Southern Delight Butter Pecan Praline Poke Cake
Recipe
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 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Whipped cream or cool whip (optional, for topping)
Extra chopped pecans (for garnish)
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Prepare the butter cake mix as directed on the package. Fold in chopped pecans. Pour into the prepared dish and bake according to box instructions, about 28–32 minutes.
While the cake is baking, melt the butter in a small saucepan over medium heat. Add the butterscotch caramel topping and sweetened condensed milk. Stir until combined and warm. Remove from heat.
Once the cake is baked, use the handle of a wooden spoon to poke holes all over the surface.
Slowly pour the warm praline mixture over the cake, allowing it to seep into the holes. Let the cake cool completely.
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread whipped cream over the cooled cake. Garnish with extra chopped pecans and drizzle more caramel if desired.
Refrigerate for at least 1 hour before serving for best texture.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 395 kcal | Servings: 12 slices