Butter Pecan Praline Poke Cake
Ingredient
For the Cake:
1 box butter pecan cake mix
Ingredients listed on the cake mix box typically eggs, oil, and water
1 cup chopped pecans, toasted
For the Praline Filling:
1 can 14 oz sweetened condensed milk
1/2 cup caramel sauce store-bought or homemade
For the Topping:
1 tub 8 oz whipped topping, thawed
1/2 cup caramel sauce
1/2 cup chopped pecans, toasted
Instructions:
Bake the Cake:
Prepare the butter pecan cake mix according to the package directions. Stir in 1 cup of toasted chopped pecans.
Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions. Allow the cake to cool for about 10-15 minutes.
Add the Praline Filling:
While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake.
In a bowl, mix the sweetened condensed milk and caramel sauce until smooth. Pour this praline filling over the cake, ensuring it seeps into the holes. Let the cake cool completely.
Top the Cake:
Once the cake has cooled, spread the whipped topping evenly over the top.
Drizzle the caramel sauce over the whipped topping and sprinkle the remaining toasted pecans on top.
Chill and Serve:
Refrigerate the cake for at least 2 hours to allow the flavors to meld together. Slice and serve chilled.
Nutritional Information:
Prep Time: 15 minutes Bake Time: 30 minutes Chill Time: 2 hours
Servings: 12
#ButterPecanPokeCake #PralineCake #SweetTreats #EasyDesserts #PartyDesserts