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