Print

Caramel Butter Pecan Praline Poke Cake

Print Recipe

Indulge in the rich, buttery layers of this Caramel Butter Pecan Praline Poke Cake, featuring moist cake soaked in caramel sauce and topped with crunchy pecan pralines for a decadent dessert experience.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup butter, melted
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 2 cups pecans, chopped
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tub (8 oz) whipped topping or whipped cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, combine cake mix, melted butter, eggs, and milk; beat until smooth.
  3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake is baking, prepare the caramel pecan praline: In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream, cooking until smooth and slightly thickened, about 5 minutes.
  5. Add chopped pecans, vanilla extract, and salt; stir until nuts are coated and praline is glossy.
  6. Once cake is done, cool slightly for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cake.
  7. Pour the warm caramel pecan praline sauce over the cake, letting it seep into the holes.
  8. Allow cake to cool completely. Spread whipped topping evenly over the top.
  9. Optional: Sprinkle additional chopped pecans on top for garnish.
  10. Refrigerate for at least 2 hours before serving for best flavor and texture.

Notes

For an extra indulgent touch, serve with a scoop of vanilla ice cream or drizzle with extra caramel sauce just before serving.

Find it online: https://foodiedishes.com/caramel-butter-pecan-praline-poke-cake/