Description
Indulge in the rich, buttery goodness of this Butter Pecan Praline Poke Cake! This moist and flavorful cake is infused with caramel and topped with a delightful praline pecan topping, making it a true showstopper for any dessert table.
Ingredients
Scale
- 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
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Preheat your oven and prepare the butter pecan cake mix according to the package instructions in a 9×13 inch baking dish.
- Poke Holes: Once the cake is baked and while it’s still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Drizzle Caramel: Drizzle the caramel ice cream topping over the cake, letting it seep into the holes as well.
- Make the Praline Topping: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil and cook for 2-3 minutes until slightly thickened.
- Finish the Topping: Remove from heat and stir in the vanilla extract and chopped pecans.
- Pour Topping: Pour the praline mixture over the cake, spreading it evenly.
- Cool and Serve: Allow the cake to cool completely before serving.
Notes
- For extra flavor, consider adding a pinch of salt to the praline mixture.
- Serve with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0 g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg