Description
A delicious and indulgent Butter Pecan Praline Poke Cake topped with whipped cream and praline sauce.
Ingredients
Scale
- 1 box butter pecan cake mix (plus ingredients needed on the box)
- 1 can sweetened condensed milk
- 1 jar caramel sauce
- 1 cup chopped pecans, toasted
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
- Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.
- While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
- Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.
- Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!
Notes
- Make sure to let the cake cool completely before adding the toppings.
- For added flavor, consider using homemade caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg