Description
This Butter Pecan Praline Poke Cake is a warm, indulgent treat packed with buttery flavors, caramel, and a delightful pecan topping. With a moist, sweet base and a rich, praline finish, this dessert is guaranteed to impress. Perfect for any gathering or as an after-dinner indulgence, it’s easy to make yet incredibly decadent!
Ingredients
- 1 box Butter Pecan Cake Mix (plus ingredients listed on the box)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 jar (12 oz) Caramel Ice Cream Topping
- 1 cup Chopped Pecans
- 1/2 cup Butter
- 1 cup Brown Sugar
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the Cake Base: Preheat your oven and grease a 9×13-inch baking dish. Follow the cake mix instructions and bake until golden and springy to the touch.
- Poke and Soak: Once the cake is baked, while still warm, poke holes using a wooden spoon handle. Pour sweetened condensed milk and caramel topping over the cake to fill the holes and soak in the flavors.
- Make the Praline Topping: Melt butter in a saucepan. Add brown sugar and heavy cream, bringing the mixture to a boil. Let it cook for 2-3 minutes, then remove from heat and stir in vanilla extract and chopped pecans.
- Assemble: Pour the praline mixture evenly over the cake, making sure to cover every inch.
- Cool and Serve: Allow the cake to cool completely before serving.
Notes
- You can store leftovers in the fridge for up to 5 days or freeze individual slices for up to 3 months.
- For extra flavor, add a sprinkle of sea salt to the praline topping or swap caramel with butterscotch for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American