Description
This Butter Pecan Praline Poke Cake is a decadent dessert combining a moist butter pecan cake soaked with sweetened condensed milk and caramel topping, finished with a warm, buttery praline pecan topping. Perfect for gatherings and celebrations, it offers a blend of buttery, 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 the Cake: Preheat your oven as directed on the cake mix box. Prepare the butter pecan cake batter following the package instructions and pour it into a 9×13 inch baking dish.
- Bake the Cake: Bake the cake according to package directions until a toothpick inserted in the center comes out clean. Remove from oven and allow it to remain warm.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the top of the warm cake to allow the toppings to seep in.
- Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the cake, letting it soak into the holes thoroughly.
- Drizzle Caramel: Drizzle the caramel ice cream topping over the cake surface, allowing it to flow into the holes and meld with the milk.
- Make the Praline Topping: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and heavy cream. Bring the mixture to a boil and cook for 2-3 minutes until the mixture slightly thickens.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract and chopped pecans, mixing well.
- Pour Topping: Pour the warm praline pecan mixture evenly over the cake, spreading it to cover the entire surface.
- Cool and Serve: Allow the cake to cool completely at room temperature so the toppings can set before slicing and serving.
Notes
- Use a wooden spoon handle or similar to create evenly spaced holes for the best topping absorption.
- Make sure the cake is still warm when pouring the sweetened condensed milk and caramel to ensure better soaking.
- If you prefer, substitute pecans with walnuts for a different nutty flavor.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
- For an extra indulgence, serve with a scoop of vanilla ice cream.
