Description
This Butter Pecan Praline Poke Cake is a decadent dessert featuring a moist butter pecan cake infused with sweetened condensed milk and rich caramel topping. Finished with a warm praline sauce of butter, brown sugar, cream, and crunchy pecans, this cake delivers a perfect blend of buttery, nutty, and caramel flavors that’s sure to satisfy any sweet tooth.
Ingredients
Scale
Cake
- 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
Praline 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 cake: Follow the package instructions to prepare the butter pecan cake mix, then bake it in a 9×13-inch baking dish until done.
- Poke holes while warm: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake to allow the fillings to seep in.
- Add sweetened condensed milk: Pour the entire can of sweetened condensed milk over the cake, allowing it to soak deeply into the holes.
- Drizzle caramel topping: Generously drizzle the caramel ice cream topping over the cake, letting it seep into the holes and coat the surface.
- Make praline sauce: In a saucepan over medium heat, melt the butter. Add brown sugar and heavy cream, bringing the mixture to a boil. Cook for 2 to 3 minutes until slightly thickened.
- Finish praline sauce: Remove the saucepan from heat, stir in the vanilla extract and chopped pecans until well combined.
- Top the cake: Pour the warm praline mixture evenly over the cake, spreading it with a spatula if needed.
- Cool and serve: Let the cake cool completely to allow the flavors to meld and the topping to set before slicing and serving.
Notes
- Use a wooden spoon handle or similar utensil to easily create uniform holes in the cake for better absorption of the milk and caramel.
- For extra nutty flavor, toast the pecans lightly before chopping and adding to the praline sauce.
- This cake is best served at room temperature or slightly chilled.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
