Description
A luscious Butter Pecan Praline Poke Cake featuring a moist butter pecan cake infused with sweetened condensed milk and caramel topping. The cake is finished with a rich praline sauce made from butter, brown sugar, heavy cream, vanilla, and chopped pecans, delivering a delightful combination of creamy, nutty, and caramel flavors in every bite.
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
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare and bake the cake: Preheat your oven as directed on the cake mix box. Prepare the butter pecan cake mix according to the package instructions and pour the batter into a 9×13 inch baking dish. Bake as directed until a toothpick inserted in the center comes out clean.
- Poke holes in the cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake. This allows the liquids to penetrate deeply for added moisture and flavor.
- Add sweetened condensed milk: Pour the entire can of sweetened condensed milk evenly over the cake, letting it soak into the holes created.
- Drizzle caramel topping: Evenly drizzle the jar of caramel ice cream topping over the cake, allowing it to seep into the holes alongside the sweetened condensed milk.
- Make the praline sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream and bring the mixture to a boil. Let it cook for 2-3 minutes until it slightly thickens, stirring frequently.
- Finish praline sauce: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans, combining thoroughly.
- Top the cake with praline sauce: Pour the warm praline mixture over the cake, spreading it evenly so every slice has a rich nutty topping.
- Cool and serve: Allow the cake to cool completely at room temperature before slicing and serving, letting the flavors meld beautifully.
Notes
- Use the handle of a wooden spoon to create uniform holes to allow the toppings to soak in better.
- Ensure the cake is warm (not hot) when adding the sweetened condensed milk and caramel to maximize absorption without making the cake soggy.
- Chopped pecans can be lightly toasted for extra crunch and flavor before adding to the praline sauce.
- Store leftovers covered in the refrigerator for up to 4 days and bring to room temperature before serving for best texture.
- This cake pairs well with whipped cream or vanilla ice cream if you want to enhance the dessert further.
