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Butter Pecan Praline Poke Cake

A moist slice of butter pecan praline poke cake topped with caramel sauce, whipped cream, and chopped pecans.
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A very moist cake flavored with butter pecan, soaked in a sweet praline sauce, and topped with whipped cream and toasted pecans.

Ingredients

Scale
  • 1 box (15.25 oz) butter pecan cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Prepare and bake the butter pecan cake according to the package directions for a 9×13 inch pan.
  2. While the cake bakes, prepare the praline sauce. Combine the sweetened condensed milk, brown sugar, and butter in a medium saucepan.
  3. Cook the sauce over medium heat, stirring constantly, until the butter melts and the mixture begins to simmer and slightly thicken, about 5 to 7 minutes. Do not let it burn.
  4. Remove the sauce from the heat and stir in the vanilla extract. Set aside to cool slightly.
  5. Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the top of the warm cake using the handle of a wooden spoon or a fork, spacing them about 1 inch apart.
  6. Slowly pour the warm praline sauce evenly over the entire surface of the cake, allowing it to soak into the holes. Let the cake cool completely to room temperature, about 1 hour.
  7. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the thawed whipped topping.
  8. Spread the whipped topping mixture evenly over the cooled cake.
  9. Sprinkle the toasted chopped pecans over the whipped topping layer.
  10. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Watch them closely as they burn easily.
  • You can make this cake a day ahead; cover and refrigerate.
  • For an extra rich flavor, substitute evaporated milk for the heavy cream in the topping if you prefer a slightly firmer texture.

Nutrition

Find it online: https://sundayflavor.com/butterpecanpralinepokecake/