Description
A rich and decadent Southern-style dessert, this pecan praline poke cake features a moist butter cake soaked in a sweet caramel-praline sauce and topped with whipped cream and crunchy pecans.
Ingredients
Scale
- 1 box butter or yellow cake mix (plus ingredients listed on box)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tub (8 oz) whipped topping, thawed
- 1/2 tsp vanilla extract
- Additional chopped pecans for topping
Instructions
- Preheat oven and bake the cake in a 9×13 inch pan according to package directions. Let it cool for 5 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In a saucepan over medium heat, combine sweetened condensed milk, caramel sauce, brown sugar, cream, butter, and vanilla. Stir until melted and smooth.
- Pour the warm praline mixture over the cake, letting it soak into the holes.
- Sprinkle 1/2 cup chopped pecans over the top, pressing gently into the sauce.
- Cool the cake completely, then spread whipped topping evenly over the surface.
- Garnish with additional chopped pecans and a drizzle of caramel, if desired.
- Chill for at least 1 hour before serving.
Notes
- For a homemade touch, replace the cake mix with your favorite butter cake recipe.
- Toast the pecans for extra flavor before adding them to the cake.
- This cake is best served chilled and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pecan praline poke cake, southern cake, caramel cake, butter cake, holiday dessert