Description
This Butter Pecan Praline Poke Cake is a decadent dessert combining a moist butter pecan cake with rich caramel, sweetened condensed milk, and a homemade praline topping featuring butter, brown sugar, heavy cream, vanilla, and chopped pecans. Perfectly layered and soaked, it offers a luscious blend of creamy, nutty, and sweet flavors in every bite.
Ingredients
Scale
Cake
- 1 box butter pecan cake mix (plus ingredients listed on the box)
Toppings and Soak
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel ice cream topping
Praline Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Prepare the Cake: Preheat your oven according to the cake mix package directions. Prepare the butter pecan cake mix as instructed and pour the batter into a 9×13 inch baking dish. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Poke Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes evenly all over the surface of the cake to allow the toppings to soak in.
- Pour Sweetened Condensed Milk: Evenly pour the entire can of sweetened condensed milk over the cake, allowing it to seep into the holes for added moisture and sweetness.
- Add Caramel Topping: Drizzle the caramel ice cream topping evenly over the cake surface, letting it fill the holes along with the condensed milk.
- Make Praline Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for 2-3 minutes until it thickens slightly.
- Add Pecans and Vanilla: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans to complete the praline mixture.
- Top the Cake: Pour the warm praline sauce evenly over the cake, spreading it with a spatula to cover the surface thoroughly.
- Cool and Serve: Allow the cake to cool completely at room temperature so the layers set nicely and the flavors meld before cutting and serving.
Notes
- Use the handle of a wooden spoon or any similar utensil for poking holes to avoid damaging the cake too much.
- You can substitute chopped walnuts for pecans if desired.
- For extra richness, serve with a scoop of vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure the praline sauce is warm when poured over the cake so it spreads easily.
