Description
This Butter Pecan Praline Poke Cake is a rich, indulgent dessert made with a moist butter pecan cake soaked in sweetened condensed milk and caramel, topped with a decadent praline pecan mixture. Perfect for special occasions or casual treats, this easy-to-make poke cake is a showstopper that will delight anyone who loves nutty, buttery desserts.
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
- Prepare and bake the butter pecan cake mix according to the package instructions in a 9×13 inch baking dish.
- Once the cake is baked and while it’s still warm, poke holes all over the top using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle the caramel ice cream topping over the cake, allowing it to seep into the holes.
- 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.
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Pour the praline mixture over the cake, spreading it evenly.
- Allow the cake to cool completely before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- You can freeze this cake for up to 2 months; cover it tightly and thaw before serving.
- To make it less sweet, reduce the brown sugar in the praline topping and use unsweetened caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
