Butter Pecan Praline Poke Cake
A moist and decadent poke cake filled with sweetened condensed milk and topped with a praline finish, perfect for gatherings.
Ingredients
For the Cake
- 1 box Butter pecan cake mix Plus the eggs, oil, and water it calls for.
For the Soak
- 1 can Sweetened condensed milk
- 1/2 cup Caramel sauce Store-bought is fine.
For the Toppings
- 1 cup Chopped pecans Toasted, if possible.
- 1 container Whipped topping Can use homemade whipped cream.
- 1/2 cup Praline topping Or homemade brown sugar butter pecan sauce.
Instructions
Preparation
- Bake the cake according to the package directions in a 9 by 13 pan. Let it cool for about 10 to 15 minutes.
- Poke holes all over the cake with the handle of a wooden spoon or a thick straw.
- In a bowl, stir together sweetened condensed milk and caramel sauce. Pour it slowly over the cake, aiming for the holes.
- Sprinkle chopped pecans over the top while it’s still a bit sticky.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
- Spread whipped topping over the chilled cake. Drizzle with praline topping and scatter more pecans on top.
Notes
This cake benefits from being made a day in advance. Keep it covered in the fridge for up to 4 days. Can be frozen, but without the whipped topping for best results.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 6gSodium: 250mgFiber: 1gSugar: 25g