Butter Pecan Praline Poke Cake
Ingredients:
- 1 box yellow cake mix
- Ingredients called for on the cake mix box (usually eggs, oil, water)
- 1 cup butter, melted
- 1 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 1 tub (8 oz) whipped topping, thawed
- 1/2 cup praline sauce or caramel sauce
Directions:
1. Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions and bake in a 9x13 inch pan.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake about 1 inch apart.
3. In a saucepan, combine melted butter, brown sugar, and heavy whipping cream. Bring to a boil over medium heat, stirring constantly. Let boil for 2 minutes until thickened.
4. Remove sauce from heat and stir in vanilla extract and toasted pecans.
5. Pour the praline sauce evenly over the cake, allowing it to soak into the holes.
6. Refrigerate the cake for at least 2 hours or until chilled.
7. Spread the whipped topping evenly over the cake.
8. Drizzle with additional praline or caramel sauce and garnish with extra chopped pecans if desired. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 50 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Toast pecans in a dry skillet over medium heat for 3-5 minutes to enhance their flavor before adding to the sauce.
For a richer sauce, use heavy whipping cream instead of milk when making the praline topping.