Description
Indulge in the rich, buttery goodness of this Butter Pecan Praline Poke Cake. A decadent dessert that combines the flavors of butter pecan cake, sweetened condensed milk, and a luscious praline topping, finished with a fluffy whipped topping. Perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box butter pecan cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
Praline Topping:
- 1 (14 oz) can sweetened condensed milk
- 1 cup chopped pecans
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Additional:
- 1 tub whipped topping (8 oz, thawed)
- Additional chopped pecans for garnish (optional)
Instructions
- Preheat oven and prepare cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the cake mix according to package instructions using eggs, water, and oil. Bake for 28–32 minutes.
- Poke and soak: Once baked, cool for 5 minutes, then poke holes in the cake. Pour sweetened condensed milk over the warm cake.
- Make praline topping: In a saucepan, melt butter, add brown sugar, cream, and pecans. Simmer, then stir in vanilla. Pour over the cake.
- Add whipped topping: Once cooled, spread whipped topping over the cake. Garnish with pecans. Chill before serving.
Notes
- For added texture, toast the pecans before adding to the praline topping.
- This cake tastes best the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 39 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
