Description
This Butter Pecan Praline Poke Cake is a moist and flavorful yellow cake infused with a buttery pecan praline sauce and topped with whipped cream and caramel. Learn how to make this easy and delicious dessert
Ingredients
Scale
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 cup caramel sauce
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared baking pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Poke the Holes: Allow the cake to cool for 10 minutes, then use the end of a wooden spoon or a fork to poke holes all over the cake.
- Make the Praline Sauce: In a medium saucepan, melt the unsalted butter and add in the sweetened condensed milk along with half of the chopped pecans. Stir until well combined.
- Pour the Sauce: Pour the buttery pecan mixture over the poked cake, making sure it seeps into all the holes.
- Chill: Let the cake chill in the fridge for at least 1 hour for the flavors to meld together.
- Top and Serve: Once chilled, spread the whipped topping over the cake. Drizzle caramel sauce over the top and sprinkle with the remaining pecans. Chill for an additional 30 minutes before slicing and serving.