Praline Honey Ham Marinade 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeIndulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by @MyDiaryOfUs! Made extra special with Tony Chachere’s Praline Honey Ham Marinade, this recipe blends sweet, creamy, and nutty flavors into a show-stopping dessert.
Ingredients
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2 Cans of Crescent Rolls
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For The Pecan Praline Cream Cheese Filling
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8 Ounces Cream Cheese, softened
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2 Cups Powdered Sugar
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2 Tablespoons Salted Butter, softened
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1 Cup Chopped Toasted Pecans
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1/4 Cup Tony Chachere’s Praline Honey Ham Injectable Marinade
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1 Teaspoon Vanilla Extract
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For The Icing
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2 Cups Powdered Sugar
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1 Tbsp. Corn Syrup
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3 Tbsp. Milk or Cream
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2 Tsp. Tony Chachere’s Praline Honey Ham Injectable Marinade
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1 Tsp. Vanilla
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Purple, Green, and Yellow Sprinkles for Topping
- Clear
Directions
- Preheat oven to 375 degrees.
- Unroll crescent rolls into individual triangles and form a circle with the points towards the center overlapping slightly. Do this on parchment paper on a baking sheet.
- Make the filling by whipping cream cheese, powdered sugar, butter, Praline Honey Ham Marinade, and vanilla together until smooth.
- Fold in toasted pecans.
- Place the filling in a circle between both edges equally in the middle of the crescent rolls, careful to not overfill it. You may have leftover filling.
- Gently fold the outside edges of the crescent rolls to cover the filling all the way around, followed by the inside points until the filling is completely covered and the king cake is in a round shape.
- Bake for 25-30 minutes until golden brown.
- Make the icing by whisking powdered sugar, corn syrup, milk, Praline Honey Ham
- Injectable Marinade, and vanilla until smooth.
- Once cake has cooled, liberally drizzle icing all over the king cake and top with colored sprinkles as desired.
- Note: Add the king cake baby in with the filling before baking if you wish to do that tradition.
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