Print

Butter Pecan Praline Poke Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert combining butter pecan cake with a creamy topping and sweet praline sauce, perfect for gatherings and celebrations.

Ingredients

Scale
  • 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
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan with non-stick spray.
  2. Bake the butter pecan cake according to the package instructions.
  3. Once the cake is done, remove it from the oven and let it cool slightly.
  4. While it’s still warm, poke holes all over the top of the cake with a fork or the handle of a wooden spoon.
  5. Pour the sweetened condensed milk over the cake, letting it soak into the holes.
  6. Allow the cake to cool completely.
  7. To make the praline sauce, melt the butter over medium heat.
  8. Add the brown sugar and heavy cream, stirring until the sugar dissolves.
  9. Let the mixture simmer for 3-5 minutes, then stir in the chopped pecans and remove from heat.
  10. Pour half of the praline sauce over the cake, ensuring it fills the holes.
  11. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread the whipped cream over the cooled cake.
  13. Drizzle the remaining praline sauce on top and sprinkle with toasted pecans.
  14. Refrigerate the cake for at least 2 hours before serving.

Notes

Use high-quality pecans for the best flavor. Be patient and allow the cake to chill in the refrigerator for enhanced flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/butter-pecan-praline-poke-cake/