Indulge in the rich, buttery goodness of this Butter Pecan Praline Poke Cake! Moist and flavorful cake infused with caramel and topped with a delightful praline pecan topping—this dessert is a true showstopper.
Ingredients:
– 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
– 1/2 cup butter
– 1 cup brown sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
Directions:
1. Preheat your oven and prepare the butter pecan cake mix according to package instructions. Bake the cake in a 9×13-inch baking dish.
2. Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes all over the top.
3. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
4. Drizzle the caramel ice cream topping over the cake, ensuring it seeps into the holes as well.
5. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring constantly, until slightly thickened.
6. Remove the saucepan from heat and stir in the vanilla extract and chopped pecans to create the praline topping.
7. Pour the praline mixture evenly over the cake, spreading it to cover the surface.
8. Allow the cake to cool completely at room temperature before slicing and serving.
Prep Time: 30 minutes | Cooking Time: Per box instructions | Total Time: ~1 hour
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Butter Pecan Praline Poke Cake
- Total Time: ~1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Butter Pecan Praline Poke Cake is a decadent dessert with a moist butter pecan cake, rich caramel, and a sweet praline topping. Perfect for any special occasion or a sweet treat, it’s guaranteed to impress!
Ingredients
- 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
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven and prepare the butter pecan cake mix according to the package instructions. Bake the cake in a 9×13-inch baking dish.
- Poke the Cake: Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Soak the Cake: 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, making sure it seeps into the holes.
- Make the Praline Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle boil and cook for 2-3 minutes, stirring constantly, until the mixture slightly thickens.
- Finish the Topping: Remove the saucepan from heat, then stir in the vanilla extract and chopped pecans to create the praline topping.
- Top the Cake: Pour the praline mixture evenly over the cake, spreading it to cover the surface.
- Cool and Serve: Allow the cake to cool completely at room temperature before slicing and serving.
Notes
- Ensure the cake is still warm when you poke the holes so the condensed milk and caramel soak in properly.
- For a richer topping, you can add more pecans or a dash of cinnamon to the praline mixture.
- If you’re preparing the cake ahead of time, store it in the refrigerator and bring it to room temperature before serving.
- Prep Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American