, praline side up, on a cake plate. Spread with half the whipped cream. Top with second layer, praline side up. Finish with remaining whipped cream. Garnish with toasted pecans and sugared orange peel if you like.

Tips & Variations

• Extra orange: Fold 1 Tbsp finely grated orange zest into the batter.
• Make ahead: Bake layers a day in advance; wrap and refrigerate. Whip the cream just before serving.
• Sheet cake option: Bake in a 9×13 pan with all praline on the bottom; frost the top once cool.

Serve It With

Fresh berries and coffee—or a small drizzle of Cara Cara Orange Vanilla Balsamic over each slice for a bakery finish.