Description
Indulge in the rich and decadent flavors of this Butter Pecan Praline Poke Cake. A moist butter pecan cake soaked in sweetened condensed milk, topped with a luscious praline sauce, whipped cream, and toasted pecans.
Ingredients
Scale
For the Cake:
- 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
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Praline Sauce:
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
- Bake the cake: Prepare the butter pecan cake mix according to package instructions. After baking, let it cool slightly.
- Poke the cake: While warm, poke holes all over the cake using a fork or wooden spoon handle.
- Add condensed milk: Pour sweetened condensed milk over the cake, allowing it to soak in. Let the cake cool completely.
- Make Praline Sauce: In a saucepan, melt butter, add brown sugar and cream, simmer, then stir in chopped pecans. Remove from heat.
- Apply Praline Sauce: Pour half of the praline sauce over the cake, ensuring it fills the holes.
- Whip cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble cake: Spread whipped cream over the cake, drizzle the remaining praline sauce, and sprinkle with toasted pecans.
- Chill and serve: Refrigerate for at least 2 hours before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Butter Pecan Praline Poke Cake, Poke Cake Recipe, Praline Cake
