Southern Butter Pecan Praline Poke Cake
Ingredients:
1 box butter cake mix
1 cup chopped pecans
4 tablespoons butter
1 can (14 oz) sweetened condensed milk
1 jar (10 oz) butterscotch caramel topping
1 container (8 oz) whipped topping, thawed
Extra pecans and butterscotch chips for garnish
Directions:
Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Prepare Cake: Prepare the butter cake mix according to package instructions. Stir in 1 cup chopped pecans. Pour into the prepared pan.
Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Toast Pecans: While the cake is baking, melt butter in a pan over medium heat. Add the remaining pecans and cook until toasted. Set aside.
Poke and Pour: Once the cake is done and still hot, poke holes all over the top with the back of a wooden spoon. Pour the sweetened condensed milk over the cake, ensuring it fills the holes. Follow with the butterscotch caramel topping.
Cool and Top: Allow the cake to cool completely. Spread the whipped topping over the top. Garnish with toasted pecans and butterscotch chips.
Refrigerate: Refrigerate for at least an hour before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Calories: Approximately 450 kcal per serving | Servings: 12 servings