Butter Pecan Praline Poke Cake
A delightful and easy dessert that combines a butter pecan cake with a gooey praline sauce that soaks into the cake for a flavor-packed treat.
Ingredients
Cake Ingredients
- 1 box Butter pecan cake mix Store-bought cake mix.
- 3 large Eggs As per the mix instructions.
- 1/2 cup Oil As per the mix instructions.
- 1 cup Milk For richer flavor.
Praline Sauce Ingredients
- 1 can Sweetened condensed milk Essential for soaking.
- 1/2 cup Butter For the sauce.
- 1 cup Brown sugar Light or dark.
- 1 cup Chopped pecans Toasted for better flavor.
- 1 teaspoon Vanilla extract Optional, but enhances flavor.
Topping Ingredients
- 1 cup Whipped topping or cream cheese frosting For the cake finishing.
Instructions
Preparation
- Preheat the oven and prepare a 9x13 pan.
- Mix the butter pecan cake mix according to package directions.
- Pour the batter into the prepared pan and bake according to package instructions.
- Once baked and still warm, poke holes all over the cake using the handle of a wooden spoon.
Making the Praline Sauce
- In a saucepan, melt butter over medium heat.
- Add brown sugar and stir until bubbly and thick.
- Mix in toasted pecans and vanilla extract.
- Pour the praline sauce over the cake, ensuring it fills all the holes.
Finishing Touches
- Allow the cake to cool, then slather on the whipped topping or frosting.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Cake gets gooier by day two. Can freeze slices for up to 2 months.