Description

This Butter Pecan Praline Poke Cake is an indulgent dessert filled with a rich praline sauce, topped with fluffy homemade whipped cream, and sprinkled with buttery pecans. Perfect for any occasion, this decadent cake is a crowd-pleaser that’s guaranteed to satisfy your sweet cravings.

Ingredients

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

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
Bake the butter pecan cake according to the package instructions. Once done, remove from the oven and let it cool slightly.
While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar dissolves. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans. Remove from heat.
Pour half of the praline sauce over the cake, spreading it evenly so it fills the holes.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Spread the whipped cream over the cooled cake. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
Refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy each delicious bite of this indulgent cake!

Notes

You can make the cake and praline sauce a day ahead. Just add the whipped cream topping before serving.

For a nut-free version, skip the pecans and try crushed graham crackers or chocolate shavings for texture.

For a richer twist, drizzle some melted chocolate on top of the whipped cream.

This cake can be frozen without the whipped cream for up to 3 months.

Nutrition

Serving Size: 1/12 of recipe
Calories: 400
Sugar: 35g
Sodium: 150mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg