Description
This decadent Butter Pecan Praline Poke Cake features a moist butter pecan cake infused with sweetened condensed milk and caramel topping. It’s finished with a luscious homemade praline sauce made with pecans, butter, brown sugar, and cream, creating a rich, gooey dessert that’s perfect for gatherings and special occasions.
Ingredients
Scale
Cake
- 1 box butter pecan cake mix (plus ingredients listed on the box)
Toppings and Praline Sauce
- 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 the Cake: Preheat your oven and prepare the butter pecan cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted comes out clean, usually about 30-35 minutes.
- Poke Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake. This will allow the toppings to soak in and create a moist texture.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk over the cake, ensuring it seeps into all the poked holes evenly for maximum moisture.
- Drizzle Caramel Topping: Generously drizzle the caramel ice cream topping over the cake layer, letting it soak into the cake through the holes.
- Make the Praline Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a boil. Allow it to cook for 2 to 3 minutes until it thickens slightly, stirring constantly to prevent burning.
- Finish the Sauce: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans, folding them evenly into the warm praline sauce.
- Top the Cake: Pour the praline mixture evenly over the caramel-layered cake, spreading it with a spatula if needed to cover the surface uniformly.
- Cool and Serve: Let the cake cool completely at room temperature to allow the flavors to meld and the praline sauce to set before slicing and serving.
Notes
- Use a toothpick instead of a wooden spoon handle if preferred for making the holes.
- For added texture, toast pecans before chopping for the praline sauce.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for best flavor.
- You can substitute caramel ice cream topping with homemade caramel sauce if desired.
