Description
A luscious Butter Pecan Praline Poke Cake featuring moist butter pecan cake soaked with sweetened condensed milk and caramel sauce, topped with a homemade praline topping of butter, brown sugar, heavy cream, vanilla, and pecans, finished with whipped topping and garnished with pecans and caramel drizzle. Perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Cake
- 1 box butter pecan cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
Soaking and Topping
- 1 can (14 oz) sweetened condensed milk
- 1 jar (11–12 oz) caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (thawed)
- Additional chopped pecans and caramel drizzle for garnish
Instructions
- Prepare and Bake Cake: Preheat the oven according to the cake mix instructions and prepare a 9×13-inch baking pan with nonstick spray. Prepare and bake the butter pecan cake as directed on the box. Once baked, let the cake cool for about 10 minutes.
- Poke and Soak Cake: Use the end of a wooden spoon to poke holes all over the cake, about 1 inch apart. Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes. Next, drizzle the caramel sauce over the top. Let the cake cool completely.
- Make Praline Topping: In a saucepan over medium heat, melt the butter and stir in the brown sugar and heavy cream. Bring to a gentle simmer for 2–3 minutes, stirring constantly until smooth and slightly thickened. Remove from heat and stir in vanilla extract and chopped pecans. Let cool slightly before spreading over the cake.
- Assemble Cake: Once the praline topping has cooled and set a bit, spread the whipped topping evenly over the cake. Garnish with additional chopped pecans and a drizzle of caramel sauce if desired.
- Chill: Chill the cake in the refrigerator for at least 2 hours before serving for the best flavor and texture.
Notes
- This cake is rich and best served chilled.
- You can make it a day in advance and store covered in the refrigerator.
- Try using toasted pecans for even more flavor.
- Swap the whipped topping with homemade whipped cream for a more decadent finish.
