Description
This Butter Pecan Praline Poke Cake is a rich and indulgent dessert combining the buttery sweetness of a butter pecan cake with luscious layers of caramel and a homemade pecan praline topping. The poke cake technique allows sweetened condensed milk and caramel to soak deep into the cake for maximum flavor and moistness, while the praline topping adds a delightful crunchy texture.
Ingredients
Scale
Cake Ingredients
- 1 box butter pecan cake mix (plus ingredients listed on the box)
Sweet Layers
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel ice cream topping
Praline Topping
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Prepare the Cake: Preheat your oven and prepare the butter pecan cake mix according to the package instructions. Pour the batter into a 9×13 inch baking dish and bake as directed.
- Poke Holes: When the cake is baked and still warm, use the handle of a wooden spoon to poke holes all over the top, allowing subsequent ingredients to seep in.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the top of the cake, letting it soak deeply into the holes.
- Drizzle Caramel: Drizzle the caramel ice cream topping all over the cake, allowing it to penetrate the holes and add extra richness.
- Make the Praline Topping: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, then bring the mixture to a boil. Cook for 2-3 minutes until it slightly thickens.
- Finish the Topping: Remove the saucepan from heat and stir in the vanilla extract and chopped pecans.
- Pour Topping: Pour the praline mixture evenly over the cake, spreading it to cover the surface.
- Cool and Serve: Let the cake cool completely to allow the flavors to set before serving.
Notes
- Make sure the cake is warm when poking holes and adding sweetened condensed milk to allow optimal absorption.
- Use a wooden spoon handle or similar tool to evenly poke holes all over the cake.
- The praline topping will harden slightly as it cools, adding a crunchy texture.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For extra flavor, lightly toast the pecans before chopping and adding to the praline.
